Recipie of Chicken Biryani

Biryani is the most popular mixed rice dish with its origin among the Muslims of the Indian subcontinent. It is made with Indian Spices, Rice, Meat (Chicken, Goat, Beef, Lamb).
Chicken Biryani is made by layring marinated chicken and then layered with parboiled rice, herbs, saffron and ghee.

Ingredients for Chicken Biryani;

1 kg Chicken

600 gm Basmati Rice (Chawal)

4 tsp Mint Leaves (Pudina Patta)

1 tsp Garam Masala Powder

Salt (according to taste)

2 Pinches Saffron (Zafran)

2 tsp Coriander Powder (Dhanya Powder)

1 tsp Ginger Paste (Adrak)

1 tsp Garlic Paste (Lehsun)

4 Green Chilli (Hari Mirch)

2 tsp Tomato Puree (Pise Hue Tamatar)

300 gm Tomato (Tamatar)

400 gm Onion (Piyaz)

2 tsp Cumin Seeds (zeera)

7-8 Green Cardamom (Hari Elachi)

8 tsp Refined Oil

1 tsp Milk

For Marination:

1/2 tsp Red Chilli Powder (Laal Mirch)

1 tsp Turmeric Powder (Haldi)

6 tsp Plain Yogurt (Dahi)

Procedure:

For Marination take a large bowl and add Plain Yogurt (Dahi), Turmeric (Haldi) Powder, Red Chilli Powder (Laal Mirch) along with Salt (Namak) as per your taste and mix it well and then add Chicken in the mixture with coated it with this mixture. Keep aside about 20-30 minutes for marination.

Also soak Saffron into Milk to make Saffron Milk and keep aside.

Poured Refined Oil in a deep bottom pan or kadhai, heat it on medium flame. Add Cumin Seeds (zeera), Green Cardimom (Hari Elachi) in it and saute for about 1-2 minutes. After 2 minutes add Sliced Onion (Piyaz) and fry till the Onion turns golden brown and then add Tomatoes (Tamatar) and Tomato Puree and cook for 5 minutes.

Add the Sliced Green Chillies (Hari Mirch) to the mixture along with Ginger-Garlic Paste (Adrak-Lehsun), frying the mixture for 1-2 minutes then add Coriander Powder (Dhanya Powder) and turn the flame to low while stirring and cooking the masala. Add Marinated Chicken and mix it properly so that the ingredients absorb the juices properly.

If you find consistency too thick then add 1 cup of water and cover with a lid and cook it with 5 minutes on medium flame. Keep stirring during the entire process.

Once the Chicken is cooked then turn off the flame and add half of the Boiled Rice in the pan and keep the rest aside. Sprinkle Saffron Milk along with Garam Masala, Mint (Pudeena) and Coriander (Dhanya) Leaves. Put the remaing Rice over this layer and garnish with Mint And Coriander Leaves and remaining Saffron Milk.

Cover the lid and cook the rice about 5 minutes on low flame. Once the Rice is cooked then put it off and let the lid stay cover about 10 minutes.

Serve hot along with Raita or any other Chutney of your choice and with Salad.