Chicken Biriyani(Kachchi)

You may find many Biriyani recipes over the internet, I am trying to explain the recipe as easily as possible without compromising the test. It is easy to make nice Biriyani, you just need little patience and concentration .. :) :) that's yet.  So let's get started :) :)

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Ingredients:

-~For rice

1. Basmati Rice- 1kg,

2. Salt to taste,

3. whole spices

     -nutmeg-1,

     -nutmeg flower- 1 petal,

     -black cumin seed- 1/2tsb,

     -cloves- 4,

     -green cardamom- 3

     -cinnamon- 1/2"

-~For dum

1. Garam masala - 1 tsb,

2. Fried Onion- 1~2cups

3. Fresh coriander leaves- chopped- 1cup,

4. Fresh mint leaves- 1/2 cup,

5. Ghee- 1/2 cup,

6. Pinch of saffron soaked in 1/2 cup milk for more than 4~5 hours or overnight.

7. Flour dough to lock the vessel

-~For chicken marinade

 We need to marinade the chicken overnight. If not possible, marinade for at least 6~7 hours

1. Chicken - 1 kg

2. Ginger-garlic paste - 2 tsb,

3. Curd/Yogurt - 200 ml,

4. Red chili powder- 1 tsb,

6. Salt to taste

7. bay leaves- 2

8. Cooking oil - 2 tsb,

10. Fresh coriander leaves - chopped- 1/2 cup,

11. Fresh mint leaves- chopped- 1/4 cup

12. Fresh lemon juice- 1/2 cup

- Whole spices

13. Black cardamom- 1

14. Black pepper- 7~8,

15. Nutmeg- 1~2

16. Dried Nutmeg flower- few petals,

18. Cloves- 8,

19. Cinnamon stick- 1"

20. Green cardamom- 5~6,

21. Black Cumin(Shahi jeera)- 1/2 tsb,
22. Star anies- 2~4

Procedure:

Step1: Marinating the Chicken:

  1. Coarse grind all the whole spices from the marinade section.

  2. In a vessel add chicken, the gridded spiced and all other ingredients mentioned above in the     

  marinade section. Mix well, cover the vessel and keep it in the refrigerator for at least 6~7 hours.

Step2 : Preparing the Rice:

  1. Soak the basmati rice in water for 20 mins to half an hour.

  2. In a cheese cloth take all the whole spices for rice and tightly close the cloth to make a "putli".

  3. Take 3 kg water in a pan, add salt and the species "putli" and bring the water to boil.

  4. When water comes to boil add soaked and drained rice in it and allow to boil.

  5. When rice is 40% done then turn off the heat. After Turning the heat off we should immediately start the layering process, otherwise the rice will get over cooked, which we do not want.

 

While the rice is cooking we will prepare the vessel for Dum.

Step3: Combining all together for Dum

1. Take out the Chicken from refrigerator and keep aside.

2. Take a Big Pan, grease it properly with ghee.

3. Put the chicken at the bottom of the vessel to make 1st layer of the biriyani.

You should do the rice layering process little fast, as we do not want to overcook the rice.

4. Now with a perforated spoon(jhajri), drain half of the rice and make 2nd layer over the chicken. We will not drain all the rice together, the 2nd half batch of rice will stay in the hot water. As it goes in the top layer, so we want it to be little more cooked than the 1st half batch.

* (optional)If you want to add boiled eggs or fried potatoes, you can add them now.

5. Now sprinkle chopped half of the "coriander leaves, mint leave, fried onions, garam masala, ghee".

6. Drain the 2nd batch of rice and make the last layer of rice.

7. Again sprinkle the remaining half of the "coriander leaves, mint leave, fried onions, garam masala, ghee" over the last rice layer.

8. Pour the saffron milk all over the layered rice making a circle pattern.

9. Now we need to close the lid air tightly with the flour dough.

10. Initially cook the layered biriyani on high flame for 6-10 min , later simmer and continue cooking for another 30 minutes.

11. After 30 mins turn of the flame, wait another 5~10 mins. open lid mix the rice and chicken properly and carefully to avoid breaking the rice.

12. Serve hot with Raita/salad or as it is. enjoy.