Chicken pieces marinated to excellence and cooked with aromatic spices and flavourful rice to make this scrumptious popular dish of biryani.

HANDI BIRYANI

Components

750 grams chicken, cut into 2 inch pieces on the bone
Salt to taste
1/2 tsp turmeric powder
2 tsps ginger-garlic-green chilli paste
1 tsp red chilli powder
1/2 cup yogurt
1/2 cup fried onions + for spraying + for garnish
2 tbsps dried increased petals
2 tbsps sliced fresh coriander leaves + for spraying + for garnish
1 inch ginger, cut into thin strips + for scattering
A big pinch of saffron, soaked in 1 tbsp warm milk + for drizzling
4 tablespoons ghee + for drizzling
3 medium potatoes, cut into half
1 inch cinnamon stick
3-4 green cardamoms
3-4 cloves
81-0 black peppercorns
1 tsp caraway seeds (shahi jeera).
2 medium onions, very finely sliced.
2 medium tomatoes, sliced.
2-3 green chillies, slit.
1 tablespoon chicken masala.
1 tbsp chopped fresh mint leaves.
Fresh mint leaves for spraying.
2-3 green chillies, slit and deseeded.
Ready-made refined flour dough for sealing.
Fresh mint sprigs for garnish.
Green salad to serve.
Roasted papads to serve.
Boondi raita to serve.
Rice.
1 1/2 cups Basmati rice, cleaned, soaked for 20 minutes, and drained.
3-4 cloves.
1 black cardamom.
3-4 green cardamoms.
8-10 black peppercorns.
1 bay leaf.
Salt to taste.

Method.

1. Marinate the chicken with salt, turmeric powder, ginger-garlic-green chilli paste, red chilli powder and yogurt for 15-20 minutes.
2. Include fried onions, dried increased petals, coriander leaves, ginger, and soaked saffron into the chicken mixture and blend well. Set aside for 15-20 minutes more.
3. Heat ghee in a handi. Add the potatoes and sauté till golden brown. Drain pipes.
4. Heat the ghee remaining in the handi, include cinnamon stick, green cardamoms, cloves, black peppercorns, and caraway seeds and cook till aromatic.
5. Add onions and blend well. Prepare till clear.
6. Stir in the tomatoes, salt, and green chillies and cook till the tomatoes turn soft and pulpy.
7. Include the marinated chicken and sauté on high heat for 3-4 minutes.
8. Add chicken masala, coriander leaves, mint leaves, and fried onions and blend well. Add potatoes and sauté for 1-2 minutes. Lower the heat to medium, include 1/2 cup water, mix, cover the handi and continue to prepare for 10-12 minutes.
9. Meanwhile, Heat adequate water in a non-stick deep pan, include cloves, black cardamom, green cardamoms, black peppercorns, bay leaf, and generous quantity of salt. Mix and bring the mixture to a boil. Include the rice, mix and cook for 8-10 minutes or till the rice is 3/4 done. Drain pipes the rice and spread it over the chicken mix.
10. Drizzle soaked saffron, spray fried onions, mint leaves, green chillies, ginger strips, and drizzle ghee. Sprinkle coriander leaves.
11. Apply the dough over the edges of the handi, position the cover over it and press it to seal properly. Cook on high heat for 8-10 minutes. Minimize the heat to low, put a tawa listed below the handi and continue to prepare for 10-15 minutes.
12. Change the heat off, and enable to rest for 10 minutes.
13. Open the cover of the handi. Transfer the biryani into a serving plate. Garnish with fried onions, coriander leaves, and mint sprigs. Serve hot with green salad, roasted papads. And boondi raita.

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