Preparation for chicken biryani
1.To a bowl, add yogurts, ginger garlic paste, ½ tsp salt, garam masala powder, turmeric & chili powder
2.Mix up well and taste the marinade. Add more salt and spice if needed.
3.Make gashes on the chicken. Add it to the marinade & set aside for 1 hour.
4.Rinse basmati rice and soak for 30 mins. Drain to a colander after 30 mins.
How to make chicken biryani
1.Heat ghee or oil in a cooker or pot.
2.Sauté whatever whole spices you have - bay leaf, cardamoms, cloves, cinnamon, star anise, jeera for a minute.
3.Fry onions evenly stirring often until light brown.
4.Add marinated chicken & sauté for 5 mins on a medium heat.
5.Cover & cook on a low flame until the chicken is soft cooked or tender.
6.Sauté to evaporate any excess moisture in the pot.
7.Add yogurt , mint, green chili, red chili powder & 1 tsp garam masala.
Layering for chicken biryani
Mix everything well and layer chicken evenly at the bottom.
Spread rice in a layer over the chicken.
Pour 3 cups water or tin coconut milk to a bowl. If cooking in a pot use 3 ½ cups water.
Add ½ to ¾ tsp salt and mix. Taste the water. It must be slightly salty.
Level the rice if needed. Sprinkle mint & fried onions if using.
Pot method - If cooking in a pot, cover and cook on a low flame until the chicken biryani is done to your liking. If the rice is still under cooked or hard, sprinkle some hot water and cook further.
Pressure Cooker method - Set the flame to medium high. Cover & place the whistle. Cook for 1 whistle. Move the cooker away from the burner to stop cooking further.
Rest until the pressure settles. Fluff up the chicken biryani with a fork.
Serve from top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.