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Active ingredients for the Chicken Pulao Biryani:

– Chicken, large pieces with bones -1 Kg
– Basmati Rice- 4 United States cups (750 gms).

Tempering:.
– Green cardamom- 10 nos.
– Cloves-10.
– Shahjeera -1 tsp.
– Black cardamom-2.
– Black peppercorns-1/ 2 tsp.
– Bay leaf-3 (halved).
– Cinnamon-3 pieces.

Spice powders:.
– Coriander powder- 2 tsp.
– Garam Masala powder- 3/4 tsp.

Pastes:.
– Ginger Garlic paste-4.5 tsp.
– Green chillies crushed – 2 tsp (4 green chillies, crushed ).

Veggies:.
– Onions, sliced -4 medium (300 gms).
– Tomatoes, sliced -2 small (120 gms).
– Green Chillies slit- 7-8 nos.
– Coriander leaves sliced- 1 United States cup (30 gms).
– Mint leaves- 1/2 cup.

Other Components:.
– Blended curd/plain yogurt- 200 ml.
– Groundnut oil- 1/2 cup.
– Ghee-2 tsp.
– Saffron, soaked in warm milk- 1/4 cup.
– Salt -2 tsp in chicken + 2 tsp in water for rice.

Preparation:.

– Soak a pinch of saffron in 1/4 cup of warm milk. Reserve for an hour for the colour and flavour to launch.
– Slice the onions and the tomatoes. (Slice the tomatoes a little thick).
– Slit the green chillies, select the mint leaves and fine slice the coriander leaves.
– Blend the curd/plain yogurt till smooth and reserved.
– Soak the basmati rice for 30 minutes. You can soak it just before you start frying the onions.

Process:.

– Heat groundnut oil in a pan/cooking pot and then include the sliced up onions.
– Fry it on medium heat for around 10-12 mins till golden brown. Secure 4 tablespoon of fried onions to be used later on as birista garnish.
– Keep in mind to switch off heat at this moment to prevent it from further browning and after that include the whole spices to the balance fried onions.
– Turn on heat, provide a stir for 30 secs. Include the chicken pieces.
– Sear on high heat for 1-2 minutes and then lower it to medium heat.
– Then include the ginger garlic paste, and crushed green chillies. Mix and scorch on medium heat for around 2 mins till the masala is cooked.
– Now include the coriander powder, 2 tsp salt and garam masala powder and mix and fry on medium heat for another 3-4 mins till browned.
– Now add the sliced up tomatoes, 3-4 slit green chillies, whisked curd/ yogurt, 2 tablespoon sliced coriander leaves and 2 tablespoon mint leaves and provide a mix on low heat for 2 mins.
– Continue to prepare on medium heat for another 3-4 mins till it coats the chicken, there is really little water left and oil separates.
– Now add 1 litre water (for 4 cups rice) and permit it to come to boil.
– Likewise include 2 tsp salt, balance green chillies, chopped coriander and mint leaves.
– Once the water has actually pertained to a boil add the rice, mix and cook on medium heat for 5 mins.
– Now give a mix and include ghee, fried onions and saffron.
– Seal the pan with foil and close with a cover. Now prepare on DUM on low heat for around 18-10 minutes.
– Switch off heat and for minimum 30 mins.
– Serve hot with a side of salads and raita.

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