Chicken Biryani

Method

1. Step 1

   I have divided this recipe into three parts, Making the rice, the gravy and finally the layering.

2. Step 2

   Wash the chicken thoroughly and marinate with salt and 1 tsp ginger garlic paste for atleast 1/2 an hour before preparing.

3. Step 3

   Cut 3 onions into thin slices and on medium heat deep fry them in oil  until they are crispy.  Take care you do not burn them.

4. Step 4

   Cut potatoes into wedges and apply salt, Red chilly powder, cumin powder and coriander powder. In a pan with 5 tbsp. of oil  shallow  fry them all together  until they are cooked.

5. Step 5

   For the rice

6. Step 6

   In a sauce pan boil 3 and ½ cups water and add 1 tsp salt

7. Step 7

   In a pressure cooker add 4 tsp oil and 4 tsp ghee together.

8. Step 8

   Add the whole garam masala like 2 bay leaves, 4-5 green cardamom, 2 black cardamom, 10 peppercorns and 4-5 cloves and 1 mace.

9. Step 9

   Sauté the spices for a minute and add cashew nuts.

10. Step 10

    Add the washed, soaked and drained rice and sauté for a minute.

11. Step 11

    Then add the boiling water and check the seasoning.

12. Step 12

    Cover and pressure cook until one whistle.(open the cooker only when it has completely cooled down)

13. Step 13

    For the Chicken gravy

14. Step 14

    In a pan add oil enough for frying 5 finely chopped onions, fry until evenly browned, then add 2 tsp ginger garlic paste, 2 tsp coriander-mint-green chilli paste and sauté well.

15. Step 15

    Add chopped tomatoes and mix well.

16. Step 16

    Add Biryani masala , turmeric powder and cook covered for 2-3 minutes.

17. Step 17

    Add chicken and salt and mix well.

18. Step 18

    Once the gravy starts leaving oil, add the curd.

19. Step 19

    Cover and cook until the chicken is tender and cooked well.

20. Step 20

    Then add 2-3 tsp ground dry coconut and mix well.

21. Step 21

    For Layering

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22. Step 22

    Divide the cooked rice into two equal parts and add a little liquid yellow food color in one part and let the other part remain as is.

23. Step 23

    In a deep bottom (I used a deep pressure cooker pan) greased pan, add half of the chicken, then some of the fried onion, coriander and mint leaves, some fried potatoes and sprinkle some garam masala .

24. Step 24

    Then add the white layer of rice.

25. Step 25

    Again add some fried onion, coriander and mint leaves and garam masala.

26. Step 26

    Then add the remaining chicken and again the layer of fried onions, mint, coriander leaves and garam masala.

27. Step 27

    Now add the coloured rice and spread evenly.

28. Step 28

    Then on the top again add the layer of coriander, mint leaves, fried onions and fried potatoes.

29. Step 29

    Pour the saffron infused milk over the biryani.

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30. Step 30

    Cover  the pan with aluminium foil and a tight cover.

31. Step 31

    On a slow flame heat a tawa or a flat pan.

32. Step 32

    Place the biryani pot on it and cook on a slow flame for 10 minutes.

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33. Step 33

    After 10 mins switch of the flame and keep it covered for another 10 minutes.

34. Step 34

    While serving it scoop it right till the bottom of the pan so as to get in all the layers of the biryani.

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35. Step 35

    Additional Tips:

36. Step 36

    The Malwani Masala that is used for this recipe  is blend of dried red chillies and garam masala. It is easily available in any of the spice stores. In case you do not find it, you may alternatively use Deggi Mirch powder.

37. Step 37

    In this recipe I directly cooked rice in the pressure cooker to speed up the process. However you may choose whichever method is convenient.