Chicken Biryani

My weekend starts today...I'm off to LA for a few days. Can't explain how excited I am, this is a much awaited trip. Will be back on Tuesday, so I'm gonna be on  a break from blogging until then. Though I would be carrying my laptop, I'm not sure I'd be able to check regularly. So wishing all of you'll a happy weekend in advance. 

As a parting shot, thought I'd serve some chicken biryani, a dish I wouldn't mind having for breakfast:)....

Chicken Biryani

Ingredients:

500gms chicken, (preferably leg pieces)

1/4cup yogurt

2tbs ginger garlic paste

1tbs lemon juice

1/2tsp turmeric powder

salt to taste

1 tsp ghee/ oil

1 cup basmati rice

10 peppercorns

1 cinnamon stick

5 cloves

4 cardamoms

1 star anise

2 bay leaves

2 cups water

1tbs oil

1 medium onion, finely chopped

3-4 green chillies, finely chopped

1/3 cup coriander leaves, finely chopped

1/4 cup mint leaves, finely chopped

1 tsp red chilli powder

1 tbs coriander powder

1 tsp garam masala powder

salt to taste

Method:

Wash the chicken well. Make a marinade by mixing yogurt, ginger garlic paste, lemon juice, turmeric powder and some salt. Mix in the chicken, cover and marinate for a couple of hours.

Wash and drain the rice. Heat 1 tsp ghee in a pan and add peppercorns, cloves, cinnamon, star anise, cardamoms and bay leaves and fry for a few seconds. 

Add the rice and fry  for about a minute till glossy and all the water has evaporated. Soak the rice along with the spices in 2 cups water for 30mins.

In the meantime, heat 1tbs oil in a pan and fry the onions and green chillies on medium heat till brown. Add the coriander leaves, mint leaves, red chilli powder, coriander powder and garam masala. Fry for 1min.

Add the chicken with the marinade. Mix well and cook on medium heat till the chicken is almost done and there is no gravy left. The dish must be almost dry.

Add the rice and water and salt to taste. Mix well and bring to a boil. Cover and cook on low heat for 15mins. 

Turn off the heat and keep aside covered for another 15mins (do not uncover the pan in between cooking or when resting).

Fluff up the rice and serve hot with a raita of your choice.

P.S. Please do not forget to send in your entries for the cashew and chocolate event. Eagerly looking forward to your contribution. See you guys next week.