Shahi Chicken Biryani

Method

1. Step 1

   Initial Preparation

2. Step 2

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

3. Step 3

   Keep the ginger garlic paste and the green chilli paste ready.

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4. Step 4

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

5. Step 5

   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.

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6. Step 6

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

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7. Step 7

   For cooking the rice

8. Step 8

   In a sauce pan boil 1 and 3/4 th cup water and add 1 tsp salt.

9. Step 9

   In a pressure cooker pan heat 4 tsp oil and 5 tsp ghee together.

10. Step 10

    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.

11. Step 11

    Sauté the spices for a minute and add cashew nuts.

12. Step 12

    Add 1 tsp turmeric powder and 2 pinches of saffron

13. Step 13

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

14. Step 14

    Then add the boiling water and add salt

15. Step 15

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

16. Step 16

    For the Chicken gravy

17. Step 17

    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.

18. Step 18

    Add chopped tomatoes and mix well.

19. Step 19

    Add red chilli powder, chicken Masala, turmeric powder and cook covered for 2-3 minutes.

20. Step 20

    Once the gravy starts leaving oil add the chicken and  salt to taste and mix well.

21. Step 21

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

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22. Step 22

    Add the curd and mix well and cook for another 4-5 mins or until the chicken is well cooked

23. Step 23

    Then add 2-3 tsp ground dry coconut and garam masala and cook well.For layering the Biryani

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24. Step 24

    Divide the cooked rice into two equal parts.

25. Step 25

    In a deep bottom greased pan, add half of the chicken, then some of the fried onion some fried potatoes and sprinkle some garam masala .

26. Step 26

    Then add one layer of  rice.

27. Step 27

    Again add some fried onion and garam masala.

28. Step 28

    Then add the remaining chicken and again the layer of fried onions and garam masala.

29. Step 29

    Now add the second layer of rice and spread evenly.

30. Step 30

    On the top add  fried onions, garam masala , fried potatoes and some coriander and mint on top.

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31. Step 31

    Cover  the pan with aluminium foil and a tight cover.

32. Step 32

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

33. Step 33

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

34. Step 34

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

35. Step 35

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

36. Step 36

    Serve hot with Onion, lemon and raita on the side.

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37. Step 37

    Additional Tips:

38. Step 38

    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 under various brand names. I use home made Malwani Masala. In case you do not find it, you may alternatively use Deggi Mirch powder + garam Masala ( 2:1 Proportion)

39. Step 39

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

40. Step 40

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