Ingredients:
500 gms cut chicken
2 tbsp fresh ginger, grated
2 tbsp garlic, paste
1 tsp coriander powder
2 tsp red chili powder
1 tsp turmeric powder
1 tsp garam masala powder
1/2 tsp mace powder
4 tsp cardamom powder
salt and pepper, to taste
2 cups long grain rice
2 tbsp vegetable oil
Whole spices (5 peppercorns,2 bay leaves,4 cardamoms,4 cloves,1 med-sized stick cinnamon)
2 medium onions, sliced
1 medium tomato, chopped
1 cup yoghurt
1/2 cup water
1 tbsp ghee
1/4 tsp saffron, soaked in 2 tbsp of water
mint leaves, chopped about 2 tbsp
coriander leaves, chopped about 2 tbsp
Caramelized Onion
Direction;
1. Marinate the chicken pieces with half ginger and garlic paste, coriander,chili,turmeri,garam masala, mace , cardamom powder, salt and pepper in a refrigerator for at least an hour.
2.Skewer the chicken pieces. Reserve the chicken marinade for later use.Place them in a baking tray and bake them in the oven for 15 minutes, or until slightly brown and cooked through.
3. Boil the rice partially, drain and set aside.
4. Heat oil in a large pot, sauté the onion and add the whole spices. Sauté until lightly brown then add the remaining ginger and garlic paste. Add the tomatoes and fry until soft.
5. Pour in the yoghurt, water and the reserved chicken marinade.Bring to a boil then add the chicken pieces and cook for 5 minutes. Set aside.
6. To prepared the caramelized onion, chopped 2 medium sized onion and fry them in oil until golden brown. Set aside.
7. In a large pot , assemble the biryani in layers: 1/2 rice, 1/2 chicken curry,1/2 caramelized onion,1/2 mint and coriander leaves,1 tbsp of saffron infused. Repeat the same process to make 2 layers of mixture.
8. Heat the biryani over low flame for at least 10 minutes or until the rice mixture is cooked through. Serve warm.
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