This chicken biryani is one of the memorable recipe for me.I borrowed this recipe from my best friend Lakshmi kudua's mother,Purnima aunty,18 years back and have been preparing it since then.Purnima aunty is a pure vegetarian who cooks excellent non vegetarian dishes.This is the first handwritten recipe in my recipe book which I noted when I just got engaged and was busy collecting recipes.Those were the days where non veg cooking (chicken) was banned at my Amma's place.But gradually permission was granted.This dish is loaded with aromatic spices. This is a super hit biryani and is one of my signature dish.
Ingredients
for the yellow rice:
India gate Basmathi rice-2 cups
Water -3
½ cups
Onions-3
slit lengthwise
Cloves-6
Cardamom-6-7
Cinnamon-2"
Cashews-handful
Raisins-10
Yellow food color- ¼ tsp
Ghee-3tbsp
For the
white rice:
Basmathi
rice-1 cup
Onion-1
Ghee -2tbsp
Salt-to
taste
Garnish
Deep fried
onions-2
Ingredients
for the gravy:
Chicken -1
½ kg
Poppy seeds-1tsp
Ginger-1/2”
Garlic-8
Coriander
seeds-3tbsp
Cumin seeds-1/4tsp
Peppercorns-8
Cinnamon-1/2
“
Cloves-4
Cardamom-3-4
Coriander
leaves- 2 cups (use only leaves)
Mint leaves-2
cups(use only leaves)
Green chillies-20
(slit)
Tomatoes-4
(chopped)
Ghee -3tbsp
To be
ground into paste separately:
Almonds-1/2
cup
Cashews-1/2
cup
Saffron-a
pinch soaked in milk (3-4 tsp) for the final part.
Method for
the yellow rice:
1)Wash
the rice and keep it aside.
2)Take
ghee in a pan and fry onions till light red in color.
3)Then
add the washed rice and the whole spices ,cashews,raisins,and fry for
a minute.
4)Add salt ,food color and water.
5)Take
exactly one whistle and off the flame.
6)Open
the lid once the pressure releases.
7)Transfer
the rice onto a big plate or a thali and spread it and cool it.
8)This
is done to stop cooking and the rice remains grainy.
Method
for the white rice:
1)Take 2tbsp ghee in a cooker and fry the onions till light red in color.
2)Then
add the washed rice and salt to taste.
3)Take a
whistle and off the flame.
4)Once
the pressure releases open the lid immediately and spread it on a big plate to
cool.
5)You
can add spices and dry fruits if you want.
Method
for the gravy:
1)Grind the
ingredients from poppy seeds to cardamom.
2)In a
pan ,add ghee and fry the onions till little pinkish in color.
3)Then
add mint leaves and coriander leaves and saute for 3-4 minutes.
4)Add green chillies and saute for 3-4 minutes
5)Add the ground masala and fry for
sometime.
6)Next
add tomatoes,turmeric pd,chicken and salt to taste.
7)I add
very little water only if required because chicken releases water.
8)Take a
boil and simmer it and cook till done.
9)Lastly
add cashew and almond paste and take a small boil.
10)The
gravy should be thick and dry.
11)Once
it is cooked 3/4th cooked higher the flame.
1)Take a
deep bottomed borosil bowl.
2)First
layer yellow rice and then spread white rice.
3)Then
spread the gravy.
4)Repeat
the layers ,final layer should be yellow rice.
5)Lastly
spread saffron milk.
6)Garnish
deep fried onions.
7)Close
it with the cling film and micro for 7 minutes.