Ingredients Needed:

For the Chicken Marinade

Chicken – 1 kg
Thick curds – 3/4 cups
Ginger Garlic paste – 1 tsp
Red chili powder – 1 tsp
Salt – 1/2 tsp
Turmeric powder a pinch

To be roasted and ground

Poppy Seeds -1  tbsp
Cloves – 4
Cinnamon – 2″
Cardamon – 3 -4

For the Gravy

Green Chilies – 4 – 5 nos
Mint leaves – 1/2 cup tightly packed
Coriander leaves – 1/2 tightly packed
Oil – 2 tbsp + Ghee – 1 tsp

Onions – 2 big to be browned.

For the Rice

Basmati rice – 2 cups
Salt to taste
Water – 3 cups

How to make the Chicken Biryani

Wash and cut the chicken into small pieces. Marinate in the curds, red chili, salt, ginger garlic paste. Keep it aside for at least two hours.

Wash and soak the rice for 20 mins. In the rice cooker, place the plate and add the drained rice, water and salt. Press the cooker to cooking Mode. This should be done when the chicken is almost half done.

Chop the onions as julienne and deep fry to get roasted onions. Keep it aside.

Heat a kadai with oil and ghee mixture. Add the green chilies and saute well. Add half of the mint leaves, coriander leaves and saute well.

Next add the chicken with the marinade and cook till the masala is well absorbed and almost dry. Add the ground spice masala. Mix well.

Add half of the fried onions to the chicken, along with the remaining mint leaves and coriander leaves.

Once the chicken is dry, add to the cooking rice. Mix well add the remaining fried onions (save a little for final garnish). Close the lid again. The rice cooker changes to keep warm automatically when it is cooked.

Since the cooker continues to remain in Keep warm, the biryani till get dum cooked.

Notes:

Even if you are using regular rice, it’s good if you add 1/2 less water than advised. The moisture from chicken will take care.

This goes for the April Week 2, Cooking from Cookbook Challenge  Group