Chicken Biryani

Serve with raita.

Ingredients:

Basmati rice - 1 cup (1 1/2 cups rice cooker cups)

Chicken - 4 big pieces (use leg and breast pieces cut to medium size)
Salt to taste
Lime - 1

Yogurt - 1/2 cup
Garlic - 3 cloves
Ginger - 1/2 inch piece
Green chili - 1
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp


Oil - 2 tbsp
Bay leaf - 1
Garam masala:-
Cardamom - 2
Cinnamon - 1/2 inch stick
Cloves - 2
Pepper - 1/2 tsp


Saffron - 7 to 8 strands soaked in 1 cup of warm milk
Mint leaves - 1 bunch
Cardamom - 3 to 4, powdered
Onion - 1, sliced and shallow fried in oil till almost golden
Ghee - 2 tbsp



Method:

Marinate chicken:-

• Wash the chicken pieces and 2-3 slits on each piece.
• Apply salt and lime juice and keep aside for 5 minutes.
• Blend the yogurt, turmeric, cumin powder, coriander powder, garlic, ginger and green chili to make a paste.
• Apply this paste to the chicken pieces and set aside for 30 minutes or more.

Rice:-

• Soak rice in water.
• Boil about 5 cups of water and add the soaked rice. Add salt.
• Cook the rice till almost done.
• Drain and allow the rice to cool. Spread on a sheet/tray to prevent further cooking.

Chicken:-

• Heat oil in a pan.
• Add bay leaf and the marinated chicken.
• Stir till the chicken starts to brown.
• Add a little water if required and cook covered till done.
• Allow the gravy to thicken (very thick consistency) and check the salt.

Biryani Layers:-

• In a microwaveable dish, spread half of the cooked rice.
• Pour half of the saffron milk all over.
• Spread half of the fried onion slices.
• Sprinkle half of the cardamom powder.
• Spread all the cooked chicken.
• Add the remaining rice and cover the chicken completely.
• Pour the remaining saffron milk over and sprinkle cardamom powder.
• Sprinkle a pinch of salt and spread the remaining fried onion slices.
• Melt the ghee and pour all over the rice.
• Cover with a microwave safe lid and microwave for 3 to 4 minutes till the rice is done.
• Remove the lid and microwave for 2 more minutes to allow all the milk and the extra moisture to dry.
• Garnish with mint leaves. Mix well and serve hot.