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Chicken Biryani by Shinoo
4 mugs of rice
Approx 1.5 kg of chicken (legs and thighs/breast)
Around 6 big potatoes
250 grams of yoghurt
4 big tomatoes
4 medium onions
1-1.5 cups cooking oil
Bunch of mintleaves
Around 5 green chilli
Aalu bukhara (optional)
A few tspoons of foodcolour
1 lemon
1.5 tbspoon garlicpaste
1.5 tbspoon gingerpaste
3 bayleaves
4 small cardemoms (green)
4 big cardemoms
10 blackpeppercorns
8 laung
3 pieces of cinnamonstick
1.5 tbspoon whole cumin seeds
2 staranise
2 pieces of jaiphel
0.5 piece of nutmeg (grated)
1.5 to 2 (heaped) teaspoons red chilli powder
2 tbspoons corainderpowder
1 tbspoon cuminpowder
0.5 teaspoon turmericpowder
Around 2 teaspoon salt (correct it later if necessary)
1.5 tbspoon of (laziza) biryani masala
1- Wash and soak the rice for at least 2 hours
2- Heat the oil in a heavy based pan and add one sliced onion. Fry till golden/dark brown and take them out on a plate. Keep aside
3- Add the rest of the sliced onions in the oil, fry till golden brown and add the ginger and garlic paste.
4- Now add the bayleaves, cardemoms, blackpeppercorns, laung, cinnamon and fry.
5- Add the whole cumin and the chicken. Fry till everything is nicely coated.
6- In a seperate bowl add the yoghurt. Then add chillipowder, coriander powder, turmeric, cuminpowder, salt, biryani masala, anise, jaiphel and the nutmeg. Mix well.
7- Add the yoghurt mixture to the meat and stir well.
8- Add water, enough to cook the chicken.
9- Either fry the halved potatoes seperately in some oil till they're almost done or add them to the chicken mixture and let it cook with the chicken. (If you eat your biryani without potatoes then just skip this whole step)
10- Once the chicken is cooked and water has 'evaporated' add the cubed tomatoes and stir till oil seperates. Now add a bunch of mintleaves, green chillis and the alu bukhara (optional).
Your masala is ready.
11- In a big pan boil water (fill it till 3/4 of the pan). Add the soaked rice. Boil the rice untill they're almost tender. Should still be a bit of a 'bite'. Now drain the rice and wash them quickly with cold tapwater so they cool off (stop the cooking process).
12- In another pan add half of the rice. Make it even and add the juice of half a lemon and foodcolour
13- Add the chicken masala and then top with rest of the rice.
14- Add the rest of the lemon juize and some more foodcolour. Now finally add the fried onions and cover the pan tightly with foil.
15- Let it on 'dum' for around 20 to 30 minutes.
16- Mix the rice and ENJOY eating!
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