Authentic Muslim Chicken Biryani

Chicken Biryani

This is an easy to make recipe for biryani, if you opt to use the store bought biryani masala or if you wish, you can skip it completely.  The taste will be different but delicious all the same. Happy Cooking!!!

Ingredients:

1 kg chicken, medium pieces

1 kg basmati rice, soaked for 30 minutes

250 g onions, finely sliced

2 tomatoes pureed

250 gm oil

250 gm curds

8-10 cloves

8-10 cardamom

1 tbsp ginger-garlic paste

3 tsp chilli powder

2 tsp coriander powder

1 tbsp garam masala powder (recipe given below) or store bought biryani masala powder

1 cup milk

A handful each of coriander and mint leaves.

juice of 1 lemon

a few drops of orange/yellow food color

salt to taste

Method:

• Heat oil in a thick-bottomed vessel.  Add the cloves and half the mint leaves.
• Add the onions and fry till pink.
• Add the chicken and 2 tsp of salt and cook till the water is all absorbed.
• Add ginger-garlic paste, chili powder, coriander powder, and mix well and fry for 5 minutes.
• Add the curd, lemon, tomato puree, coriander leaves, and the garam masala powder/biryani masala powder and cook till the chicken is done and there is no extra water. Cook this on a low or medium flame.
• Heat water in a separate vessel.  When the water boils, add cardamom, rice, and 4 tsp of salt and cook the rice till half done.
• Drain the rice and mix in with the gravy.  
• Mix the food color in milk and pour over the rice in a circular motion all over.  Top it with remaining mint leaves.
• Now, cover the mouth of the vessel with a cloth and place the lid over it.  Keep a heavy object on top of the vessel so the steam does not escape. (you can save the water you drain from the rice and place it on top).
• Place the biryani vessel on a tawa, on low heat, and cook on dum for 20 minutes.
• Serve hot with raita.

*********************

BIRYANI GARAM MASALA:

6 Green cardamom

2 Black cardamom

1 tsp peppercorns 

4 inch cinnamon stick

1 tbsp cloves

2 tbsp black cumin seeds/shahi jeera
2 tbsp nigella seeds/kalonji

½ tsp grated Nutmeg

1 bay leaf

1 star anise