Chicken Biryani

Chicken Biryani

Ingredients required

• Biryani masala
• chicken (with bone)- 500 grams
• onions- chopped lengthwise- 2
•  2 onions- finely cut
• 3 tomatoes- pureed
• ginger-garlic paste - 3 tsp
• 4 boiled eggs
• peppercorns- 8 pieces
• cinnamon- 1 piece
• cardamom- 4 pieces
• hung curd- 2tbsp
• tandoori chicken masala
• lemon- 1
• rice- 500 grams
• ghee (clarified butter)/oil - 2tsp
• butter: 100-200 grams
• salt to taste
• saffron
• milk

method:

marination for chicken:

• wash the chicken and let it dry. Add the hung curd, 1 tsp ginger-garlic paste, salt to taste, 1 tsp tandoori chicken masala, juice from 1 lemon and 1 tsp red chili powder.
• Mix the whole thing well and keep it in the refrigerator for 4 to 5 hours.

Cooking Chicken:

• In a frying pan, put ghee/oil and let it heat up. Add ginger garlic paste and saute. 
• Add the cinnamon, cardamom, peppercorns and roast them.
• Add the finely cut onions and cook them until they are brown. Now add tomato puree to the pan and cook it until it leaves oil. 
• Add the chicken and cook it well. Cover with a lid till the chicken is properly cooked to the bone.

Cooking Rice:

• In a large pot, boil water. Add peppercorns, cardamom and cinnamon to the water and when it boils, add the rice. 
• Cook until the rice is al dente and then strain it out.

Final prep:

• In a pot add all the chicken and then cover it with a thick layer of rice. 
• In a small bowl, pour some milk and mix some saffron in it. Now, pour this mixture over the rice. Cut some pieces of butter and add them to the rice.
• Cover the pot and seal the sides with wheat flour.
• Cook until all the rice is properly cooked. Serve hot.