Ingredients :
2. Onion - 3 Large [chopped length wise]
3. Tomato - 1 [Finely chopped]
4. Green Chillies - 2 nos [as per your spicy taste]
5. Yoghurt/Curd - 5-7 tbsp
6. Mint Leaves/Pudhina
7. Coriander Leaves
8. Cinnamon 1"
9. Cardamom - 2
10. Bay Leaves - 2
11. Cumin Seeds - 1/2 tbsp
12. Ghee - 5 tbsp
13. Freshly chopped Ginger - 1 tbsp [Optional when Ginger Garlic paste is Used]
14. Freshly chopped Garlic - 1 tbsp [Optional when Ginger Garlic paste is Used]
15. Chilli Powder - 3-4 tbsp [as per your taste]
16. Turmeric Powder - 1 tbsp
17. Garam Masala - 1/2 tbsp
17. Salt - to taste
18. Lemon Juice - 2 tbsp [Optional]
19. Ajinomoto - 1/2 tbsp [Optional]
20. Food Coloring - 1 tbsp [Optional] - can be Kesari powder or Saffron soaked in milk
*. Wash the Chicken thoroughly in fresh water & drain the water completely.
*. Add Chilli Powder, Turmeric Powder, Garam Masala, Lemon Juice, Salt, Yoghurt/Curd.*. Mix this mixture well, so that all of the Chicken is coated with the Marinade.
*. Keep it aside, at least for about 45 mins - 1hr.
Hint : Its always best to start the Briyani preparation with the Marination, so that by the time you prepare all other stuffs, Chicken will be well marinated. Chicken marinated over night surely adds a lot of taste, as the chicken is spiced up for more time.
Method :
Chicken Mixture Preparation:
*. Add 3 tbsp of Ghee on to the hot pan.
*. Once the Ghee dissolves in the heat, add all of the chopped Onions, 2 pinch of Salt and saute it in a medium flame, until they become translucent & soft. Remember to keep stirring the Onions, as they tend to get burnt/fried during this process.
*. Remove the sauteed Onions and keep them aside.
*. Add the remaining Ghee [2 tbsp] onto the pan.
*. Add Chopped Ginger, Garlic, Cinnamon, Cardamom, Bay Leaves, Cumin seeds and fry it for a minute in a medium flame. If done in high flame, they get splattered out of the pan.
*. After a minute, add the marinated Chicken on the pan and fry it for 2 mins.
*. Add 2/3 of the sauteed Onion [1/3 of the Onion remains for Garnishing at the end of the process]
*. Add chopped tomato, green chillies [split the chillies into 2 halves. when cut into pieces, they tend to ooze out more spicy taste]. Mix this mixture well so that they all become evenly mixed.
*. Add Coriander leaves, Mint leaves and cook it for about 10-15 mins, until the Chicken gets 90% cooked.
*. Keep this Chicken mixture aside, as we prepare the Rice for Briyani.
Boiling the Rice:
*. Take 3 cups of Basmati Rice, wash & rinse with warm water and then soak it for about 15-20mins.
*. Take enough amount of water to cook the rice & bring it to boil. Once the water is ready, add the rice to the boiling water and cook the rice until it is 75-80% cooked.
*. Once cooked, drain the water and keep the rice aside.
Now the Chicken Mixture & Cooked Rice is ready to make a Briyani.
Chicken Briyani:
*. Take a hard bottomed vessel. Add 1/2 tbsp of Ghee or oil to the vessel and spread it over to make a layer.
*. Add the first thin layer of Rice, spread it over to make a layer.
*. Add the first layer of Chicken, spread it over to cover the rice at the bottom.
*. Repeat this process until you make layers of Rice & chicken alternatively.
*. There is specific amount of rice & chicken to be used to make these layers. It is upto your choice. But ensure that the bottom & top layer is always Rice.
*. Usually it is good to make 2-3 layers of Chicken.
*. Once the layering is completed, sprinkle the Food coloring [dilute if using Kesari Powder] onto the top layer of the Rice. Food coloring gives a unique look to the Briyani. Try this recipe with & without the Food coloring and you will know the difference.
*. Cover this vessel and cook it for 5-7 mins in a very low flame.
*. At the end, mix these layers carefully so that the plain Rice is mixed onto the Chicken mixture and also ensuring that you don't break the basmati rice.
*. Garnish the Briyani with the remaining Sauteed Onion, coriander leaves and serve it hot.
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