Chicken - 1/2 kg
Yogurt - 2 tbsp.
Turmeric - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Ginger Garlic paste - 1 tsp
Salt
Lemon juice
For the Gravy:
Oil / Ghee - 1 tbsp.
Cumin seeds - 1/2 tsp
Cloves - 4
Cinnamon - 1
Cardamom - 1
Star Anise - 1
Bay Leaf - 1
Mint & Cilantro - 1 cup
Onion - 3, sliced thin
Green Chilli - 2, slit
Ginger garlic paste - 1 tsp
Tomato - 1, diced
Mint - 1/2 cup
Cilantro - 1/2 cup
Yogurt - 1 tbsp.
Turmeric - 1/4 tsp
Chilli powder - 1/2 tsp
Garam masala powder- 1/2 tsp
Coconut Milk - 1 cup
Lemon juice - few drops
Salt to taste
For Biriyani:
Oil -2 tsp
Ghee - 2 tsp
Onion - 1 sliced thin
Cumin seeds - 1/2 tsp
Peppercorns - 1/2 tsp
Basmati rice - 2 cup, washed and soaked in Water for 1 hour; drain the Water and keep aside
Turmeric - 1/4 tsp
Garam masala powder - 1/2 tsp
Salt - 1/2 tsp
Mint - 1/2 cup
Cilantro - 1/2 cup
In a large bowl add the Chicken along with Yogurt, Turmeric , Chilli powder, Coriander powder, Ginger Garlic paste, Salt and Lemon juice. Coat the chicken completely with the marinade and let sit in the refrigerator for 1 hour.
Heat Oil in a large pan. Temper Cumin seeds, Cinnamon, Cloves Cardamom, Peppercorn, Star Anise and Bay leaf. Add the Onions and Green Chilli; sauté until translucent. Add Ginger Garlic paste and cook until the raw smell goes away. Add the Tomatoes and cook closed until soft. Add the Mint and Cilantro leaves; give a quick stir. Stir in Yogurt. Season the gravy with Turmeric, Chilli powder, Garam masala and required Salt. Add the marinated Chicken along with Coconut milk and combine well. Cook closed for 15 mins or until the Chicken is done. Turn of heat and squeeze in some Lemon juice.
Heat Oil and Ghee in a large stock pot. Add the sliced Onions and sauté until golden. Remove from Oil and transfer to a tissue lined plate. To the remaining Oil add Cumin seeds, Peppercorn. Stir well and stir in the soaked and drained Rice. When Oil coats all kernels of the Rice add 4 cups Water and bring to a rolling boil. Cook until the Rice is 3/4th done. Add a few strands of Saffron on different spots of the almost done Rice. Turn off flame. Drain the water and keep the Basmati rice aside.
In a wide bottomed thick pan, add little Chicken masala and spread well. Add half of the cooked Basmati rice and spread on top of the Chicken masala. Sprinkle some Fried onions on top along with Mint and Cilantro. Add the remaining Chicken masala and spread. Layer it with remaining Basmati rice and spread well. Sprinkle some more fried Onions, Mint and Cilantro. Now line the top of Biriyani with a wet cloth and Aluminum foil. Close the pan with lid and transfer to a preheated broiler oven for 30 minutes.
After 30 minutes remove Biriyani from oven and fluff the Biriyani gently.
Serve hot with Raita.
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