Chicken Biryani

By Chanchal | Nov 13, 2009 | Posted in: Chicken, Non-Vegetarian, Rice |

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Long grained rice cooked with wholw spices and marinated chicken. Biryani tastes good with bone pieces.

Ingredients

For the chicken curry:

Chicken: 300 gm

Onion: 3 medium

cumin seeds: 1 teaspoon

Ginger paste: 1 tablespoon

Garlic paste: 1 tablespoon

Garam masala: 1 teaspoon

Coriander powder: 1 teaspoon

Cumin powder: 1 teaspoon

Turmeric powder: ½ teaspoon

Chili powder: 1 teaspoon

Yoghurt: 2 tablespoon

Vegetable oil: 2 tablespoon

Salt to taste

For the rice:

Basmati Rice: 2 cups

Cardamom: 2 pcs

Cinnamon: ½ inch stick

Bay leave: 1 pc

Whole cloves: 3-4 pcs

Black cumin: 1 teaspoon

Salt to taste

Oil: 1 tablespoon

How to Cook

Clean and cut the chicken into desired pieces. Add all the ingredients to the chicken except the oil, cumin seeds and onion. Let it marinate for minimum 30 minutes. The more the better.

Wash and soak the rice for 15-20 minutes.

Cut 2 onions into small pieces. Heat the oil in a pan. Add the cumin seeds. When they crackle add the finely cut onions.

After the onions are light brown in color add the marinated chicken. Stir well. Cook on high flame for 3-4 min and then turn the heat to medium low and cover. Cook till the chicken is done and it should be little dry.

In the mean time put the rice with sufficient water ,add all the spices and put on stove. Cook the rice till its 85% done. Drain the water and keep aside.

Cut the left onion lengthwise and fry it with little oil till its light brown in color.

Preheat the oven at 180 C. Grease an oven pan. Put layers of rice, the chicken pieces and rice. Finish it off with fried onions and cover the pan with aluminum foil paper. Put it in the oven for 15 minutes or till the rice is done.