CHICKEN BIRIYANI
For the marinade
6 chicken pcs(drumsticks,breast/thigh pcs cut medium sized)
1/2 cup thick yoghurt
2tsp ground coriander
1tsp paprika(can use more if you can stand the heat)
2 tsp ginger and garlic paste
2 tsp ground cumin
1 tsp biriyani masala(buy biriyani masala from the indian store-diff. brands give diff.taste.I used veg.biriyani masala)
Salt as needed
For the Gravy
1 large onion, diced
3tsp ginger garlic paste
2cups of chicken broth
1 large bunch of cilantro
½ cup mint
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
2 tsp biriyani masala
6-7 whole cloves& 2sticks of cinnamon
2 green chillies
6-7 whole peppercorns
3 whole star anise
3 dry bay leaves
Salt as needed
1/2 cup of thick yoghurt
For the rice
3 cups Basmati rice
3 whole cloves
2 cardamom pods, cracked
1 bay leaf
2 tsp ghee
5 ½ cups of water
For garnish
Handful of cashews and raisins(black) roasted in ghee,saffron a pinch.
Method:
Grind together the marinade ingredients. Make slits on the flesh of the drumsticks if using or just apply a coat of marinade and let rest for a few hours or preferably overnight.The longer it sits the more flavorful it gets.
To make the gravy, roast the whole spices in ghee until their aromas are released.Then add the diced onions,ginger garlic paste and saute till medium brown(if too light the onion mixture adds sweetness and if too dark it could burn) . Add the dry spices(cumin,corainder,turmeric and biriyani masala) and salt, mix and saute for a few minutes.(make sure the raw smell of the spices disappear) Add yoghurt slowly to the paste until it is well amalgamated.Make paste of 3/4 of the coriander ,mint leaves and green chilly.Add this paste to the gravy which is cooking and mix well.Then add the chicken broth and bring to a boil. Fry the marinated chicken pieces in a liitle ghee until the chicken is browned on all sides(This to remove the raw taste of the marinade).Add this to the gravy and cook on medium until the meat is fully cooked. Let the curry cool until just warm.
Meanwhile, prepare the rice. Roast the whole spices in ghee add the Basmati rice and roast for a few minutes. Add water and salt and cook the rice until just done. Let it cool to warm. Do not touch the rice when hot as they are most brittle then.
When ready to assemble, spread the rice in a deep dish, oven proof pan. Make layers of rice and chicken starting with rice first in the bottom of the pan then chicken and so on.continue until close to the top of the pan ending with layer of rice. (The recipe makes a lot more curry than you need. For 3 cups of raw rice, you will not need more than a cup and a half of the curry. .use it to your discretion.if you like your biriyani dry use less curry).Usually saffron is used for the biryani, which gives a beautiful color(You can also a tiny pinch of turmeric mixed with milk to get the same effect.Do not overdo the turmeric as it can taste bitter). If using saffron, soak it in little warm milk and add it to the last layer of rice while layering rice and chicken.Cover the dish with foil and bake at 350 degrees for 20minutes. Check in between to make sure that the biryani is not drying out.
To serve,you can serve in your oven proof pan Garnish the top with minced coriander and mint and the roasted cashews and raisins.Mix well just before serving to guests. Biryani is typically served with a simple raita made with diced onions in yogurt
