Many versions of biriyani is available with regional wise variations. In our country biriyani is the most common dish served in marriages and other functions. Chicken biriyani definitely is on the cards wherever you go in India.I have prepared this version of Chicken biriyani umpteen times (surely more than atleast 100 times) and was relished by many.
The speciality of biriyani is its rich aroma and taste. The aroma is so good that it makes you drool over it(not exaggerating and not because of the love for biriyani ) .It is adequately spicy, delicious and flavourful. Do try out this recipe
Chicken-1 kg(cut into pieces with bone)
Jeerakasala rice/Bangladeshi biriyani rice/Jeera rice(small grained rice) – ¾ kg
Onion-5 big sized(sliced)
Garlic – 1 full
Ginger -1 inch two big pieces
Green chillies-7-8 no.s
Coriander powder-1 tsp
Turmeric powder-2 tsp
Cinnamon – 2-3 small pieces
Star anise-1 full
Coriander leaves/Cilantro sprigs- 1 bunch
Mint leaves- 1 bunch
Oil- To deep fry sliced onions
Salt- as per taste
Cashewnuts,raisins- A handful of it
Method of preparation
Wash rice and reserve.
In a pressure cooker, heat 50 g of ghee. Sauté rice after adding 2 cardamom pods, a small piece of cinnamon, star anise and 3 cloves. Then add double the quantity of water than rice , add enough salt and cook for 3 whistles. Reserve the cooked rice.
Marinate chicken pieces using a paste of 1 tsp turmeric powder and salt .Grind ginger,garlic,remaining cardamom, star anise, cloves and green chillies to paste.
In a saucepan heat 4-5 tbsp oil and add sliced onions(after reserving half a cup of sliced onions).Saute sliced onions till translucent. Add in prepared paste and stirring continuously.
Now add chopped tomatoes and continue stirring.Now add chicken pieces,coriander powder, turmeric powder,half of coriander leaves and half of mint leaves, salt and little water.
Close the lid and cook till chicken is tender.Make sure that the masala is not dry(should be a kind of thick gravy)Meanwhile deep fry reserved sliced onions,cashewnuts and raisins and keep aside.
Now in thick-bottomed pot(large enough to hold cooked rice as well as the cooked masala)add half of the cooked chicken masala, over it add half of cooked rice spread some fried onions,cashews,raisins, some chopped cilantro/coriander leaves and mint leaves.Also pour ghee over it.
Again add remaining chicken masala, over it add remaining cooked rice and finally add all the fried onions,cashews, raisins and the ghee left .Now place the saucepan with lid closed and simmer for 5 minutes.
The delicious Chicken biriyani is ready to be served.