Chicken Biryani

Chicken Biryani is an elaborate recipe of Chicken. After watching the movie "Cheeni Kum" I am really tempted to learn the basics and varities of chicken biryani. However, for now, I share an easy, yet delicious way to make the Chicken Biryani - my style. This takes me about 20 minutes of preparation and 40 minutes of total cooking time. So, in one hour, you can prepare a dinner that is sumptuous and tasteful as well.

Ingredients
I am listing the ingredients as they would be used.

Part I - Vegetables
1. Onion
2. Garlic
3. Ginger
4. Green Chillies
5. Tomatoes
6. Mint Leaves

Part II - Spices
1. Turmeric - 1/2 tsp
2. Chilly Powder - 1/2 tsp
3. Coriander Powder - 2 tsp
4. Garam Masala Powder - 1/2 tsp
5. Biryani Masala Powder - 2 tbs

Part - III
Whole Garam Masala
[Cardamom, Cinnamon, Cloves, Star Anise, Black Pepper, Bay leaves] -1/4 spoon of each
Part - IV
Rice - 3 cups
Chicken - 3/4 Kg [12-14 medium pieces]
Milk - 1/2 cup
Safron - 1/2 tsp
Salt - to taste
Oil - to cook
Ghee / Butter - to garnish

Method
STEP I - Making of the gravy

1. Wash and keep the rice soaked, while you are preparing the chicken
2. Wash and cut the chicken into bite sized pieces
3. Slice and chop all the vegetables in Part I [long and thin slices of onions and ginger/garlic/green chilly juliennes]
4. I use dry and crushed mint leaves. If you are using fresh mint, chop and lightly suate them and keep aside
5. In a deep cooking pan, heat oil [Fry 1/4 of the onions and keep aside for later use]
6. Saute all the vegetables other than tomatoes in Part I. The onions should turn golden yellow
7. Next add all the Spices in Part II and fry some more.
8. Now add tomatoes and cook some more, till the tomatoes start to loosen up
9. Take this mixture off the heat, let it cool, add the mint. Grind this mixture into a fine paste (add some water, if needed)

STEP II - Preparing the Chicken
Pre-heat the oven at 250 F. Meanwhile, do the following:
1. In a v.deep oven safe cooking pan, heat some oil
2. Add the whole garam masala in Part III
3. When they start to splutter and you get a nice aroma, add the ground paste (made above)
4. Add the chicken pieces and stir nicely and smoothly
5. Add salt (and a little water, if needed). Let it simmer on low heat till the chicken is little tender (not cooked)
6. Meanwhile, half cook the rice with water, safron strands , milk and 1-2 cardamom grains. [I microwave for 4 minutes on a low power]
7. Layer the semi-cooked rice with the Chicken and gravy, add a layer of fried onions (if you have kept some aside). The layer should be - Chicken -> Rice -> Chicken -> Rice -> Onions -> Rice
8. Put some dollops of Ghee / Butter on the top.
9. Cover and cook in the oven for 30 minutes.

Garnish with fresh coriander, onion slices and slices of boiled eggs. Mirchi ka salan is good accompaniment for Biryani. You can find the recipe here. But, you can very well serve the biryani with yogurt. I usually beat the yogurt with some cumin and chilly powder and salt.
I hope you like it! Enjoy :))