Anumita shares a delicious recipe of chicken biriyani. An exclusive for Different Truths.

Stay at home has given us the opportunity to spend more quality time with our family. Biriyani is one of the favourite foods for everyone at home.  Finding a new recipe for this rice dish is difficult. I checked a few online recipes and decided to combine a few of them. The first time I tried it, I used shrimps and it turned out delicious. My children love chicken, so today I tried it with boneless chicken cubes. It was a great hit at our Saturday lunch table.

The first time I tried it, I used shrimps and it turned out delicious. My children love chicken, so today I tried it with boneless chicken cubes. It was a great hit

For: 6 people                                                                                   Course: Dinner/Lunch

Non-Vegetarian                                                                               Prep. Time: 25mins

Cook time: 1hour

Ingredient:

3 cups Basmati (washed and soaked for 20 mins)

¼ cup oil

8 Cloves

6 Green Cardamoms

2 inches stick Cinnamon

1 Bay Leaf

2 tsp Shahi Jeera

6 tsp of Biriyani or Polao Masala

2 cups of sliced onions

¼ cup of grounded garlic

2 tsp of ginger paste

4 slit Green Chili

1 cup Chopped Tomato

2lbs boneless and cubed chicken

3 tbsp Yogurt

¼ cup Coconut Milk

2 tbsps Ghee

2 tsp dry Mint leaves

Method:

Marinate the chicken cubes with ginger and 2 tsp of Biriyani Masala.

Boil 6 cups of water with shahi jeera, bay leaves, cinnamon stick and four cloves. When the water boils, strain the rice and pour it into the boiling water. Cook it al dente (3/4^th cooked).

Spray oil and grill the chicken pieces.

Wisk the yoghurt and coconut milk.

Heat oil in a deep wok and sputter cardamom and cloves. Fry the sliced onions till it becomes transparent, add the garlic and chopped tomatoes. Add salt and the rest of the biriyani or polao masala.

Heat oil in a deep wok and sputter cardamom and cloves. Fry the sliced onions till it becomes transparent, add the garlic and chopped tomatoes. Add salt and the rest of the biriyani or polao masala.

Add the chicken pieces and pour in the yoghurt and coconut milk mixture.

Simmer till the gravy thickens. Sprinkle the dry mint leaves over the chicken.

Take a flat oven proof pan. Grease it with ghee.

Layer the rice and chicken. Layer the chicken gravy at the bottom then a layer of rice. The rest of the chicken in the middle and to pit with rice.

Cover the pan tightly with foil.

Bake it at 350° for 20 mins.

Serve hot with fresh cucumber salad and cool raita.

Enjoy every spoonful.

Photos by the author