Spicy Chicken Biryani (chicken With Flavored Rice Along With Some Rich Aromatic Spices)
The word BIRYANI is a urdu word which comes from Persian word biryani from biriyan which means fried or grilled or roasted.I love this recipe as its my family favourite especially on Sundays.
For the Rice:
1kg of Basmati Rice
2 Tej Patta (Indian bay leaf)
6-7 Laung (Cloves)
1 Chhoti Elaichi (Green cardamom)
1 Badi Elaichi (Black cardamom)
1 stick of Dalchini (Cinnamon)
1 small Javitri (Mace)
2 tbsp Salt
For the Chicken Masala:
1Kg Chicken with Bone( cut into medium pieces)
200gms of fresh Curd ( Yogurt)
2tbsp ginger paste
2tbsp garlic paste
2tbsp green chillies paste
1 tbsp Shah Jeera ( Black Cumin)
2 tbsp Dhaniya powder ( Coriander powder)
3 Onions (roughly chopped)
11/2 tbsp Black pepper powder
3 tbsp Oil
one cup of water( for masala gravy)
For the layering:
2 strands of Kesar (Saffron)
1tbsp Gulab Jal (Rose water)
2 drops of Kewra Essence
2 tbsp of Garam Masala Powder
3 tbsp of Ghee
For the rice: Soak the Basmati rice for 2 hours.Cook the rice seperately with all the dried spices such as 2 Tej Patta,6-7 Laung,1 Chhoti Elaichi,1 Badi Elaichi,1 stick of Dalchini, 1 small Javitri,salt.
Half cook the rice.then drain the extra water and let the rice cool down in big plates.
Marinate the chicken with yogurt,ginger paste ,garlic paste,green chilies paste,salt and keep it aside for one hour.
Now in another pan,add oil,add chopped onions,cook it for 5 mins till the onions turns soft and pinkish.
Now add the marinated chicken to the onions.and cook it on high flame and cook it for 10 mins .
Add shah Jeera,coriander powder,black pepper powder,and cook it till the pan releases some oil from the side of the mixture.
Add one cup of water to the mixture.
Pressure cook the chicken for 1 whistle.the let it cool down.
Now divide the cooked rice into 3parts
Add fresh Garam Masala Powder with Ghee in one part of Rice
Add Rose water,Saffron,Kewra Essence in another part of Rice
Leave the third part of rice plain
Now layer the Rice and Chicken Masala in a big Kadhai(Vessel)
First put little ghee in kadhai,add some plain rice ,then garam masala rice,then saffron rice add chicken pieces along with little gravy.
Again add some plain rice,garam masala rice,saffron rice ,again chicken pieces with the gravy.
Continue it till all the layers are set.Now cover it with a lid
Place it on a small kadai with little water in it.and let it slowly slowly cook on low heat due to the steam of water.
Serve HOT with Onion Rings.