Chicken Biryani Recipe

Use 1 whole Chicken for this recipe .
Cut Chicken into big pieces, or use around 8-10 pieces.

Ingredients needed to make marination:

1 bulb of Garlic, peeled

7-8tbsp Ginger, grated

7 Green Chillies

1tbsp Chilli Powder

1tsp Turmeric

Salt

1/4cup Yogurt

Method:

Combine everything and using a blender or grinder, grind into fine or smooth paste.
Pour marinate over Chicken and allow Chicken to sit for around 1/2 an hour or whole night inside refrigerator.

Ingredients needed to make Chicken Curry:

2 Onion, finely chopped

5tbsp Ginger, Garlic paste

3 Green Chillies

Curry Leaves

2-3 Tomato, diced

1tbsp Garam Masala

1tsp Black Pepper Powder

Salt

Coriander Leaves, for garnish

Oil

Method:

Heat  some Oil in a pan and saute Onion.
When Onion turns golden brown in color, add Ginger Garlic paste, Green Chillies and Curry Leaves.
Saute until raw smell of Ginger Garlic paste is gone.

Carefully add marinated Chicken and Tomato, don’t forget to scrape down all of the marinate.
Mix everything well and allow Chicken to cook.
When Chicken is fully cooked sprinkle Garam Masala.
Mix everything well and make sure Chicken is fully cooked.
Sprinkle Coriander Leaves.

*Notes:

Always taste the spice level and add Black Pepper or Garam Masala according to preference.
No need to add Chili Powder .
Gravy of the Chicken Curry should not be too thick or too runny.

Ingredients needed to make Rice:

3cup Basmati Rice, washed and soaked in Water for about 30mins

6cup Boiling Water

Salt

1 Cinnamon Stick

6 Cloves

4 Cardamom

2-3tbsp Ghee

Notes:

Heat some Ghee in a pan and add all of the whole spices.
Carefully add the Rice.
Fry Rice for 5min or until when you bite the rice its firm.
Pour hot water and Salt.
Allow everything to boil and when water reduce down to level of Rice, cover the pan with a tight lid and turn off the flame.
Allow Rice to cook in the steam, after 20min open the lid and fluff-up the Rice using a fork.

Ingredients needed for Garnish:

2 Onion, thinly sliced

1/4cup Cashew

1/4cup Raisins

Coriander Leaves, as garnish

Ghee, as needed

Notes:

Fry Onion until its golden brown in color.
Also fry Cashew and Raisins.
Keep it a side.

Assembling Chicken Biryani:

Take a big baking pan or cake pan or Dutch Oven and brush some Ghee.
Sprinkle a layer of cooked Rice and on top layer some Chicken curry.
Sprinkle fried Onions, Cashew, Raisins and Coriander Leaves.
Sprinkle another layer of Rice and continue doing it until you finish with Chicken Curry and Rice.
On top drizzle some Ghee and bake in a 350 degree pre-heated Oven for 30-45min.
Don’t forget to cover the pan with a tight lid.

Serve Chicken Biryani hot with Raita, Pickle and Pappadam.