CHICKEN BIRYANY
Portion: 4-6 Course: Main Cusine:Indian
Ingredients:
1 kg basmati rice
1 kg chicken
3-4 onions, chopped into long slices
8 green chilies, sliced long
1 cup coconut, grated
A pinch of saffron
2 cups ghee (butter) or oil
Salt to taste
1 tsp chili powder
1 bunch cilantro, mint leaves
6 each cloves, cardamoms, cinnamon
2 tbsp coriander and khus khus seeds
4 garlic flakes, sliced long
1 cm ginger piece
2 bay leaves
Few cashew nuts
Method:
1-Wash the rice, drain off all the water and keep aside.
2-Mix coconut, coriander and khus khus seeds, 2 cloves, 2 cinnamon, 2 cardamoms, 2 onions and blend them to a fine paste.
3-Heat ghee in a pan, fry the remaining spices, chopped onions, green chilies and garlic for a few minutes.
4-Cut the chicken into desired pieces and add to this mixture with coriander and mint leaves.
5-Also add salt, chili powder, turmeric, ginger-garlic paste and cook the chicken by covering the pan. Add water if required.
6-Now add ground paste to the pieces and cook until it is done.
7-Boil water in another pan, add washed rice to the water with saffron and cook until it is tender. Remove from heat and drain off all the water.
8-In a separate wide pan, place the rice at the bottom as a layer and above this, place the chicken pieces as another layer. Repeat this process until the rice and chicken ends.
9-Sprinkle the lemon juice on top and allow it to cook on low heat for about 10 minutes.
