Chicken – 1 whole cut into medium pieces
Yoghurt – 2 cups
Lemon – 2 small ( extract juice)
Ginger-Garlic paste – 2 tbsps
Turmeric powder – 1/4 tsp
Red chili powder – 2 tsps
Coriander powder – 1 tbsp
Salt – 1 tbsp
Biyani masala – ( Same ingredients and measurements as in Lamb Shank Dhum Biryani )
Onions – 4 medium Finely sliced and deep fried in 1 cup of oil+ghee.(Keep little to top the layered biryani)
Green chilis – 4 cut diagonally
Fresh mint leaves – 1 cup finely chopped
Fresh Coriander leaves – 1 cup finely chopped
Wash the chicken in enough water,drain well and add all the ingredients metioned above and mix well and cover with a foil and keep in a refrigertor for 1-2 hours for marination.Keep chopped mint and coriander a little approx 2 tbsps to sprinkle on top while layering the biryani.
Rice – basmati or normal rice 8 cups wash n soak
Water – 16 cups
Cinnamom – 2 inch stick
Cloves – 6
Black pepper corns – 10
Bay leaves – 2
Salt – 1 tbsp
1.Cook the marinated chicken in a large wok along with all the marinade without lid for 4-5 mins and then cover cook for another 5 mins taking care not to burn the bottom of the vessel .
2.At the same time start boiling 16 cups of water in a large cooking vessel or electric rice cooker adding the whole ingredients and salt.
3 .Add the washed,soaked and drained rice to the boiling water and cover cook till just done and still wet.
4.You can Layer in a pressure cooker starting with rice- chicken-rice again chicken and rice always end with rice layer and sprinkle juice of 1 lemon and little oil+ghee on top and the saved fried onion and chopped mint and coriander also, cover and place the whistle and keep on low heat for 20-30 mins or cover tightly with foil and place in the preheated oven for30-40 mins on low gas mark.
5.Turn of heat and wait for 5-10 mins to open the lid.
Serve Hot With Raita and Salad.
By Kezia Mary.