Chicken Briyani

Ingredients


For the Rice

  • 4 cups basmati rice (soaked for 30 minutes)
  • 1 tsp salt
  • 3 cloves
  • 2 cardamom pods
  • Mace
  • 1 cinnamon stick
  • For the Meat Marinade:
  • 1kg chicken pieces
  • 2 cup plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 green chilli
  • 1 cinnamon stick
  • 1 tsp turmeric powder
  • 1 tbsp garam masala
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • 2 cardamom pods
  • 1 tsp Kashmiri chili powder (adjust to taste)
  • 1 cup coriander & mint
  • Juice of a lemon
  • ¼ cup fried onion
  • Salt to taste
  • ¼ cup chopped coriander & mint leaves
  • 2 cup fried onions (for garnish)
  • Saffron strands soaked in ¼ cup warm milk (optional)
  • 6-8 potatoes

Method

      • Marinate chicken pieces with, turmeric, garam Masala, kashmiri Chilli Powder, cumin seeds, cardamom pods, cinnamon sticks, fresh Chilli, ginger-garlic paste, juice of 1 lemon, coriander and Mint, combine in a large bag with yoghurt, salt and fried onions.
      • Let the chicken absorb these rich flavors for 3 hours or overnight.
      • To prepare the basmati rice. Soak for 30 minutes
      • Bring to a boil a pot of water and add your spice
      • Add in your rice and partially cook.
      • Bring another pot of water to a boil, add salt and partially cook your potatoes.
      • In a small bowl heat some milk and add your saffron.
      • In a pan on a medium heat, add the marinated chicken, allowing it to cook until tender and infused with the aromatic spices.
      • Layering is key.
      • Alternate between the chicken mixture, potatoes and the partially cooked rice. Each layer is sprinkled with fried onions, fresh coriander, and mint leaves.
      • Finishing by drizzling over the Saffron infused milk.
      • Seal the pot and let it cook on low heat, allowing the steam to meld the flavors together.
      • In a heated pan, sauté thinly sliced onions until golden brown.