Chicken Biriyani

This is a very simple and delicious recipe invented by my mom. The best part is that you don't have to chop a whole lot of ingredients. Instead, you let the blender do all the job. Sounds good right?

Ingredients:

Onion - 2 big ones (sliced)

To marinate:

Chicken - 1 kg

Turmeric powder - 1/2 tsp

Chilli powder - 1/2 tsp

Garam masala - 3 tsp( You can substitute this with eastern biriyani masala if you have it)

Lime juice - 1 tbsp

Salt to taste

To grind:

Curd - 1 cup

Coriander leaves - 1 big bunch

Mint leaves - 1 small bunch

Garlic - 2 cloves

Ginger - 1 inch

Tomato - 1 medium

Green chillies - 3 or 4

For garnish:

Onions - 2 sliced

Cashewnuts - a handful

Raisins - 10

Ghee for frying the raisins and cashewnuts

Oil for deep frying the onions

Fry the onions till golden brown. Also fry the cashew nuts and raisins in ghee.

Spice powder:

Cinnamon - 2 sticks

Cloves - 4

Cardamom - 2

Make a coarse powder out of the spices mentioned above. This powder will be used during the final layering.

For preparing the rice:

Rice - 3 cups (washed and drained well)

Lime juice - 1/2 tbsp

Cinnamon - 4 (1" sticks)

Cloves - 5

Cardamom - 4

Oil - 1/2 tbsp

Salt to taste

Bring the water to a boil. Add the spices, lime juice , oil and salt to the water. Add the rice. Once the rice is almost cooked but not fully cooked, quickly drain and pour cold water over the rice. This is done to stop the cooking process. Rest of the cooking takes place in the oven.

Preparing the chicken:

1. Marinate the chicken with all the powders and set aside for 30 minutes. I usually cut and marinate the chicken the previous day. This way my work reduces the next day and the chicken will be marinated well too.

2. Grind the coriander leaves, curd, mint leaves, tomato, ginger, garlic and green chillies. Pour this mixture to the chicken. Set aside for 30 minutes.

3. Now take out the chicken pieces from the marinade and shallow fry it. Reserve the marinade as it will be used for making the gravy later. Also do not cook the chicken completely. This is done so that the chicken pieces remain firm during the cooking process to follow.

Making the gravy:

1. In a large pan, heat oil and add the sliced onions. Saute till it turns into a light brown colour.

2. Add the reserved marinade. Stir well. Cook for about a minute or two.

3. Add the chicken pieces and mix well.

4. Cover and turn the flame to low. Once the water from the chicken pieces comes out, turn the flame to medium and cook till the gravy becomes a nice brown colour.

Now the gravy is ready.

Final layering:

Keep the following items nearby:

1. Rice

2. Chicken gravy

3. Fried onions, nuts and raisins

4. Spices powder

5. Juice of a lime

6. Coriander leaves - 1 tbsp

Generously grease a baking dish. Layer the rice first. Use almost half of the rice. Then sprinkle 1 tsp of lime juice, half of the spices powder and half of the fried onions. Layer the chicken pieces with the gravy(use the entire chicken gravy). Top it with the remaining rice. Followed by lime juice, spices powder and coriander leaves. Cover tightly with a foil paper and bake at 350F for 30 minutes. After that, turn off the oven and let the dish remain in the oven for another 20 minutes. Now the biriyani is ready. Garnish it with the remaining fried onions, nuts and raisins.