Chicken Biryani

I always cook Biryani with Tomatoes. But in Restaurants, I do not always find the same. I thought let me try that way. And I did not much patience and time to do layering. Found this method after trying 2-3 times. This way, grains are separate and flavorful. The best part is need not drain water from the Rice and thus more healthy.

Ingredients:

Basmati Rice 1 ½ cups

Chicken 250g

Onions (Medium) 2

Ginger Garlic Paste 2 tsp

Green Chillies 1-2

Pudina and Coriander Leaves few

Chilli Powder ¾ tsp

Coriander Powder 1tsp

Biryani Spice Powder ½ tsp

Garam Masala ¼ tsp

Water 3 cups

Kesari powder 2-3 pinch

Saffron

Milk 1-2 tbsp

Yoghurt 3-4 tsp

Turmeric Powder 2-3 pinch

Salt

Oil and Butter

Whole Garam Masala

Aniseeds and Cumin ¼ tsp each

Cloves 4

Green and Black Cardamom 2 each

Bay Leaves 2

Cinnamon sticks few

Preparation:

Marinate Chicken Pieces with Yoghurt, Ginger-Garlic Paste (½ tsp), Salt and Turmeric Powder for atleast one hour.

Chop Onions into fine pieces lengthwise. Slit Chillies. Soak Basmati Rice for 20-30 minutes and drain completely. Soak Kesari Powder and Saffron in Milk.

Method:

Heat little Oil in a Pan. When hot, add chopped Onions and fry till slightly brown. Keep it aside in an absorbent Paper.

Heat required Oil and Butter in a Pan. When hot, add Whole Garam Masala. When they turn slightly brown, add Ginger-Garlic Paste (1 ½ tsp), Green Chillies, Pudina and Coriander Leaves. Saute for a while and then add marinated Chicken. Add little water (less than ¼ cups of water). Close the lid and cook it for 8-10 minutes on a medium flame.

Now open the lid. Add Rice, 3 cups of Water, Salt, and ½ tsp Oil. Stir well. Increase the flame to a high and allow boiling.

When the water level decreases the rice level (you can see small holes), reduce the flame and then add fried Onions, Milk with Kesari Powder & Saffron and Garam Masala Powder.

Now simmer the flame (the lowest), close the lid and cook for another 5-6 minutes. Now open the lid. Use a fork to see whether rice is done. If not, cook for some more time.

Serves: 2

Serve with Kurma and Raita.

Notes: Make sure the lid is used is tight. If not, close the pan with a kitchen towel and then close the lid. Chilli Powder can be added during marinating Chicken.

I have used less spice. Increase it according to your taste.

Sending this to Iftar Moments of Taste of Pearl City.