Chicken Biryani

  1. To cook the rice: boil 6-7 cups water with bay, salt and oil. Add the rice and cook until almost tender. Strain and spread the drained rice on a wide tray. Run a fork through the rice to let the steam escape.
  2. To cook the chicken: heat oil in a heavy bottomed pan. Add chopped onions. Stir fry till brown. Add 1 1/2 TB ginger-garlic paste. Stir for 30 seconds. Add chopped tomatoes. Cook till dry. Add curd. Stir for a minute. Add salt, chilli powder and chicken. Bhuno for 30 minutes. Add 1 cup water and cook till chicken turns tender. If there is any extra curry, dry it on fire. Keep on fire till you get a thick masala gravy. Remove from fire. Keep aside.
  3. Grind all the ingredients after kewra essence/ starting cumin seeds ('flavouring masala') by adding 1/4 cup water to a paste. Add 1/2 cup water to the paste and strain it. Keep liquid masala aside.
  4. For assembling the biryani: take a large heavy bottomed pan, sprinkle some curry of the chicken at the bottom. Spread 1/3 of the rice. Place 1/2 the chicken pieces on it and wet the rice with 2 TB of masala gravy of the chicken, Sprinkle 1/3 of the fried onion and mint leaves on it. Sprinkle 2-3 TB liquid flavouring masala.
  5. repeat by adding rice, then chicken, sprinkle 2-3 TB curry, followed by mint leaves, fried onions and flavouring masala, 2-3 drops of kewra and colour.
  6. Heat 3 TB ghee in a pan. Splutter 1/2 tsp black cumin and pour on the biryani.
  7. Cover pan with a tight fitting lid and seal the lid with dough (or tin foil). Place pan on the fire with a tawa underneath to reduce the heat ti minimum for 1/2 hour before serving.
  • Katt 24 Sep, 2011

    Bhuno means fry over medium to high heat and ahead of time

  • Katt 27 Oct, 2011

    We didn't have saffron or orange colouring so used red colouring. I think this added an awesome colour effect to the dish.

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