Serves : 4 people
Ingredients:
For the marinade
1 Kg chicken cut in 13 pieces
Small bunch of cilantro
¼ cup mint
2 tablespoon Chilli powder ( Depends on your taste buds)
4 table spoon ginger
and garlic paste
2 tsp ground fennel
2 table spoon Yoghurt
Salt as needed
For the Curry
1 large onion, diced
4 cloves of garlic, minced
2-inch chunk of ginger, minced
1 large bunch of cilantro
½ cup mint
1 cup thick coconut milk
2 cups water/broth
1 tablespoon ground fennel/saunf
2 tsp turmeric powder
2 tablespoon garam masala
6-7 whole cloves
2 sticks cinnamon
6-7 whole peppercorns
3 whole star anise
3 dry bay leaves
Salt as needed
For the rice
3 cups Basmati rice
2 Small onion sliced
3 whole cloves
2 cardamom pods, cracked
1 bay leaf
3 table spoon ghee
5 ½ cups of water
For garnish
Handful of cashews and raisins roasted in ghee
Method of Preparation
Grind together the marinade ingredients. Make slits on the chicken pieces , coat with the marinade and let rest
for a few hours or overnight.
To make the curry, saute the onions, garlic and ginger in
oil until translucent. Remove from heat and cool. Grind together the cooked
onions, cilantro and mint. In a deep bowl, roast the whole spices in ghee until
their aromas are released. Return the onion mixture to the pan and cook until
the oil starts seperating. Add the dry spices and salt, mix and saute for a few
minutes. Add the coconut milk and water and bring to a boil. Add the marinated
chicken pieces and cook on medium until the meat is fully cooked. Let the curry
cool until just warm.
Meanwhile, prepare the rice. Roast the whole spices in ghee
and the saute the onions in the same. When soft, add the Basmati rice and roast
for a few minutes. Add water and salt and cook the rice until half done( Or 8
Minutes depends on rice). Drain excess
water spread over a plate. Let it cool to warm. Do not touch the rice
when hot as they are most brittle then.
When ready to assemble, spread the rice in a deep dish, oven
proof pan. A little by little add the curry and gently tossed until it’s just
wet. The recipe makes a lot of curry than you need. For 3 cups of raw rice, you
will not need more a cup and a half of the curry. Arrange the chicken pieces
around the dish, cover with a bit rice, so they don’t dry out. Cover the dish
with foil and bake at 350 degrees for 20minutes.( If you don’t oven, keep the dishes in big pan cover with plate
on top with some burned coal /wood pieces
burned and make Simmer it for 20 minutes)have the Check in between to
see if the biryani is drying out. If so, add more curry and gently toss.
To serve, scoop out the rice into a platter, arrange the
drumsticks around and sprinkle roasted cashews raisins over. Biryani is
typically served with a simple raita made with diced onions in yoghurt .
Post by Easy Recipe.
