Person- 3 (with good appetite)
Ingredients
• 500 gm boneless Chicken (pieces)
• 250 gm Basmati Rice (washed and soaked for 30 min)
• 2 tbsp Garam Masala (whole; recipe below)
• 2 tsp Garam Masala Powder
• 25 gm Butter
• 2 tsp Garlic (chopped)
• 2 tsp Ginger (chopped)
• 1 cup Onions (sliced)
• 1.5 tsp Red Chili Powder
• 0.5 tbsp Coriander Powder
• 4 tbsp Oil
• 1 tsp Turmeric Powder
• 1 cup Curd (yogurt)
• 3/4 cup Tomato (chopped)
• 4 Bay Leaves
Keep following out of above for the marinade:
• 1/2 tsp Red Chili Powder
• 1 tsp Ginger (chopped)
• 1 tsp Garlic (chopped)
• 1/2 tsp Garam Masala Powder
• 0.5 tsp Turmeric Powder
• 1 cup Yoghurt
• Salt (according to taste..keep on lower side as you can add salt later as well)
For Garnishing:
1.5 Medium size Onion
50 gm of coriander leaves
Main Recipe : How to make Chicken Biryani:
Step 1:
•Put all the ingredients of the marinade in a bowl and mix well.
•Add chicken pieces to it and leave for an hour.
Step 2:
•Heat oil in a thick bottomed pan and add 2 tsp of whole garam masala.
•Allow it to crackle or for 2 min(whichever I early), add sliced onions and cook it till light golden brown, keep it on medium heat.(foto-1)
•Add 0.5 tsp of the garam masala, and all the remaining ingredients, including tomatoes, but excluding rice. (foto2)
•Cook for 5 minutes, combine marinated chicken with it.
•Cook until chicken is tender.(take care there is water left in chicken).
Step 3:
•Now boil water, add 1 tsp of the whole garam masala, bay leaf,1 badi elaichi in it.
•Now mix well and after two minutes add the soaked rice to it
•Cook the rice until 3/4 th is done, drain and keep it aside. Mix two tsp of butter in rice softly, taking care the rice is not broken.
Step 4:
Slice 1.5 Onion sliced long.
Heat 4 tsp of oil in a pan and try deep frying onions in it on low flame. Until Onions are dark brown.
Strain onions from oil and keep it separately
Mix finely chopped coriander leaves with onion
Step 5:
•Take another vessel with flat base and grease with some oil
•Place alternate layers of chicken and rice, starting with rice.(Rice-chicken-rice-chicken-rice),sprinkle garam masala powder and melted butter in between the layers and on the top
•Carefully end it with mixture of fried onion and coriander leaves on top.
•Cover and seal it with an aluminum foil. Alternatively you can keep an iron tawa and over it another vessel filled with water to keep pressure.
•Cook it further on low flame for 20 min. However keep checking in between after 10 min ,if rice is cooked.
•Chicken Biryani is ready to serve.
Recipe : How to make whole Garam Masala (as I dint get it in market):
0.5 tbsp cumin seeds
0.5 tsp black pepper
4 small green cardamom seeds
4 whole cloves
1 inch piece of cinnamon stick
Toast all of the above spices in a tawa. Toast them dry (no water no oil). Toast on low heat, you don't want the spices to burn. When the it starts smelling good (about 5 minutes), remove from heat. Let them cool just a little bit, maybe 3-4 minutes. Grind them up in a grinder. The important stuff really is the cumin and coriander. In case you are using coriander powder then u can add it later while cooking chicken.
