Ingredients:
• Chicken -1.5 kg
• Basmati Rice – 1.5 kg
• Oil – 600 g
• Ginger-garlic paste – 300 g
• Chilli powder – 50 g
• Green chillies – 15 pieces
• Tomato – 500 g
• Mint – 1 small bunch
• Coriander – 2 small bunches
• Cloves – 8 pieces
• Cinnamon – 1 medium sized stick
• Cardamom – 5 pods
• Onion – 250 g
• Lemon – 2
• Curd – 1 litre
• Salt to taste
Method:
- Cut onions lengthwise.
- Divide into halves.
- Cut tomatoes into 4 pieces.
- Extract lemon juice and keep aside.
- Strip mint leaves. Wash, cut and keep aside.
- Strip coriander leaves.
- Wash, cut and keep aside.
- Wash chicken, drain water completely and keep aside.
- Heat oil in a wide pan.
- Add cloves, cinnamon, and cardamom.
- Saute for a few seconds.
- Add half the quantity of onions.
- Saute for a minute.
- Add ginger-garlic paste.
- Simmer and allow the onions, ginger and garlic paste to cook.
- This should take less than 10 minutes.
- Add chicken.
- Sprinkle 2 tsps of salt and mix well.
- Add the remaining onions pieces.
- Cook on a low flame with the lid on for 15 mins.
- Remove the lid.
- Add chilli powder, green chillies, tomatoes, coriander, mint, lemon juice and curd.
- Stir well, close the lid and cook on low flame for 20 mins.
- Wash the basmati rice and soak in water for 10 minutes and drain.
- In another pan, add water, 4 times the quantity of rice.
- Bring to a boil.
- Add salt to taste.
- Add the basmati rice.
- Cook on low flame with the lid on.
- When rice is half cooked, drain the water and set aside.
- Now add the half-cooked rice to the chicken gravy.
- Slowly mix the contents.
- Ensure rice doesn’t get mashed.
- Put a dosa tava on the stove and place the vessel.
- Take a newspaper and place it on top of the vessel and then keep the lid.
- On top of the lid, place the drained water.
- The vessel is now airtight.
- Simmer for about 5-10 mins till biryani is done.
- Serve hot with onion raitha or brinjal tamarind gravy.
Recipe courtesy of Indian Spicy Recipes