Chicken Kurma Biriyani

Chicken Biriyani

Ingredients :-

For the fragrant rice

Basmathi Rice –3 cups (I used India Gate Basmathi rice)

Bayleaf – 2

Cinnamon – 2, 1” piece

Cloves – 6 no.s

Cardamom – 6 no.s

Fennel seeds – ¾ tsp.

Ghee –3 tbsp

Cilantro – few

Mint leaves – few

Rose essence– ½ tsp

Sugar – 1/2 tsp

Saffron/ yellow food color–  a generous pinch(optional)

Warm milk – ¼ cup

Biriyani masala powder – 2 pinches

For the Chicken gravy

Chicken cut into big pieces – 1 kg

Ghee –4 tbsp (solid)

Thinly Sliced Onion- 3 medium

Coriander powder – 2 dessertspoons (heaped)

Sliced Tomato –1 cup (pureed)

Thick curd – 1/2 cup ( at room temperature)

Biriyani masala powder – 11/2 tsp.

Chopped Coriander leaves – a handful

Chopped Mint leaves – a handful

Curry leaves-1 sprig

Salt – as reqd

For Marinating Chicken

Red Chili Powder – 1 tbsp (level)

Salt – 2 tsp.

For Grinding

Green Chillies – 6 numbers

Garlic – 1 whole big bulb

Ginger – 1 big piece

Grind them together to a smooth paste in ur grinder. Keep aside.

Almonds – 8 (presoaked & blanched)

Cashewnuts -10 (presoaked)

Poppy seeds – 1 tsp ( soaked in hot water)

Grind cashews, poppy seeds and almonds to a smooth paste in ur grinder.

For Garnish

Broken cashew nuts – 1/4 cup

Raisins – 1/4 cup

Dalda – as needed

Boiled eggs – 2

Method:-

For the Chicken gravy

Mix together the ingredients for marinating chicken. Marinate the chicken pieces and allow it to stand for half an hour at room temperature. Fry the chicken pieces for a minute on each side/ till the chicken turns reddish.

Heat ghee and add the onions and saute them till golden brown. Reserve 2 tbsp. of fried onions for garnish.

Mix in the ground green chili, ginger and garlic paste and saute them for 7 minutes. Add coriander powder and sauté for a minute and then add the pureed tomato. Stir till oil starts to separate. Remove from heat & let the mixture cool down. Stir in the curd & bring back to heat. Keep mixing for 5-7 minutes till all the water from the curd evaporates.

Mix the ground almond and cashewnut paste with 2 cups water. Add this solution to the masala paste and bring to a boil. Now add the fried chicken pieces, coriander leaves, mint leaves, curry leaves and garam masala powder,  mix well, cover and cook for 30 mins on low heat.There should be some thick gravy left. Switch off the stove.

Chicken Kurma

For the fragrant rice

Wash and drain the rice well. Heat ghee and add all the spices. When fragrant add the rice and fry till opaque. Add 6 cups of boiling water, cilantro, mint leaves and salt into it. Bring to a second boil, lower heat and cover cook rice till soft and all the water is absorbed. Let it stand undisturbed for 10 more mins.

For garnish

Heat a little dalda in a pan and roast cashews and raisins till brown and keep it aside.

For the layering and dum

Preheat the oven to 180C.

Grease a big oven proof dish with ghee/dalda.

Mix sugar, masala powder, saffron/ yellow food color and rose essence with warm milk and keep aside.

Take a big vessel and smear it with ghee, add half the cooked rice Sprinkle a little rose –saffron milk on the rice. Spread the chicken pieces and gravy over the rice, followed by the remaining rice. Cover the dish tightly with an Al foil.

Bake in the preheated oven at 180C for 30 minutes. You could cover the top of the biriyani with a butter paper to prevent it from drying out.

Ready to be baked

At the time of serving garnish with fried onions, cashews, raisins and boiled eggs.

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