For the Chicken Marinade
Chicken - 1/2 kg
Salt to taste
Curds - 1 cup
Ginger Garic paste - 1 tsp
Pudina / Mint Leaves - fistful
Masala to be ground
Javathri / Mace - 1
Cloves - 4 to 5
Cinnamon Stick - 3"
Poppy Seeds - 1 tsp
Fennal Seeds - 1 tsp
Star Anise - 1/2
Black Stone - 2
Coconut - 3 tbsp
Green Chilies - 5 to 6
Onions 1 big
For the Rice
Basmati Rice - 2 cups
Water enough to bring to a boil ( 4 cups approx)
For Making the Biryani
Oil - 3 tsp
Pepper corns - 1 tsp
Shah Jeera - 1 tsp
Turmeric powder a tiny pinch
Saffron strands - few with 3tsp milk
Lemon juice - 1 tsp
How to make the Biryani
Soak the saffron strands in milk.
Make a smooth paste of the ingredients listed under masala to be ground.
Wash and cut chicken into bite size pieces.
Add the ground masala, salt, ginger garlic paste, curds and pudina to the chicken and mix well. Let it marinade for 3 hours
Wash and soak the rice for 20 to 30 mins. Drain and keep it aside.
Bring water to a boil and cook Rice till it is 3/4ths cooked. Drain the water.
Heat a thick bottom pan with oil, add pepper corn, shah jeera, turmeric powder saute for a minute.
Then add the chicken along with the marinade and cook till it starts to boil and bubbles starts to come.
Add the half cooked rice, lemon. Sprinkle the saffron strands on top.
Cook on high for 10 mins, then simmer and cook for 10 mins.
It should be done with this duration.
This goes for the August Week 4, Cooking from Cookbook Challenge Group.