Chicken Biryani-The King of Mughlai Cuisines / Chicken Dum Briyani

 "The flavour that ignite your craving, the taste that make you to feel satisfied"- Chicken Biryani (The King of Mughlai Cuisines). You would have already heard about different styles of Biryani's depending on the country, region, cooking style etc. However to attain the taste of any biryani's its very important to use the best rice & ingredients at the right time of cooking. We are here to feed you with one of the best Biryani. Here you go!! Enjoy trying this recipe in your kitchen too .

Preparation Time: 30 mins

Cooking Time: 1 hour(approx.)

Serving Suggestion: Raita, Sweet & Sour Lemon Pickle, a sour dish of Aubergine(Brinjal), Boiled egg fry(optional), Salad

Ingredients:

For Chicken Masala:

Onion- 6nos

Tomato-2nos

Green Chilli-12-15nos(as per your taste)

Ginger Garlic Paste-2-3tbsp

Chicken-1/2kg

Coriander Leaves-1/2 cup

Ghee-2tbsp

Coconut Oil-2tbsp

Whole spices( Cardamom-8nos; Cinnamon-1 stick, cloves-6nos, star anise-1nos) or as reqd

Salt-to taste

Cashew & Raisin(roasted in ghee-for Garnishing)-as reqd

For Rice:

Basmati Rice-half kg

Ginger Garlic Paste- 3 tsp

Whole spices( Cardamom-3nos; Cinnamon-1 stick, cloves-2nos, star anise-1nos) or as reqd

For Marinating:

Turmeric powder-2tsp

Salt-1tsp

Yogurt-2cup

Procedure:

1.Marinate the chicken pieces using yogurt,salt,turmeric powder. Allow them to marinate 30 mins.

2. Wash & soak basmati rice. Let it soak for about 20 mins.

3. In a pan add oil & fry the onion to attain golden brown and keep it aside.

4. Pour Oil in a large Pot(I used a large non-stick Biryani pot to hold enough chicken masala & rice).

 5. Add whole spices and let them fry for a minute.Add in 1/4 of the onion slices and sauté till it turns golden.Then add ginger garlic paste(coarse) saute for 3-4 mins(approx.).Now add green chilly paste and sauté till the raw smell goes.

6. Once a masala paste get cooked, add in tomato and sauté for 2 min.

7. Now add the chicken pieces alone in to the masala & sauté without given much pressure. Carefully cook the chicken by sauté with the wooden spoon. Keep an eye during sauté so that it wont get burn. Don't add water, cook it in sim flame.

8. Once the chicken is half cooked, add the balance left over yogurt. Cook the chicken masala in very low flame with out burning.

9. Simultaneously in the other burner start preparations to cook the rice(I used pressure cooker).  In the cooker add oil & the whole spices fry for a minute. Then add ginger garlic paste and sauté for 2-3min.Add required quantity of  water pressure cook till the rice is cooked around 80-90%.

10. Once the oil starts leaving from the chicken masala(Hope the chicken masala attained the consistency and cooked properly); Add in fried onions sauté for a minute

11. Switch off the flame and  then add in the 90% cooked rice above the masala to form a layer.  Press lightly with wooden spoon.          .

12. Garnish with coriander leaves,fried onions,ghee fried cashews & raisin.

13. Finally pour just 2 tablespoon of ghee. Close the biryani pot lid and allow dum for 20min in very low flame.

14. Serve Hot