Chicken pieces marinated to perfection and cooked with aromatic spices and flavourful rice to make this delicious popular recipe of biryani.
HANDI BIRYANI
Ingredients
750 grams chicken, cut into 2 inch pieces on the bone
Salt to taste
½ tsp turmeric powder
2 tsps ginger-garlic-green chilli paste
1 tsp red chilli powder
½ cup yogurt
½ cup fried onions + for sprinkling + for garnish
2 tbsps dried rose petals
2 tbsps chopped fresh coriander leaves + for sprinkling + for garnish
1 inch ginger, cut into thin strips + for sprinkling
A large pinch of saffron, soaked in 1 tbsp warm milk + for drizzling
4 tbsps ghee + for drizzling
3 medium potatoes, cut into half
1 inch cinnamon stick
3-4 green cardamoms
3-4 cloves
81-0 black peppercorns
1 tsp caraway seeds (shahi jeera)
2 medium onions, thinly sliced
2 medium tomatoes, sliced
2-3 green chillies, slit
1 tbsp chicken masala
1 tbsp chopped fresh mint leaves
Fresh mint leaves for sprinkling
2-3 green chillies, slit and deseeded
Ready-made refined flour dough for sealing
Fresh mint sprigs for garnish
Green salad to serve
Roasted papads to serve
Boondi raita to serve
Rice
1½ cups Basmati rice, washed, soaked for 20 minutes, and drained
3-4 cloves
1 black cardamom
3-4 green cardamoms
8-10 black peppercorns
1 bay leaf
Salt to taste
Method
1. Marinate the chicken with salt, turmeric powder, ginger-garlic-green chilli paste, red chilli powder and yogurt for 15-20 minutes.
2. Add fried onions, dried rose petals, coriander leaves, ginger, and soaked saffron into the chicken mixture and mix well. Set aside for 15-20 minutes more.
3. Heat ghee in a handi. Add the potatoes and sauté till golden brown. Drain.
4. Heat the ghee remaining in the handi, add cinnamon stick, green cardamoms, cloves, black peppercorns, and caraway seeds and cook till fragrant.
5. Add onions and mix well. Cook till translucent.
6. Stir in the tomatoes, salt, and green chillies and cook till the tomatoes turn soft and pulpy.
7. Add the marinated chicken and sauté on high heat for 3-4 minutes.
8. Add chicken masala, coriander leaves, mint leaves, and fried onions and mix well. Add potatoes and sauté for 1-2 minutes. Reduce the heat to medium, add ½ cup water, mix, cover the handi and continue to cook for 10-12 minutes.
9. Meanwhile, Heat sufficient water in a non-stick deep pan, add cloves, black cardamom, green cardamoms, black peppercorns, bay leaf, and generous amount of salt. Mix and bring the mixture to a boil. Add the rice, mix and cook for 8-10 minutes or till the rice is ¾ done. Drain the rice and spread it over the chicken mixture.
10. Drizzle soaked saffron, sprinkle fried onions, mint leaves, green chillies, ginger strips, and drizzle ghee. Sprinkle coriander leaves.
11. Apply the dough over the edges of the handi, place the lid over it and press it to seal properly. Cook on high heat for 8-10 minutes. Reduce the heat to low, place a tawa below the handi and continue to cook for 10-15 minutes.
12. Switch the heat off, and allow to rest for 10 minutes.
13. Open the lid of the handi. Transfer the biryani into a serving plate. Garnish with fried onions, coriander leaves, and mint sprigs. Serve hot with green salad, roasted papads. And boondi raita.
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