Name: North Indian Chicken Biriyani(Kozhi Biryani)
Prep time: 45 min
Total time: 45 min
Ingredients: 1 1/2 cups Basmati rice (cleaned, soaked for an hour and drained); 2 tbsp Ghee; Salt (as per taste); 3 to Cloves; 1 no Cinnamon (one inch sticks); 3 nos Green cardamoms; 1 no Bay leaves; 3 cups Water or chicken stock (optional); 1 tsp Cumin seeds; 3 nos Cloves; 1 inch Cinnamon; 2 nos Green cardamoms; 1 nos Black cardamom; 1 Star anise; 1/2 tsp Black pepper (crushed); 1 no Bay leaf; 1/4 tsp Mace; 2 tbsp Ghee; 2 cups Onions (sliced); 2 inch Fresh ginger

North Indian Chicken Biriyani(Kozhi Biryani)

Biriyani cooked in chicken tikka marinade

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Prep Time 45

Total Time 45

Cuisine North Indian

Servings people

Ingredients

For the rice:

1 1/2 cups Basmati rice cleaned, soaked for an hour and drained
2 tbsp Ghee
Salt as per taste
3 to Cloves
1 no Cinnamon one inch sticks
3 nos Green cardamoms
1 no Bay leaves
3 cups Water or chicken stock optional

Biriyani masala:

1 tsp Cumin seeds
3 nos Cloves
1 inch Cinnamon
2 nos Green cardamoms
1 nos Black cardamom
1 Star anise
1/2 tsp Black pepper crushed
1 no Bay leaf
1/4 tsp Mace
2 tbsp Ghee
2 cups Onions sliced
2 inch Fresh ginger

Instructions

Wash the chicken pieces and drain.
Mix hung yogurt, ginger- garlic paste, garam masala, chilly paste, salt, lemon juice, and mustard oil with the chicken pieces.
Chill the chicken marinade in the refrigerator for half an hour.
In the mean time, boil water for the rice, add salt cloves, cinnamon, cardamom, bay leaf and ghee.
When water is briskly boiling, add rice and cook till 3/4 done, drain and set aside. :-If using chicken stock use absorption method to cook rice.
Heat a thick bottomed pan, add oil and swirl to spread.
Add cumin seeds, green and black cardamom, star anise, cloves, cinnamon, bay leaf and mace and allow them crackle.
Add onions and stir fry till light golden brown.
Add ginger, garlic, green chillies, black pepper and turmeric and stir fry for about 2 minutes.
Add marinated chicken and cook on high heat till the meat changes colour and becomes white about 5 minutes.
Lower the flame and cook on simmer for 10 to 15 minutes till the pieces are tender.
Add 1 tbsp chopped coriander stir and and close the lid.
Now arrange alternate layers of cooked chicken and rice.
Sprinkle saffron milk, coriander leaves, mint leaves, garam masala, ginger julienne between every layer.
Finally end up with rice on top, sprinkle mint, ginger julienne and saffron on top.as shown in the picture.
Cover and seal with roti dough all around the lid (in the picture) or use aluminium foil.
Cook on indirect flame for 12 to 15 minutes (shown in the picture, with a tawa underneath) or in a pre-heated oven for 10 to 12 minutes. :-You will notice the steam escaping from the vessel through the sealed lid and the room is filled with irresistible aroma.
Switch off the flame and let the vessel sit for sometime about ten minutes for the flavours to merge.
:- Serve biriyani from the same vessel accompanied by raita, pickle and pappads.
***Note : No artificial colours are used in this recipe. Infact the chilly paste gives the brilliant colour to this biriyani as seen in picture.

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North Indian Chicken Biriyani(Kozhi Biryani)