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Written by Haneeda
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 Biryani - a delicious Pakistani/Indian/Middle Eastern rice dish which is often reserved for special occasions such as festivals,weddings, parties or holidays.Most people think it involves a lengthy process, but once you have all the ingredients, preparing it is a breeze with the following recipe.
Ingredients:
1.5 lbs chicken- no skin-cut into medium size pieces
6 medium onions chopped
3 medium tomatoes chopped
2 tsp ginger garlic paste
1 bunch coriander leaves
1 small bunch mint leaves
4 pods of cardamom
3 cloves
5 pieces of cinnamon stick -abt 2 inches long
2-4 green chilies
1 tsp chili powder
1/2 tsp coriander powder
1/4 yogurt(not sour)
Oil- 1/4 cup
2 tbsp ghee
Basmati rice -2 cups
Salt to taste.
Preparation:
- Wash the chicken pieces & set aside.
- Heat oil in a large pan.
- Add the chopped onions,salt and whole spices & cook till translucent.
- Add the ginger garlic paste & fry for 2-3 mins.
- Add tomatoes,coriander leaves,mint leaves,green chillies,chili powder and coriander powder, mix well & cook for a few mins.
- Add in the chicken & yogurt.
- Mix well,cover & let it cook on a medium flame until the oil separates & the meat is tender.
- Cook the rice with ghee until 3/4 done.
- Pre heat oven to 250F
- In a large oven proof dish ,mix the rice & chicken masala carefully, making sure the rice does not break & the masala coats the rice evenly.
- Cover it with aluminium foil
- Place the dish in the preheated oven for 30 mins.
- Tranfer to a serving dish,garish with sliced boiled eggs .
- Serve with onion raitha.
Tips:
- You can pressure cook the onions ,tomatoes,spices etc . for about 5 mins. Once the steam has escaped,open the pressure cooker ,add the chicken & yogurt & pressure cook again for about 5 mins-until the chicken is tender. This makes sure the masala is well cooked & saves a lot of time.
- Chop the onions,tomatoes,coriander & mint leaves in a food processor.
Ease of preparation: Medium
No. of servings: 4-5
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