Ingredients:
- For the Rice:
- Rice 2 cups
- Sliced onions 2
- Crushed ginger 1 tsp
- Crushed garlic 1 tsp
- Cardamom 4 pods
- Cloves 4
- Bay leaf 4
- Cinnamon 1 stick
- Star anise 3
- Cumin 1 tsp
- Cubed carrots 1/2 cup
- Cashew nuts 10
- Raisins 10
- For the Chicken Gravy:
- Chicken pieces 1 kg
- Sliced onions 3
- Minced ginger 1 tsp
- Minced garlic 1 tsp
- Coriander powder 2 tsp
- Powdered fennel seeds 1-1/2 tsp
- Garam masala 1/2 tsp
- Turmeric powder 1/2 tsp
- Tomatoes 2
- Coriander leaves a few
- Mint leaves a few
- Sugar 1/2 tsp
- Green chillies 5-6
- Oil 3 tbsp
- Pepper powder 1 tsp
Method:
- Heat the oil add the sliced onions along with the whole spices (cinnamon, cloves, bay leaf, cardamom, star anise).
- Fry the onions stirring frequently. Grind or crush the garlic and ginger together.
- Add this to the frying onions and fry until the onions turn a dark golden brown.
- Drain and set aside. (If using carrots, add along with the ginger, etc and cook together).
- In the same pan, fry the cashew nuts and raisins until golden.
- Drain and set aside with the fried onions.
- Once the rice is done, mix it with our onion mixture
- Add the fried raisins and cashew nuts on top and set aside.
- For the chicken gravy, grind or crush ginger, garlic, green chillies.
- Heat the ghee or oil and add onions.
- Fry until golden brown and add the ginger-garlic-chillies paste.
- Fry for another minute and then add the spice powders coriander powder
- Add fennel powder, pepper, turmeric. Sauté for a minute.
- Then add the chopped tomatoes and cook until they turn soft.
- Add the chicken pieces, salt, sugar, 1 cup water and mix well.
- Bring to boil and cook closed until the chicken is completely cooked.
- Garnish with garam masala, coriander leaves, mint leaves and more pepper powder.
- Mix well and set aside. Take a large serving dish and add a layer of rice.
- Top off with some chicken and gravy. Add more rice.
- Serve chicken biryani with tomato cucumber raita and papad.
