CHICKEN BIRYANI

Chicken biryani made with basmati rice tastes just as good.This is one of my favorite dish since my growing years in Chennai. Learn to cook the best biryani in town from my nanijaan and could not resist sharing it with all.

Serves 3
Preparation 30-40 mins

INGREDIENTS
Basmati rice 2 cup cups or 400gms (wash and soak it for half an hour)
Chicken 500 gms
Onions 2 medium (finely sliced)
Tomato s 2
Coriander leaves chopped ½ cup
Mint leaves ½ cup
Green chili 2-3
Ginger garlic paste 2 tsp
Yoghurt 4tsp
Lemon juice 1 tsp
Oil 3 tbl sp
Ghee 2 tsp
Chili powder 1 tsp
Cinnamon stick 1 inch long
Cloves 2-3
Cardamoms 2-3
Saffron 1 pinch (soaked in water or milk)
Salt to taste

METHOD
STEP 1: Heat oil in pan add cinnamon, cardamoms and cloves .Sauté it for a min.
STEP 2: Add sliced onion fry them till they turn golden.

STEP 3: Add coriander, mint, and green chili sauté for a min .Now add chicken, and ginger garlic paste, mix them well. Cook for 2 mins.

STEP 4: Add tomatoes, yoghurt, chili powder, lemon juice and salt. Mix them very well. Cover the lid for 3-4 mins.Now add water, as required and cook them until the chicken is done and oil starts separating from the whole mixture.( Do not overcook the chicken by adding excess water as it can shred the chicken ).

STEP 5: Take a large, deep dish (it must have its own cover and the dish capacity must be of 1 kg).Add ¾ portion of water, bring to boil and add the soaked basmati rice, salt and 1 tsp of oil. When the rice is 3/4 cooked, strain the rice and keep aside. (Make sure it’s only 3/4 cooked, don’t overcook it)
STEP 6: Now add the cooked rice on top of the chicken masala mix them gently. Finally pour the saffron water on top of it.
STEP 7: Cover the lid lightly. Cook on a very low heat flame for 5- 7 mins. Now turn off the heat and remove the vessel. Garnish with coriander leaves or you can use fried onions. Serve hot with any raita of your choice.