I Love Kolkata :::Chicken Biryani

Chicken pieces marinated in a spice and curd mixture and cooked with basmati rice on slow fire.

Ingredients-

- 300 gms rice (basmati)

- 600 gm chicken pieces

- 2tbsp whole garam masala

- 1 cup sliced onions

- 2 tbsp chopped garlic

- 2 tbsp chopped ginger

- 3 tspn red chilli powder

- 1 tbsp coriander powder

- 2 tsp turmeric powder

- 2 bay leaves

- ¾ cup chopped tomato

- 1 tbsp chopped green coriander

- curd (yogurt), 1 cup

- ½ gm saffron

- 3 tsp garam masala powder

- ½ cup milk

- 50 gms butter

- ¾ cup golden fried sliced onions

- 1 tbsp ginger julienne's

- 3 tbsp oil

- 2 tbsp mint leaves

- salt to taste


Method:

1. Pick, wash and soak rice in water for 30 minutes.

2. Boil water, add ½ of the whole garam masala , bay leaf and salt; and boil rice till ¾th done. Drain rice and keep aside.

3. Mix salt, ½ of the red chilli powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp garam masala powder, ½ of the turmeric powder and curd / yogurt.

4. Mix well and put chicken pieces in this for an hour.

5. Heat oil in a thick bottomed pan. Add remaining whole garam masala .Let it crackle.

6. Add sliced onions and sauté until light golden brown.

7. Then add the remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chilli powder, 1 tsp. garam masala powder and chopped tomatoes. Cook for about 5 minutes.

8. Add marinated chicken and cook till it turns tender .

9. Dissolve saffron in warm milk and keep aside.

10. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining garam masala powder, ginger julienne's, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices.

11. Cover and seal with aluminum foil or roti dough. Cook in a preheated oven for 10-12 minutes.

12. Alternatively cook on an indirect slow flame for 10 to 12 minutes.