Chicken Biriyani

Overview
Biriyani is one of the famous dishes from India made with rice and meat. It is made with Beef, Mutton, Chicken and even fish. Most common ones are Chicken and Mutton Biriyani. Each state has its own version of Biriyani. It is rich and delicious dish with lots of spices. It does have lots of steps to make but the end result is always worth it. In India this Briyani is made for special occasions and celebrations. Usually made with Ghee(Clarified butter) but here I have used Olive oil. This is my version of Kerala Chicken Biriyani. This makes about one full tray of Biriyani.

Chicken Biriyani with Papadams, Lime pickles and Yogurt salad

Ingredients
For Chicken Masala

Chicken masala ingredients

4 pound chicken skinned and cut into big pieces
Red/Yellow onions( thin sliced length wise) - 4 medium size ones
Tomatoes ( thin sliced length wise) - 4 medium ones
Garlic - 8  - 10 cloves  - finely minced
Ginger  4 inch piece - finely minced
Cilantro - 1 cup chopped
Mint leaves - 1 cup chopped
Yogurt - 1/2 cup
Turmeric - 1 teaspoon
Red Chilly powder - 2 tablespoon( use less if you don't want it too spicy)
Coriander powder - 3 tablespoon
Salt to taste
Olive oil - 1/4 cup
Whole spices needed for chicken
Cinnamon - 3 inch piece - cut into 2 pieces
Star anise - 1 whole
Cloves - 4
Cardamom - 2
Whole black pepper - 1 teaspoon
Fennel seeds - 1 teaspoon

For Rice
4 cups Basmati rice washed and drained
8 cups water
salt as needed
Olive oil - 1/4 cup
Whole spices needed for rice
Cinnamon - 3 inch piece - cut into 2 pieces
Star anise - 1 whole
Cloves - 4
Cardamom - 2
Whole black pepper - 1 teaspoon
Fennel seeds - 1 teaspoon

For Garnish

Garnish Ingredients

Hard Boiled eggs one for each serving
Red onions - fried - from 4 cups thin sliced onions
Cashew nut - fried - 1/4 cup
Raisins golden or black - 1/4 cup
Chopped Cilantro - 1/4 cup
Chopped Mint - 1/4 cup

Steps for Chicken Masala
1.  Clean the cut pieces of  chicken and drain. Mix  with chopped cilantro, mint, turmeric, salt, minced garlic, minced ginger and yogurt. Mix well and keep aside for 4 - 8 hours for the flavors to mingle well and marinate the chicken.

2. Heat 1/4 cup oil in a heavy bottom pan. When the oil gets hot add the whole spices for chicken masala to this and saute for few minutes and add the sliced onions. Saute till the onions are golden brown. Add the chilly powder and coriander powder to this mix for 2 minutes and add the sliced tomatoes and little salt.Mix well, cover the lid and cook the tomatoes till they are soft and oil starts to separate.

3. Add the marinated Chicken to this and mix well. Cover the lid of the pan and cook till the chicken is done well and the gravy thickens. Turn off the heat and keep aside

Steps for Rice
1. Heat a big vessel to cook the rice in. Add 1/4 cup oil to it. Add the  the whole spices for rice to this and saute. Add the cleaned drained rice to this.

2. Saute the rice till the grains become opaque. Add  8 cups of water , salt and bring it to boil. Simmer the heat and cook for about 10 minutes till the rice is done. Turn off the heat.

Layering the Biriyani
In the serving vessel put one layer of rice. Add the half the garnish on top of it - Brown onions, chopped mint and cilantro leaves, cashew nut and raisins. Add  the chicken with gravy on top of this and then cover up with another layer of rice. Garnish on top again with - Brown onions, chopped mint and cilantro, cashew nut and raisins. Press down the hard boiled eggs on top too.

Serve hot. Usually served with Poppadoms, yogurt salad( yogurt mixed with onions, cucumbers and tomatoes) and Lime/lemon pickles. Mint chutney goes well with this too.