Name: Chicken Biriyani recipe by Tania Deb at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 5
Ingredients: chicken 800 grams; 1 cup of curd; 8-10 cashews paste; 1 onion paste; salt 1/2 tablespoon; 1 tablespoon of ginger garlic paste; 3 green chillies chopped; 1 teaspoon of garam masala ( cardamom, cinnamon) crushed; 2 green chillies; 2+2 bay leaf; 1 and 1/2 cup of basmati rice; whole garam masalas 2 tablespoon (3-4 cloves, 5-6 cardamom, 2 stock of cinnamon, 1 mace, 1 star anis); 3 tablespoon of milk; a pinch of saffron; 1/2 tablespoon of sugar; 3-4 tablespoon of chopped coriander leaves; 1 onion sliced and fried; 1 tablespoon of ghee; 1 tablespoon of salt

Ingredients Serving: 5

chicken 800 grams
1 cup of curd
8-10 cashews paste
1 onion paste
salt 1/2 tablespoon
1 tablespoon of ginger garlic paste
3 green chillies chopped
1 teaspoon of garam masala ( cardamom, cinnamon) crushed
2 green chillies
2+2 bay leaf
1 and 1/2 cup of basmati rice
whole garam masalas 2 tablespoon (3-4 cloves, 5-6 cardamom, 2 stock of cinnamon, 1 mace, 1 star anis)
3 tablespoon of milk
a pinch of saffron
1/2 tablespoon of sugar
3-4 tablespoon of chopped coriander leaves
1 onion sliced and fried
1 tablespoon of ghee
1 tablespoon of salt

Instructions

Wash and soak 2-3 cups of basmati rice for minimum 1/2 hour.
Marinate the chicken with yogurt, onion paste, ginger garlic paste, salt and 1/4 teaspoon of turmeric powder and 2 bay leaves. Keep the marination for 1 hour.
Heat a pan with 4-5 tablespoon of of oil. Add chopped onions, a teaspoon of cumin seeds and fry them for 2 minutes then add the marinated chicken. Stir well occasionally, add a cup of water and cook covering with a lid.
In a cooker, heat 3-4 tablespoon of oil. Add whole garam masalas and sauté for a minute. Add the washed rice without water and sauté them in the oil for 2-3 minutes. Add salt 1 tablespoon and 1/2 tablespoon of sugar to it. Pour 3 cups of water if you take 2 cups of rice and if 3 cups of rice then 4 cups of water. Cover the lid of the cooker and cook with 1 small whistle.
In the pan when the chicken gets cooked, add 1/2 tablespoon of garam masala powder and cashews paste. Add little water and Stir well and when the chicken gets a gravy texture, simmer the heat.
Fry sliced onions and keep aside
Over the chicken, fill the cooked rice, on the top, sprinkle the fried onions, some coriander leaves, 2-3 tablespoon of soaked kesar milk and a tablespoon of ghee.
Cover the lid for 2 minutes then off the flame. Serve with boiled eggs
Give light hand stir to it so mix and serve hot.

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