Chicken Hara Bhara Biriyani

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For the green chicken

  1. Deep fry 2 medium onions (thinly sliced) till golden brown and crisp. Drain on paper towel and keep aside.
  2. Make a smooth paste of 1 cup of cilantro (loosely packed), 1/2 cup of mint leaves(loosely packed), , 4 greenchillies, 2 tbsps. of desiccated coconut powder and 12 blanched almonds adding 1-2 tbsps. of water. Make a marinade by combining the green paste with 170 grams of full fat curd (remove excess water by placing the curd in a strainer for 2 hours), 1 tbsp. of lime juice, 1.75 tsp. of salt, paste of 6 big garlic cloves, 1 tbsp. of ginger paste, 1 tsp. of pepper powder, 1 green cardamom, 1 clove, 1″ cinnamon stick, 1/2 tsp. of garam masala powder, half of the fried onions (crush with hands before adding) and 3 tbsps. of oil (use the oil used for frying the onions).
  3. Cut 500 grams of chicken breasts into small cubes. Marinate with the prepared green masala marinade for 1-2 hours.
  4. Heat 3 tbsps. of oil in a broad non-stick pan & add the marinated chicken pieces along with the marinade and bring to a boil on high heat. Cover cook on low heat for 35 minutes. There will be some thick gravy left.

For the fragrant rice

  1. Soak 2 cups of basmathi rice in water for 30 minutes. Drain out all the water from the rice.
  2.  Heat ghee and add 2 green cardamoms, 2 cloves, 1″ cinnamon, 1/2 tsp. of shahijeerah and 1 bayleaf. When fragrant add the rice and fry till opaque.
  3. Add  4 cups of boiling water and 2 tsps. of salt. Bring to a second boil, lower heat and cover cook for 10 minutes or till the rice is soft and all the water is absorbed. Let it stand undisturbed for 10 more mins.
  4. Add the reserved fried onions & mix.

 For the layering and dum

  1. Mix a pinch of saffron, 1/4 tsp. of garam masala powder and 1 tbsp. of rose- water with 2 tbsps of warm milk and keep aside.
  2. Take a dum pot and smear it with ghee, add half the cooked rice. Sprinkle a little rose–saffron milk on the rice. Spread the chicken pieces and green gravy over the rice, followed by the remaining rice. Cover with a foil.
  3. Bake a 180C preheated oven for 25-30 minutes.
  4. Keep it undisturbed for 30 minutes.
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