Chicken Biryani (Kachi)

Ingredients

1. Chicken – 2lbs
2. 2-3 Green chillies Chopped
3. Yogurt – 1 cup
4. Ginger Garlic Paste – 2 tsp
5. Black Cardamom – 2 pcs
6. Cinnamon – 2 pcs
7. Cumin powder – 1/2 tsp
8. Coriander powder – 1/2 tsp
9. Javeri Mace – 1 tsp
10. 1 cup fried onions (will take upto 2 onions to get that)
11. Oil – 2 tbsp
12. Green Cardamom and Cloves 2 nos each
13. Cumin seeds – 1/2 tsp
14. Rice – 1/2 kgs
15. Salt & Turmeric to taste.
16. Saffron Milk (Mix a pinch of saffron with little hot water). You can also add some kewra to it.

Method

• Grind the ingredients 2 to 9 in to a fine paste. Mix 3/4′th of the Fried Onions with the paste.
• Cut the chicken into  small pieces, or you can make cuts into big pieces of chicken and then
• Marinade the pieces with the paste made in the above step, and refrigerate it for 2-3 hours.
• Boil the rice with the Green cardamoms, Cloves and cumin seeds with salt till it is half-cooked.
• In a Deep Pan or vessel, put half of your marinated chicken along with your marinade, then top it up with half of the rice. Sprinkle some Saffron Milk over it.
• Do the above step until all the rice and chicken is used up.
• If you have a good Tight Lid to close the pan, its better. But you can also do it otherwise.
  • Knead some flour into smooth Dough.
  • Cover the Edges of the vessel & Lid using the Dough, so that no steam goes off the vessel.
• Cook on High heat for 10 mins, and then about 20-25 mins on Low heat/flame.
• By this time, your dough will start to crack and peel off. That’s when you get to know your Biryani is cooked.
• Garnish the Biryani with Nuts, Raisins and Fried onions.
• Some people like to have it garnished with Boiled eggs too.