kumari' s kitchen: CHICKEN BIRYANI...

i am a heart throb biryani lover and biryani is the must item that i order always where ever i go.. i also try different styles in preparing biryani specially with chicken and chicken biryani is the first recipe i cooked all on my own when i was alone at home during my school days.... i learnt this recipe of chicken biryani from my masterchef "mom" who is a specialist in cooking biryani... hope you guys love this recipe...

TIME TAKEN: 60 MINS SERVES: 4

INGREDIENTS:

CHICKEN	150 GRAMS
CURD	½ CUP
BASMATI RICE	2 CUPS
BAY LEAVES	2 -3
STAR ANISE	1
CLOVES	4 - 5
CINNAMON STICK	2 PIECES (1 INCH EASH)
MARATI MOGGU	1 WHOLE STICK
ONIONS	2 LARGE (SLICED)
GREEN CHILI’S	4
GINGER GARLIC PASTE	2 ½ TBSPS.
MINT LEAVES (PUDHINA)	1CUP
FRESH CORIANDER	½ CUP (CHOPPED)
TOMATOES	3 – 4 MEDIUM (FINELY CHOPPED)
TURMERIC POWDER	½ TSP
CHILI POWDER	1 ½ TSP
SALT	TO TASTE
WATER	4 CUPS (WITH THE CUP USED TO MEASURE THE RICE)

METHOD:

Ø Clean and wash the rice and soak the rice in water for 20 mins.

Ø Clean and wash the chicken. Take the chicken in a bowl, add 1 tsp ginger garlic paste, curd, red chili powder, salt, turmeric powder, mix everything well marinate it for 20 – 30 mins.

Ø Heat oil in a thick bottom vessel, add star anise, cinnamon stick, bay leaves, cloves, marati moggu and saute them. Now add onions and chili’s and fry them till brown. Now add ginger garlic paste, saute it and add pudhina leaves and chopped fresh coriander and saute it.

Ø Add chopped tomatoes, cook till soft and add marinated chicken stir it and cover it with a lid and cook till the chicken cooks soft, stir it periodically.

Ø Once the chicken is cooked, add water and allow it to boil. Drain all the water from the soaked rice and add the rice and cook till the rice is 80% boiled.

Ø Heat a tawa, place the biryani vessel on the hot tawa, cover it with a lid and aloow it to cook on dum for 20 – 25 mins on a low flame and Off the gas.