Chicken Biriani

I have been a non meat eater for a while but have cheated when ever Biriani was around, especially Chicken Biriani. I would excuse myself and have a generous portion of the rice and leave the chicken behind. But it's been hard and once again I have gone back to having chicken once in a while (my soul was not satisfied said a friend of mine)..Anyway.
I made this for my team of friends Ilse,Mieke,Sunny,Wilma & Fatna as a thanks giving(belated) for all their help.

I want you to try this out!

What you need is:

• 1 kg of chicken cut into pieces
• 500 grams of Basmati rice
• Ginger garlic green chilly paste.(2 tab. sp. ground garlic paste, 1 tab.sp of ground ginger paste & 4 ground green chillies & salt to taste )
• 2 large onions
• 12 cardamon pods
• 12 cloves
• few pieces of cinnamon barks
• One handful of Coriander leaves 
• One handful of mint leaves.
• 1 tsp. of turmeric powder
• 1 tab.sp of Coriander powder
• 1/2 tab. sp. of cumin powder
• 1/2 tsp. of red chilly powder
• 1 tsp. of garam masala powder
• 1 tsp. of Shahjeera / caraway seeds
• saffron in milk (1/2 a cup of warm milk with 1 tsp. of saffron)
• Few tab.sp. of ghee (4 to 6 tab.sp.)
• 1/2 a lemon juice
• Oil
• Salt

Step I:

1 kg. of chicken cut into pieces.

Marinate this in Ginger garlic green chilly paste & keep it over night in
the fridge.(2 tab. sp. ground garlic paste, 1 tab.sp of ground ginger paste & 4 ground
green chillies & salt to taste )

Step II:

2 large onions finely slice lengthwise & fried until golden brown & kept
aside.

Step III:

Take a heavy pan and add 1/2 a cup of oil (I used sunflower).When the oil is warm add:
6 cardamon pods
8 cloves
2 to 3 pieces of cinnamon barks

Fry for a few seconds and add:
A handful of fried onions,
1 tsp. of turmeric powder
1 tab.sp of Coriander powder
1/2 tab. sp. of cumin powder
1/2 tsp. of red chilly powder
1 tsp. of garam masala powder
Fry these ingredients for a while about 2 minutes on a low flame.

IV. Then add:

One handful of the Coriander leaves
One handful of mint leaves.
Stir well and check if it is salty enough.

V. Add then:

The marinated chicken & 1/2 a lemon juice & mix well.
Let it cook for 15 minutes stirring now and then.

After 15 minutes take the pan away from the fire & keep aside.

VI. Prepare the rice:

As you are preparing the Biriani masala ingredients,
Soak 500 grams of Basmati rice cleaned & soaked in plenty of cold water for 15 minutes.
Then pour the rice on to a colander and let all the water drain and rice look almost dry.

While rice is soaking,
Take a pan add 2 to 3 ltrs. of water add:
6 cardamom
4 cloves
few pieces of cinnamon sticks
1 tsp. of Shahjeera / caraway seeds
2 tab.sp. of oil &
Salt

When the water is boiling, add the rice stir just once.
Allow to boil on high flame for 5 minutes and then drain the rice of all water.
Here you can remove all the whole spices if you do not want them.

VII.  Now

We are going to make some layers, first chicken, then rice on top, so;

Keep the chicken mixture back on fire and let it simmer.
Remove half the chicken mixture with its gravey and keep aside.

VIII. Then

Spread a handful of coriander , mint leaves and fried onions on top of the
chicken that is kept to simmer.

Then on top of this half the rice kept to drain and spread it out well.

Now add the rest of the chicken mixture kept aside on top of the rice spreading it evenly around 

Again add on top of it a handful of coriander, mint & fried onions.

Now add the rest of the rice (this is the last)& spread it out well.

Add now on top of this last layer of rice;
Few tab.sp. of ghee (4 to 6 tab.sp.)
saffron in milk (1/2 a cup of warm milk with 1 tsp. of saffron)
Some more coriander, mint & fried oniond.

IX. Then,

Take an aluminium foil and cover the pan well before you put the lid on it.
Now higher the flame for 5 minutes and let the rice cook.
Keep your oven warm at 150 deg. and transfer the pan and let it cook for
half hour and switch off.. 

OR

Cover your pan with a heavy blanket(woolen or a duvet)and let it rest until
time to serve 

OR
Place pan on a large saucepan / tawa then on fire & cook for another 25
minutes on low flame.



Serve with a Yogurt Salad / Raita
Papadam & a boiled egg.

ENJOY!