Chicken Biryani

The origin of biryani is unsure. In North Asian nation, it's historically related to the Mughlai culinary art of Delhi and also the Awadhi culinary art of Lucknow; in South Asian nation, it's historically related to the Hyderabadi culinary art.The word "biryani" springs from Persian language. One theory is that it originates from "birinj", the Persian word for rice. Another theory is that it derives from "biryan" or "beriyan" (to fry or roast).

Chicken Biryani

Ingredients:-----

Ø  Chicken with bones – a pair of lbs, cut

Ø  Basmati Rice – a pair of cups

Ø  Water – eight cups

Ø  Yogurt (Curd) – one.5 cups

Ø  Potatoes – one, giant (cubed) – elective

Ø  Oil – three tbsp

Ø  Clarified Butter (Ghee) – a pair of tbsp

Ø  Garlic – a pair of tsps (minced)

Ø  Ginger – a pair of tsps (minced)

Ø  Green Chili – to style

Ø  Cinnamon Stick – 2″pc

Ø  Bay Leaves – a pair of

Ø  Black Cardamom – one

Ø  Mace – three pcs

Ø  Green Cardamoms – four

Ø  Cloves – 4

Ø  Whole Peppercorns – to style

Ø  Golden Raisins – one tbsp

Ø  Cashews – one tbsp (heaped)

Ø  Salt – to style

Ø  Black Cumin – one tsp

Ø  Cumin Powder – one tsp

Ø  Coriander Powder – one tsp

Ø  Turmeric Powder – 1/4 tsp

Ø  Red flavoring – to style

Ø  Saffron (Kesar) – 1/4 tsp

Ø  Mint Leaves – a pair of handfuls (chopped)

Ø  Cilantro – 1/4 cup (chopped)

Ø  Fried Onions – one cup (divided)

     How to cook :--

1. Wash and soak the Rice for a minimum 1/2 hour.

2. In a pan, bring eight cups of water to boil.

3. Once boiling, add inexperienced Cardamoms (2), Bay Leaves (1), Salt and Oil (1tsp).

4. Add within the washed Rice to boiling water.

5. Once the Water starts boiling once more, time and cook for five minutes (the Rice has to be 3/4 approach done).

6. Drain the water from the Rice and keep aside.

7. in an exceedingly separate bowl, combine Saffron and Water (1tbsp), keep aside and permit it to soak.

8. Heat a pan on medium heat, add within the Oil and also the butter.

9. Once hot, add within the Cashews and Golden Raisins, fry for a handful of minutes until the cashews get a lightweight golden color.

10.Remove from the Pan. ensure you drain all the Oil. Keep aside.

11.Add within the balance of whole spices – Cinnamon Stick, Mace, Bay Leaf, Black & inexperienced Cardamom, Peppercorns & Cloves.

12.Fry for beneath a second.

13.Add in Black Cumin (use regular Cumin if Black isn't available).

14.Allow them to sizzle.

15.Add in Ginger & Garlic, fry for one more minute. Keep stirring.

16.Add within the washed, cleansed items of Chicken. Mix well.

17.Once the Chicken appearance sealed, add within the following whereas stirring perpetually – dairy product, cooked Onion (1/2 cup), Cilantro (save some for garnish), Mint, inexperienced Chili, Potatoes and also the dry spices – Coriander, Cumin, Turmeric, Red Chili & Salt.

18.Mix o.k.. cowl and cook for regarding 10-15 minutes (the chicken ought to be 3/4 of the approach done).

19.Pre-heat kitchen appliance to 250 degrees Gabriel Daniel Fahrenheit (aprox 121 degrees C).

20.Coat associate degree oven-proof dish with a bit oil.

21.Start by layering the Chicken at all-time low of the dish together with a number of items of Potatoes (saving the gravy for high layer).

22.Fluff up the Rice and add a layer of it on high of the Chicken with 1/2 the Rice.

23.Layer the balance of the potatoes and every one the gravy on the rice layer.

24.Next unfold the balance of the Rice.

25.Layer the Cashews, Raisins, cooked Onions, Cilantro and Saffron.

26.Drizzle a bit little bit of Oil.

27.Cover with associate degree air-tight lid or a foil and bake for one hour or until the potatoes ar toasted.

28.Once out of the kitchen appliance, take a ladle and blend it gently however well.

29.Allow it to sit down for five minutes and serve with ‘Cilantro & Mint Raita’

30.Serves 8.