CHICKEN BIRYANI

Preparation of CHICKEN BIRYANI :

          Biryani!!means wow!!It does not matter whether it is made with vegetables or chicken.My favourite one is chicken Biryani.It is a popular dish in South Asia and Arabia.

Ingredients:

• Boneless chicken - 600 grams
• Basmati rice - 1& 1/2 cups
• Oil and to deep fry - 3 tablespoons
• Cinnamon - 1 inch stick
• Bay leaves -2
• Cloves - 5-6
• Cumin seeds - 1 teaspoon
• Green cardamoms - 3-4
• Onions, sliced - 2 medium
• Green chillies, slit - 3
• Turmeric powder - 1/4 teaspoon
• Tomatoes, chopped - 2 medium
• Salt - to taste
• Ginger paste -3/4 tablespoon
• Garlic paste - 3/4 tablespoon
• Red chilli powder - 1/2 teaspoon
• Thick yogurt - 1 cup
• Onions, sliced and fried brown - 3 medium
• Garam masala powder - 3 teaspoon
• Ginger, cut into thin strips - 1 inch piece
• Fresh mint leaves - a few
• Fresh coriander leaves - a few
• Milk - 1/2 cup
• Saffron - 1/2 gm
• Rose water - a few drops
• Eggs, boiled and sliced - 4 
• Golden fried onions - 3/4 cup

Method:

• Cut chicken in one inch pieces. Boil rice with half of the whole garam masala, bayleaf and salt till 3/4 done. Drain rice and set aside. 
• Marinate chicken 1 hour before with half of the (ginger - garlic paste, chilli powder,turmeric powder) 1 tsp of garam masala, yogurt and salt.
• Heat oil, add rest of the cinnamon, cloves, , green cardamoms, cumin seeds and saute for half a minute. 
• Add sliced onions and saute until golden brown.
• Add ginger-garlic paste, red chilli powder and saute.
• Add turmeric powder and mix Add tomatoes and salt and mix.
• Add slit green chillies and chicken cubes and continue to saute.
• Mix well. Cook till chicken is tender.
• Add the boiled rice with alternative layer with chicken. 
• Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves. 
• Dissolve saffron in little milk.
• Sprinkle milk, rose water, saffron and browned onions. 
• End with rice layer topped with spices and browned onions.
• Cover with aluminium foil or flour dough and cook on low heat for about ten minutes. 
• Garnish with the egg slices and serve hot. 

Tip:

• Always use a thick bottomed pan for cooking with well fitted lid.
• Never forget to add salt while boiling rice.
• If dough or aluminium foil is not available for sealing just put a heavy weight on the lid of the pan.
• Just parboil the rice never overcooked it.
• Always marinate the chicken beforehand to make biryani tasty.
• You can add powder of the half nutmeg to enhance the taste before sealing the pan.

  Do you know: 

• Scientific name of Rice : Oryza sativa
• Rice is rich source of fiber and good source of potassium, phosphorus and trace minerals. But milling process removes many of its nutrition during processing. 
• Most of the world's rice is grown in Asia.
• Scientific name for chicken  : Gallus gallus
• Chicken is an excellent source of protein and rich source of Vitamin B.Its skin is high in saturated fat.
• United states is the world's largest Chicken producer.
• Biryani was brought to India by Muslim travelers and merchants.
• There is difference between pulao and biryani.In pulao all ingredients can be cooked together but, in Biryani the curry and the rice are  brought together and layered resulting in a dish of the contrasting flavours of unflavored rice and intensely flavored sauce and meat or vegetables.