Name: Chicken Biryani recipe by Sudip Srivastava at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 0
Ingredients: 1 ½ cups aged basmathi rice (soaked for 20 to 30 mins, drain and set aside); ½ kg or 1 lb bone-in-chicken or boneless; ¼ to ½ tsp. biryani masala powder for sprinkling in between layers; Fried onions from 1 large onion; Finely chopped coriander leaves; Finely chopped mint leaves; 2 to 3 tbsp. Sunflower oil or ghee; ¼ tsp saffron strands soaked in 3 tbsps. hot milk; Marination-1 tbsp. ginger garlic paste; ¼ tsp turmeric; 3 green chilies slit (adjust to suit your taste); ½ cup + 1 tbsp. yogurt / curd; 2 tbsps. Lemon juice (adjust); 1 ½ tsp Kashmiri / red chili powder; ½ tsp biryani masala powder; ¼ tsp green cardamom powder; Salt to taste; Dry Spices for rice : 2 ½ cups water; 1 tsp oil; 2 small strands of mace; 1 large or 2 small black cardamom; 4 Green Cardamom; 3” cinnamon stick; 6 cloves; 1 large or 2 small bay leaf; ½ tsp pepper corn and Shahi zeera

Ingredients Serving: 0

1 ½ cups aged basmathi rice (soaked for 20 to 30 mins, drain and set aside)
½ kg or 1 lb bone-in-chicken or boneless
¼ to ½ tsp. biryani masala powder for sprinkling in between layers
Fried onions from 1 large onion
Finely chopped coriander leaves
Finely chopped mint leaves
2 to 3 tbsp. Sunflower oil or ghee
¼ tsp saffron strands soaked in 3 tbsps. hot milk
Marination-1 tbsp. ginger garlic paste
¼ tsp turmeric
3 green chilies slit (adjust to suit your taste)
½ cup + 1 tbsp. yogurt / curd
2 tbsps. Lemon juice (adjust)
1 ½ tsp Kashmiri / red chili powder
½ tsp biryani masala powder
¼ tsp green cardamom powder
Salt to taste
Dry Spices for rice : 2 ½ cups water
1 tsp oil
2 small strands of mace
1 large or 2 small black cardamom
4 Green Cardamom
3” cinnamon stick
6 cloves
1 large or 2 small bay leaf
½ tsp pepper corn and Shahi zeera

Instructions

Marinate the chicken for at least 2 hrs or overnight is best.
Wash rice till the water runs clear. Soak for 20 to 30 minutes. Heat 2 ½ cups water in a utensil to cook rice. Add 1 tsp oil, dry spices and salt, let the water boil rapidly for 5 mins.
Add the soaked rice and cook till it is ¾ done. Do not make the rice mushy. Drain off if any excess water is left.
While the rice cooks, transfer the marinated chicken to a heavy bottom casserole, handi or non-stick. Add fried onions, green chilies, ½ of the mint, coriander leaves and pour in the oil or melted ghee. Mix well and level the surface.
Layer the cooked rice evenly, add fried onions, mint and coriander leaves over the chicken.
Sprinkle ¼ tsp to ½ tsp. biryani masala powder.Repeat steps.
Pour the saffron milk all over.
Cover the rim of the casserole with foil to trap the dum or use a cloth.
Spread this cloth over the rim and cover the lid over the casserole.
Place this over a thick hot tawa, set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins.
Now reduce the flame to min.Cook this way for exactly 10 to 15 mins.
Off the flame and leave it as it is for at least 20 to 30 mins.
Garnish chicken biryani with fresh chopped coriander leaves and serve with raita.

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