A fresh and flavorful one pot chicken and rice dish.
Course Main Course
Cuisine Indian
Keyword Chicken Biriyani
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 4Servings
Author Syama
Ingredients
2CBasmati Rice
1OnionMedium
2 - 3Bay leaf
4Cloves
14 Inch Cinnamon Stick
4Green Cardamom
1Black Cardamom
1/2TspFennel
1/2TspCumin Seeds
2TbspOil
1 1/2CWater
For Chicken
1lbChicken Boneless
1PinchTurmeric
1/2TspSalt
2TbspYogurt/Coconut Cream
For Green Paste
1BunchCilantro/Coriander Leaves
1BunchMint
4ClovesGarlic
1InchFresh Ginger
2Green ChiliesTo Taste
2TbspCashew nuts
1TspSalt To taste
To Garnish
2TbspCashew Nuts
2TbspRaisins
Instructions
Prep the Chicken
Clean and cut the chicken into bite size pieces. Mix the yogurt or coconut cream with a pinch of salt and turmeric and rub all over the chicken pieces. Set aside.
Clean the rice
Wash the rice in plenty of water and set aside to drain in a colander .
Make the Green Paste
Clean and pat dry the leaves. Remove the woody stems and chop into large chunks. Cut the tomato cross wise and squeeze out the seeds . Chop it into quarters. Peel the the ginger and garlic. Place all the ingredients for the paste into a blender and pulse until a smooth paste is formed. If needed add 1 to 2 tablespoons of water to ease the process. Set the paste aside.
Make Biryani
Slice the onion into thin strips. Heat 2 tablespoons of oil in a thick bottomed pan. When the oil is hot add the whole spices. Once the spices give off aroma add the sliced onions. Stir often and cook until the onions are golden brown. Add the green paste and stir fry for a minute. Add the chicken to this mix . Stir and cook for a minute. Spread the rice evenly on top. Slowly pour in the 1 and 1/2 cups of water.
If using pressure cooker place the lid and cook according to the instructions or till one whistle. Let it cool before opening .
If using a dutch oven or other thick bottomed pan, cover with a lid and cook on medium till steam starts to escape through the lid. Reduce the heat to the lowest and cook for 10 to 15 minutes. Turn off and wait for at least 10 minutes before opening the lid.
Heat 2 tbsp of oil in a small pan and fry the cashew nuts and raisins.
Open the pot sprinkle half the raisins and cashew nuts on top and gently mix the rice . Transfer to a serving platter and garnish with the remaining nuts and raisins.
Serve with tomato or mix vegetable raita and papad.