Chicken Biryani

This recipe was from Shebasrecipes.com and she prepared a biryani from Delhi using whole garam massala which is less spicy and clear for people who might not tolerate heavy and hot ingredients.

Ingredients:

• 2 cups basmati rice (soaked in hot water for at least 30 minutes)
• 1lb small cut chicken pieces
• 2 cups yogurt
• 1 medium size onion (thinly sliced)
• Whole garam massala ( if you go to Taj Mahal, they have a special package for that)
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• salt
• 3-4 green cardamoms
• 4-5 cloves
• 2-3 cinnamon sticks
• whole black pepper
• 2-3 bay leaves
• 8 tbsp olive oil (I used 2 tbsp of butter since butter gives a better taste and texture)

Preparation:

1. Fry the sliced onions till golden brown. Add chicken and massala and stir until chicken is fully cooked. Then add the yogurt and cook till the most of the liquid is gone.
2. Meanwhile in a different pot, put some water and add a couple of green cardamoms and boil the rice with some salt. As soon as it boils for 1-2 minutes, take it out and drain the water.
3. In a small bowl mix some water and saffron. This will be used to color the biryani while layering.
4. Take a casserole dish and first add some rice, then top it with some chicken and drizzle some saffron with a spoon. Then make another layer with rice and chicken and drizzle some more saffron. Cover with an aluminum foil and put in the oven for about 1 hour at 400F degrees. If the rice gets dried up, tightly cover your casserole with more foil.
5. After it’s done, take the biryani out. Then, drizzle some saffron again and top it with some chopped cilantro if you wish.