Chicken Biryani

This is one of the easy & best ways to prepare biryani.    

Type: Lunch/Dinner

Serving: 5 to 6

Preparation time: 45 minutes

Ingredients:

Basmati Rice/Jeera Samba Rice - 250 grams

Chicken (with skin) – 250grams

Oil – 100ml

Garlic – 25grams (1 Whole Big size )

Onion – 3-4 numbers (chopped)

Fresh mint – 1 cup

Fresh coriander leaves – 1 cup

Fresh Fenugreek Leaves – ½ cup chopped

Green Chilies – 10

Ginger – 2 inch

Salt to taste

Turmeric Powder – 2pinch

Curd (Optional) – ½ cup

Tomato – 1 or 2 (chopped)

Lemon juice – 1

Clove – 10

Cinnamon -2 pieces

Black Cardamom – 2

Green Cardamom – 4

Black Cumin Seeds – 1 teaspoon

Black Stone Flower – 2

Fennel Seeds – 1 teaspoon

Mace – 2

Star Anise – 2

Bay Leaf – 3

Dry Masala preparation:

Dry roast half the quantity of bay leaf, star anise, mace, fennel seed, cloves, cinnamon, green cardamom, black cardamom, black stone flower, black cumin seeds.  Make a fine powder of it & keep it aside.

Gravy Masala Preparation:

Heat a pan with 2 teaspoons of oil fry whole green chilies for a minute add fresh mint fry it for a minute turn off the flame. Add ginger, garlic, coriander leaves grind it into a fine paste if water is required you can add few drops. Keep it aside.

Preparation Method:

Wash & Soak rice for 30 minutes with a pinch of salt. Wash rice carefully don’t wash roughly because basmati/jeera samba rice are delicate they break easily.

Marinate chicken with some salt & turmeric powder for 20 minutes.

Take a pan heat it put 2 teaspoon of oil add a spoon of onion & fry till light brown, add marinated chicken in it fry for  5 to 10 minutes.

Take a hundy/thick vessel heat it put oil in it now add the remaining dry spices in it, add chopped fenugreek leaves, onion, fry it till light brown, transfer fried chicken into hundy/thick vessel, add dry powder masala & gravy into chicken fry for 5 minutes when the oil starts separating from chicken add chopped tomato, 500ml water add salt to taste let it boil.

Now add rice in to the hundy/thick vessel close the lid cook at medium flame, when the water is absorbed 3/4^th of it add curd & lemon juice stir it & close the lid.

Heat a griddle & transfer the hundy/thick vessel on the griddle turn the flame on low flame let biryani cook for 10 more minutes turn off the flame. Let it cook for 5 more minutes with the lid closed.

Note: Chicken Should be fried separately because it wont break while cooking.

          Curd Keeps chicken juicier.

Best served with: Onion & Cucumber Raita.