Chicken Biryani (Version 3)

This isn't a traditional or an authentic biryani. Whatever ingredient came into my mind, I threw them in the vessel and cooked it. And it's 0% ghee this time.

Ingredients:
To cook rice:
Basmati Rice - 3 cups
Bay leaves - 2
Cinnamon - 2 sticks
Fennel seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Water - 5 cups
Salt (to taste)
Oil (few drops)

Method:
Boil water and add all the ingredients.
Let the rice cook in open vessel till the water is absorbed.
At this stage rice is cooked only  40 to 50%.
Spread the rice in a big plate.
.
For chicken marination:
Chicken - 3/4 kg (cut into bite size pieces)
Ginger-garlic paste - 1.5 tsp.
Mint leaves - 15
Yogurt - 2 tbsp.
Red chilli powder - 1/2 tsp.
Salt (to taste)

Method:
Clean and wash the chicken. Marinate with given ingredients and keep aside for 30 minutes.

To pound into coarse powder:
Cinnamon - 2 sticks
Black cumin seeds - 1/2 tsp.
Cloves - 2
Green cardamom - 2

For chicken masala:
Onions - 4 (sliced)
Tomatoes - 3 (chopped)
Ginger-garlic paste - 1 tsp.
Green chillies - 4 (slit)
Oil
Salt (to taste)
Red chilli powder - 1 tsp.

For layering:
Fried onions
Saffron color water
Kewra water - few drops
Mint leaves - few
Coriander leaves (alone) - few

Garnishing:
Fried cashewnuts - few
Boiled eggs
Lemon wedges

Method:
In a pan, heat oil and add coarse powdered spices , sliced onions. Saute till golden color.
Add ginger-garlic paste, green chilli and saute till the raw smell fades away.
Add tomatoes and saute till mushy.
Add the marinated chicken and saute for a few minutes.
Add the red chilli powder, little water and saute till there is no moisture.
At this stage, the chicken is 30%-40% cooked. Remove from heat.

Method for Dum Biryani:
In a heavy bottomed deep pan, add half of the chicken in the bottom and spread.
On the top, spread the rice.
On the top of the rice, sprinkle mint leaves, few drops of kewra water, saffron water, fried onions and coriander leaves.
Now spread the remaning chicken, rice, and the remaining layering ingredients.
Cover the pan with a heavy duty aluminium foil (as a double foil by folding).
Place a lid on the top of foil and keep in simmer mode for 20 to 25 minutes.
After 25 minutes, remove the lid and foil carefully.
The rice and chicken is cooked fully at this stage.
Gently mix the rice and chicken. 
Garnish with fried cashews, lemon wedges and egg.
Enjoy with raita and any chicken fry.

Note:
Adjust the chillies, spices and salt according to taste.

Posted in: Chicken, lunch, Rice