CHICKEN BIRYANI

A rich and flavorful layered Indian dish. Everyone loves Biryani. This biryani recipe is the simplest one, I have tried this several times and trust me, this turned out to be the best.

Ingredients:

1. Basmati rice - 1 cup
2. Chicken - 300 gram (thighs & leg pieces)
3. Curd - 1 cup
4. Ghee - 2 tsp
5. Onion - 2
6. Ginger garlic paste - 1 tsp
7. Refined oil
8. Salt to taste
9. Garam masala powder - 1 tsp
10. Turmeric powder - - 1 tsp
11. Red chilli powder - 1 tsp
12. Milk - 1/2 cup
13. Saffron - 1 dash
14. Bay leaf - 2
15. Cardamom - 2-3 
16. Green chillies - 2-3
17. Cumin seeds - 1 tsp
18. Rose water - 1 tsp
19. Mint and coriander leaves - 2 tsp each
20. Clove - 2

Process:

1. First step is to marinate the chicken, biryani gets a lot of its flavor from the marinade. I am using curd as a tenderiser and fried onions (birista), chilli powder, turmeric powder, garam masala powder, ginger garlic paste and salt to flavor the chicken. Add all these to marinate and keep aside for at least two - three hours. 
2. Soak the saffron in milk and keep aside to use later.
3. Boil the basmati rice for 5 minutes in boiling water with salt & cardamom. You can use two drops of rose water also (optional) - I have used rose water in the final stage of cooking.
4. Fried onions are the key ingredients to any biryani. Cut onions into slices and then fry them on medium flame in oil. Make sure they are deep golden brown without getting burnt.
5. Once your rice and fried onions are ready and chicken is marinated, In a heavy-bottomed cooking pot / pan (its very important to use a heavy bottomed pot when you cook chicken biryani or any other biryani, else the chicken pieces can be scorched or burnt) add ghee, bay leaf, cumin seeds, cardamom, clove and cook the marinated chicken partially (at least for 15 mins). Add a layer of fried onion, mint and coriander and pre boiled rice once you cook the chicken for 15 mins.
6. Finally too with socked saffron and ghee and sprinkle some more coriander and mint leaves.Sprinkle the rose water and cover the pot with an aluminium foil or simple lid. It will take approximately 35-40 minutes to get the biryani ready. Please note, the flame is not high, it should be cooked on low flame.
7. After 25-30 min, you can check once if this is done, you can check with a fork if the chicken is done and rice is fully cooked.

Chicken Biryani is ready to serve, you can add raita along with biryani. 

Do try and share your experience.

Note : If you want the chicken  to be juicier in your biryani, do not use boneless chicken.