Exotic Chicken Biryani Recipes

Ingredients :

1 kg chicken, cleaned, cut into 8 pieces

500g rice, basmati or any long grain variety

600g yoghurt, whisked

0.5g saffron (kesar), dissolved in milk

100ml milk

50ml cream

10g mint leaves, chopped

10g green coriander, chopped

4 liter water

2 bay leaves (tej patta)

10 green cardamoms (choti elaichi)

10 cloves (laung)

salt to taste

2 black cardamoms (bari elaichi)

4 cinnamon (daalchini) sticks

6g black cumin (shah jeera) seeds

100g onions, sliced

40g ginger paste

40g garlic paste

10ml lemon juice

150g butter, unsalted

5g mace (javitri) powder

10g red chili powder

1. Wash the rice and soak it for at least half an hour.
2. Divide yoghurt in 2 equal portions.
3. Add saffron milk and cream to 1 portion along with mint and coriander.
4. Keep aside.
5. Preheat the oven to 300F.
6. Boil water (4 liter) in a large pan and add one bay leaf, 2 green cardamoms and 2 cloves.
7. Add the rice and salt to taste, boil for a few minutes until the rice is half cooked.
8. Drain the rice with the whole spices and keep aside.
9. Heat butter in a pan, add the remaining whole spices and black cumin, sauté over medium heat until the cumin begins to crackle.
10. Add onions and sauté until golden brown.
11. Add ginger garlic pastes and red chilies, stir for 15 seconds.
12. Add the chicken and salt to taste, cook further for 3-4 minutes.
13. Add the second portion of plain yoghurt along with water 200ml, bring to a boil, lower heat and simmer until the chicken is almost done.
14. Stir in lemon juice.
15. Grease a large baking dish, spread half the chicken, sprinkle half of the saffron yoghurt mixture on top, cover with half of the rice.
16. Repeat the layering process and place a moist cloth over the final layer.
17. Cover the dish and seal with dough.
18. Bake in slow oven for 20-25 minutes.
19. Remove and serve hot, garnished with fried almonds and accompanied by Boondi Raita.

Serves 4 - 6

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