Chicken Biryani - I

"Chicken Biryani" - do we need a description for this dish??

Chicken Biryani an aromatic, rich dish made of basmathi rice, meat and whole spices usually served with Raita, Brinjal Kosthu, Kurma, Chicken curry & Boiled Eggs.

Chicken Biryani, the prime most dish in non-hindu marriages and is even served on feasts and all special occassions.

It carries fame all over the world that we can even find it as the first and prime most dish in the menu cards under the rice varieties section. Few rice varieties are even named as Biryani Rice.

You might think why I have posted it as Chicken Biriyani - I? The reason is I will be posting many versions of it in my blog. Why do we have many versions?? Its because it varies the way we prepare, the flavor, ingredients especially whole spices that we use..

Ingredients
Chicken - 500 gms
Oil - 3 tbsp
Ghee - 2 tsp

Bay Leaves - 1
Cinnamon - 3 strips (small, thin)
Cloves - 5
Green Cardamom - 2
Anistar(annasipoo)- 1
Maratti mokku - 1
Onion - 3 (big, thinly sliced)
Tomatoes - 3 (sliced)
Green Chillies - 2 (big, slit in top)
Mint Leaves - 1 cup
Corriander Leaves - 1 cup

Red Chilli Powder - 1/4 tsp
Corriander Powder - 1 tsp
Salt - 1/2 tsp

Basmathi Rice - 250 gms
Oil - 2 tsp
Water - to boil the rice
Salt - for the rice alone

For the Marination
Ginger Garlic paste - 2 tsp
Yoghurt - 1 1/2 tbsp
Turmeric Powder - 1/4 tsp
Red Chilli powder - 1/4 tsp
Lime juice - 1 tsp
Salt - for the Chicken gravy alone

Procedure
(1) Marinate the Chicken with the items given in "For the Marination".
(2) Soak the rice in water for half-an-hour.
(3) Heat oil in a pan and add all the whole spices.
(4) Add the sliced onions and fry till it turns golden brown.
(5) Add green chillies, all the dry powders, mint leaves, corriander leaves and saute it for few min.
(6) Now add the sliced tomatoes and cook till it leaves out oil.
(7) Add the marinated chicken and some more salt if required.
(8) Cook it in medium flame till its half done.
(9) Heat water in a wide opened vessel.
(10)Pour 2 tsp of Oil, salt and few whole garam masalas(1 clove, 1 cinnamon).
(11)When water starts boiling, add the soaked rice to the boiling water and cook till its 70% done.
(12)Heat an old,thick Dosa tawa in a high flame.
(13)Meanwhile, take a open, wide and thick bottomed vessel.
(14)Brush the vessel with ghee on its sides all over.
(15)Pour the Chicken Gravy and spread it evenly as it forms the bottom layer.
(16)Add the 3/4 th cooked rice on top of it.
(17)Add few mint leaves and a tsp of ghee.

(18)Cover the vessel with a white cloth and cover it tight with its lid.
(19)Place the vessel on the hot tawa and cook it for 5 min in a medium flame and then 15 min in a low flame.
(20)Open the lid and mix the rice and the meat gently.

I am just running out of words to desrcibe the aroma that I got while mixing the rice and the meat. Now the Chicken Biryani is ready to be served with raita, boiled egg.