Chicken Biryani

Ingredients 

Chicken thighs or Breasts/ legs – 2lbs cut

Basmati rice/ jasmine rice- 2 cups

Eggs – 2 to 3 depending on number of people

 To Marinate (For the chicken)

  ·        Turmeric powder- ¾ teaspoon

·        Chilli powder – 2 teaspoons

·        Curd – ½ to ¾ th cup

·        Salt – as needed

·        Oil – 3 to 4 tablespoons

To Temper

 Cardamom – 3 to 4 pieces

·        Cloves- 4 to 5 pieces

·        Cinnamon stick -1

Other Things Needed

 Oil

Mint – 1 bunch

Coriander/cilantro- 1 bunch

Green chillies – 3 to 4 pieces

Onion – 2 large

Tomatoes- 2 large or 3 to 4 medium

Ginger

Garlic

Corriander powder- 2 teaspoons

Garam Masla- 1 teaspoon

Clarified Butter(or ghee) – 4 to 5 teaspoons

Cumin powder

Optional

Fried onions

Cashews

 Making the ginger garlic paste:

 Equal quantities of ginger and garlic, garlic could be slightly more and grind them into a paste. Do it just before cooking as the freshness would add a lot of taste. You could use store bought as well, but the taste is not as great, so try to avoid as much as possible.

 Prepping the rice:

 Soak the Rice in water for ½ hour to 1 hour with ghee if needed

 Process:

 Clean and cut the chicken pieces. Make sure the pieces are not too small. They have to be slightly big.

2)    Marinate the chicken with the list given and leave for 1 hour

3)    Take a deep dish and add 3 to 4 teaspoons of oil

4)    Add the things to temper

5)    Add onions and fry them. You can add salt to make them cook faster

6)    Add the green chillies ( whole or deseeded and slit into half)

7)    Add tomatoes and fry them too

8)    Add the ginger garlic paste

9)    Add mint and coriander leaves, which are finely cut. They might look a lot but they kind of get cooked and give a lot of flavor.

10)           Add a bit of water

11)           Add a table spoon of coriander powder

12)           Add a pinch of turmeric powder

13)           Add salt

14)           Add a pinch of Garam masala

15)           Add the chicken

16)           Add water in the rest of the marinate mixture and pour it in

17)           When the mixture starts to boil

18)           Add the rice

19)           Check for water levels. As we have added water in each stage by now u will not need water. Just make sure the entire mixture is submerged in water

20)           Let the mixture cook. Wait and watch till the rice looks ¾ th done.

21)           Close the pressure cooker and leave it in simmer for 15 minutes and then switch off

22)           Take off the lid and loosely move the rice around and if possible move it to a wide pan for cooling without breaking the rice as much as possible.

23)           Garnish with coriander and fried onions and cashews.

24)           Add the boiled egg on top

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