Chicken Biryani Recipe

Chicken Biryani Recipe

Ingredients:

Chicken - 1 1/2 kg, jointedOil - 5 to 6 tblspGarlic - 2 tsp, groundGinger - 2 tsp, groundOnions - 5 to 6, grated or finely slicedCashew Nuts - 2 tblsp, groundPoppy Seeds (Khus Khus) - 2 tblsp, powderedDry Coconut (Kopra) - 2 tblsp, ground (optional)Tomato Puree - 2 cupsBasmati Rice - 4 cupsSalt - 2 tsp or as per tasteSaffron - 1/2 tsp, soaked in 1/4 cup milkGhee - 2 tblsp

For the Marinade:

Thick Curd - 4 cups, beaten smoothGreen Chillies - 2 tblsp, choppedCoriander Leaves - 2 tblsp, choppedSalt - 3 tspChilli Powder - 3 tspGaram Masala Powder - 3 tspTurmeric Powder - 1 tsp

For Garnish:

Onion - 1 to 2, sliced and fried

Method:

1. Mix the marinade ingredients to a smooth paste.2. Rub it over the chicken and allow it to marinate for 15 minutes.3. Heat oil in a pan.4. Fry the garlic, ginger and onions till light brown.5. Add cashew nuts, poppy seeds and coconut.6. Fry for 2 minutes, stirring all the time.7. Add the tomato puree.8. Simmer on low heat till the oil starts to float on top.9. Transfer the paste to a large pan.10. Add the chicken with the marinade.11. Cover pan and cook on low heat till the chicken is tender.12. Wash rice and soak in water for 15 to 20 minutes.13. Cook rice with salt in plenty of water till 3/4th done.14. Drain out the water and allow the rice to cool.15. Place 1/3rd of the rice in a deep pan.16. Place half the chicken over the rice.17. Cover with another layer of rice.18. Place the remaining chicken over it and cover with the remaining rice.19. Sprinkle saffron milk and ghee on top.20. Cover pan with a lid and seal the edges with flour paste.21. Cook on low heat for 45 minutes or bake in an oven at 180C for 25 to 30 minutes.22. Garnish with fried onions.23. Serve hot