The Recipe Diary

By: Bharathy

Website: http://spicychilly.blogspot.com/

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Rating: 5 / 5 stars - 1 vote(s).

Category: Non-vegetarian

Dish type: Main Dish

Key ingredients: Rice, Chicken, Onions, Ghee, Spices

Time: Less than 2 hours

Procedure:

You Need:

Basmathi rice- 1 kg
Cleaned chicken pieces- 1.5 kgs
Small bunches of coriander and mint leaves

To pulse coarsely:

Ginger- a 4\\\\\\\" piece
Garlic- 15-20 medium sized cloves
Green chillies- 10 nos

To sauté:

Ghee- 2 cups
Refined oil- 1 cup
Cinnamon- three 2\" pieces
Cloves- 10 nos
Cardamom- 10 nos
Star anise- 3-5 nos
Big Onions- sliced length wise-2 kgs
Tomatoes- 3 large-diced
Carrots-2- or 1 cup after dicing
Turmeric Powder-1/2 tsp
Dhania/coriander powder-1 tsp
Garam masala- 2 tsps
Chicken masala powder- 3 tsps 
Cashew nuts(split into halves) and raisins- 50 gms each
Juice extracted from one lemon

Method:

• Wash and soak rice for half an hour in water.

• Cook rice in a large pot of water with salt and 2 tsps of oil added to it.Cooking time should be around 15 mins. and drain while just cooked and not mushy. Spread rice on a flat tray or a broad and flat utensil to cool.We used the traditional Uruli.
  

• Heat half the amount of ghee (1 cup), fry cashew nuts until golden brown followed by the raisins.

• Remove and keep them aside. Sauté the spices; cinnamon, cloves, cardamom & star anise.Remove and keep aside. Throw in half of the sliced onions and sauté until deep brown.

• Transfer the fried onions along with the ghee to the cooked rice on the tray followed by the nuts, raisins and the spices. Add half the amount of coriander and mint leaves too. Mix gently and leave it alone.
  

• Heat the remaining 1 cup of ghee and oil together. Sauté rest of the sliced onions, carrots, ginger-garlic-chilly paste in that order till raw smell disappears. Add the tomatoes and the powders (turmeric, dhania, chicken and garam masala) followed by the chicken pieces. Stir well to coat the masalas to the pieces. Add a cup of water along with enough salt to taste and bring to a boil. Simmer the curry until it thickens, coats and the spices seep in the pieces and until the oil separates. Turn off and garnish with the remaining coriander and mint leaves. Add lemon juice lastly.
  

• Mix in the curry with the rice gently.

• Serve hot Chicken Biriyani with pappadam, raitha and lime pickle.I love mango pickle and enjoyed my share likewise :).