Chicken Biryani (Spicy Rice with Chicken)

Ingredients

1/2 kg chicken cut into medium pieces
1 1/2 c uncooked long grain rice
3 pinches of saffron
3 onions sliced
12 cashewnuts broken into halves
2 tbsp raisins
2 tomatoes finely chopped
1/2 c yoghurt
1/4 c chopped coriander
1/4 c chopped mint leaves
a little milk
a little rose water (optional)
4 tbsp ghee
2 tbsp butter
salt to taste
3 tsp ginger garlic paste
4 cardamoms
3 green chillies
3 cloves
1 tsp cumin seeds
2 sticks cinnamon
1 tbsp coriander powder
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 tbsp garam masala

Method

Boil the rice in salted water. Each grain of the cooked rice should be separate. Drain and cool.

Soak saffron in little hot milk and rub until it dissolves.

Heat the ghee and fry one onion until brown and crisp. Remove the onions and in the same ghee, add the cashewnuts and raisins and fry for a few seconds. Remove and keep aside for garnish.

In the same ghee, add cumin seeds, cardamom, cloves, cinnamon till they splutter. add onions and fry till they are brown. Add ginger garlic paste and saute till smell no longer remains. Add chicken pieces and cook till brown. Add coriander powder, tumeric powder, chilli powder and salt. Next add yoghurt and fry till liquid evaporates a bit. Then add the tomatoes and green chillis and fry again for 2 to 3 minutes. Cover and cook till chicken is cooked and gravy is very less and thick. To cook the chicken, you may add a little water if required.

Grease a baking dish. Spread half the chicken on it. Layer half the rice on it. Sprinkle, half the saffron liquid, half the crisp onions, half the fried nuts, half the garam masala, half the coriander and mint leaves and a few drops of rose water, if using. Similarly, repeat one more layer of chicken and rice with all the other things.

Dot with butter. Cover and bake in a hot oven at 200C for about 15 minutes.

Alternatively, layer in a pan with a very tight lid and keep on a very slow flame for 10 minutes. (Personally, I prefer using the pan).

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