Chicken Biryani is that recipe of delight which, when cooked perfectly can turn into a dish par excellence. Loved by all food lovers across the world, it is one of the representative dishes of India that reminds of the culinary heritage of the regal era.

Ingredients

Chicken – 750 gms, chopped to bite sized pieces Onions – 3, finely sliced Cashewnut Paste – 1 tblsp Tomatoes – 3 to 4, pureed Basmati Rice – 2 to 3 cups, soaked for 10 minutes Ghee – 1 tblsp Ginger Garlic Paste – 2 tsp Poppy Seeds – 1 tblsp, coarsely powdered Salt as per taste Saffron Strands – 1/4 tsp, soaked in 2 tblsp milk Oil – 2 to 3 tblsp Fried Onions – 1 cup, to garnish. For the marinade: Curd – 2 cups, beaten Coriander Leaves – 1 tblsp, chopped Red Chilli Powder – 2 tsp Garam Masala Powder – 2 tsp Turmeric Powder – 1/2 tsp Salt – 1 1/2 tsp

Method

Mix all the marinade ingredients and rub all over the chicken pieces.

–              Keep aside for 10 to 20 minutes. – Heat oil in a pan over medium flame.

–              Add the ginger garlic paste and onions.

–              Saute well for 3 to 4 minutes or until onions turn light golden brown. – Add the cashewnut paste, tomato puree and poppy seeds. – Stir well and simmer for a minute or two. Add the marinated chicken pieces and cover the pan with a lid.

–              Reduce flame to low and cook till the chicken is tender.

–              Drain the rice and rinse well. – Pressure cook till 3/4ths done and remove. Place a large, deep pan over low flame.

–              Spread a layer of rice at the bottom followed by a layer of the chicken. Repeat until all the rice and chicken have been used up, finishing up with a layer of rice on top.     Sprinkle the saffron strands with the milk and ghee on top. Cover the pan with a tight fitting lid and cook for 45 to 60 minutes.

–              Remove when the rice is cooked and chicken pieces are tender. – Gently fluff up the rice using a fork. – Garnish with the fried onions.