YIELD: 4-6 servings
TOTAL TIME: 60-90 mins
Basmati rice : 1kg
Curd: 250 gms
Onions: 4 medium sized
Tomatoes: 250 gms
Green chilis: 8-10
Coriander : 1 small bunch
Mint leaves: 1 small bunch
Ginger garlic paste: 1 1/2 tbsp
Cinnamon sticks: 4
Black cumin: 1/2 tsp
Bay leaves :4-5
Red chilli powder: 1 tsp
Turmeric powder: 1/2 tsp
Coriander powder: 1 tsp
Mixed ground spices(garam masala) :1/2 tsp
Salt to taste
To marinate the chicken: Soak the chicken in 1 tbsp ginger garlic paste, chilli powder, turmeric powder, coriander powder, garam masala, few coriander and mint leaves and salt (1 tsp)
Leave it overnight in the refrigerator.
In a large pan heat oil and add 2-3 cinnamon sticks (crushed) cloves (4-5) and cardamom (2-3) then sauté for few seconds to release all those rich flavours
Now add sliced onions, green chillies and sauté till onions are golden brown.
Add the remaining ginger garlic paste and cook on high heat.
Now, add tomatoes and cook till soft then add chopped coriander and mint leaves (1/2 bunch each)
To this add the marinated chicken and curd.
Cook on medium flame till the chicken is tender.
Turn off the flame, and let the chicken rest.
Soak rice for 1/2 hour.
In a separate large pan add 2 1/2 litres of water and add the remaining cinnamon sticks, cloves, cardamom, bay leaves, black cumin and salt (1-1/2tsp)
Let it boil.
Now add the soaked rice.
Once it's almost cooked drain and set aside.
Add half the drained rice in a bowl as the bottom layer.
Now sprinkle fresh coriander/cilantro and food colourant or saffron infused water on the rice.
Add a layer of your cooked chicken
Add the remaining drained rice as the next layer and keep adding the layers until there is no chicken left.
Cover the pan with a tight lid.
Cook on medium flame for 1 minute and then lower the flame and slow cook it for about 10 mins
Your Biryani is ready.
Serve hot with mirchi ka salan and raita! :)