Chicken Biryani

Ingredients:

For the Rice:

Rice 2 cups

Sliced onions 2

Crushed ginger 1 tsp

Crushed garlic 1 tsp

Cardamom 4 pods

Cloves 4

Bay leaf 4

Cinnamon 1 stick

Star anise 3

Cumin 1 tsp

Cubed carrots 1/2 cup

Cashew nuts 10

Raisins 10

For the Chicken Gravy:

Chicken pieces 1 kg

Sliced onions 3

Minced ginger 1 tsp

Minced garlic 1 tsp

Coriander powder 2 tsp

Powdered fennel seeds 1-1/2 tsp

Garam masala 1/2 tsp

Turmeric powder 1/2 tsp

Tomatoes 2

Coriander leaves a few

Mint leaves a few

Sugar 1/2 tsp

Green chillies 5-6

Oil 3 tbsp

Pepper powder 1 tsp

Method:


Heat the oil add the sliced onions along with the whole spices (cinnamon, cloves, bay leaf, cardamom, star anise). Fry the onions stirring frequently. Grind or crush the garlic and ginger together. Add this to the frying onions and fry until the onions turn a dark golden brown. Drain and set aside. (If using carrots, add along with the ginger, etc and cook together). In the same pan, fry the cashew nuts and raisins until golden. Drain and set aside with the fried onions. Once the rice is done, mix it with our onion mixture, add the fried raisins and cashew nuts on top and set aside. For the chicken gravy, grind or crush ginger, garlic, green chillies. Heat the ghee or oil and add onions. Fry until golden brown and add the ginger-garlic-chillies paste. Fry for another minute and then add the spice powders coriander powder, fennel powder, pepper, turmeric. Sauté for a minute. Then add the chopped tomatoes and cook until they turn soft. Add the chicken pieces, salt, sugar, 1 cup water and mix well. Bring to boil and cook closed until the chicken is completely cooked. Garnish with garam masala, coriander leaves, mint leaves and more pepper powder. Mix well and set aside. Take a large serving dish and add a layer of rice. Top off with some chicken and gravy. Add more rice. Serve chicken biryani with tomato cucumber raita and papad.

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