chicken fry piece biryani

For some people Biryani is just another dish.But for most of the people like us it's an emotion.It plays a major role in most of the occasion in our lives.So here is a recipe made of various species to specie up your life.

INGREDIENTS:

      Note:(1 cup = 240ML)

• Basmati rice   -  1 1/2 cups
• chicken           -  1/2 kg(preferably thighs)
• Biryani Masala powder - 1/4 to 1/2 tsp
• Fried onions     - 1/3 cup
• Coriander leaves - 4 tbsps (finely chopped)
• Mint leaves - 4 tbsps (finely chopped)
• Oil or Ghee - 4 tbsps

Marination for chicken:

• Ginger Garlic Paste  - 1 1/4 tbsp
• Turmeric     - 1/4tbsp
• Green Chilles slit - 1 to 2
• Fresh Curd - 2/3 cup
• Lemon Juice - 1 tbsp
• Red Chilli Powder - 1 to 2 tbsp
• Biryani Masala Powder - 1/4 to 1/2 tsp
• Cardamom Powder - 1/4 to 1/2 tbsp
• Salt - 3/4 tbsp
• Biryani Spices - 1 packet

fried onions for biryani:

• Slice onion thinly, seperate the layers and set aside.
• Heat 4 tbsp oil in a pan.
• Fry the sliced onions until it get golden brown.

Marniation for biryani:

• Add curd,salt,turmeric,chilli powder,biryani or garam masala powder, cardamom powder,green chilli,ginger garlic paste &lemon juice to a mixing bowl.
• Mix well &taste this.If needed add more salt or spice.
• Next add in chicken &marinate for 2hours to overnight for best results.
• overnight marination in fridge yields best soft succulent chicken.

cooking rice for biryani:

• wash rice till the water runs clear.Soak for 30 minutes.Drain&set aside.
• Heat 6 to 7 cups water in a pot.Add 1 tbsp oil,whole species &salt.
• Taste this.The water has to be slightly salty.
• Boil water rapidly for 5 minutes to release the aroma pf species.
• Add rice&cook till it is 3\4 or 75% done.
• The center of the rice must be still slightly uncooked.
• Do not make the rice mushy.Drain off to a colander

Preparation for Biryani:

• While the rice cooks,transfer marinated chicken to a heavy bottom casserole or non-stick pan.
• Add oil,1\2 of the fried onions,mint&coriander leaves.Mix&spread chicken in a single even layer.
• Layer the cooked rice evenly,sprinkle fried onions,mint&coriander leaves over the chicken.
• Sprinkle 1\4 tbsp masala powder.Pour the saffron milk all over &then ghee.

Biryani preparation:

• Place this over a thick hot pan.Set the flame to medium high such that the flame reaches all over the diameter of the casserole.Cook this way for exactly 20 minutes.
• Reduce the flame to lowest.cook for exactly 15 minutes.off the flame.Rest for 20 to 30 minutes.
• Garnish biryani with fresh chopped coriander leaves &serve with raita.
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