- Chicken – 1 whole
- Basmati Rice – 4 cups
- Sour curd/yogurt – 1 cup
- Green chillies – 10
- Garlic – 2 whole pods
- Ginger – 3 1 inch pieces
- Cashews – a hand full
- Raisins – ¼’th cup
- Corriander leaves/cilantro – 1 big bunch
- Mint leaves – 2 stalks
- Onion – 5 sliced very thin
- Tomato – 2 sliced thin
- Ghee – 5 tbsp
- Whole spices a few each – cardamom, cloves,cinnamon, whole pepper,star anise.
Marinating and cooking the chicken (can be done a day in advance)
Crush few cloves of garlic , 1 inch piece of ginger and 5 or 6 green chillies .Mix this with the yogurt and add salt to taste .
Marinate the chicken in this overnight or for few hours.
Cook the marinated chicken without adding any excess water .If there is too much gravy keep it on a high flame and let the gravy reduce( the chicken should not be overcooked).
If you think that there is too much gravy and the chicken might get over cooked – you can collect some of the chicken gravy and use it instead of water to cook the rice in .Just reduce the amount of water accordingly.
Making the gravy:
Add in the sliced onions and fry until it is slightly brown.
Add in tomato pieces and sauté until oil separates.
Add the cooked chicken with gravy and bring to a simmer .Cover and cook for few minutes. Add in ¾’th of the chopped coriander and mint leaves into the cooked chicken and mix well.
Keep this chicken aside.
Preparing the Rice:
Wash and drain the rice.
Measure 2 cups of water for each cup of rice and keep the water to boil.
Heat the remaining Ghee in a nonstick pan and add in the whole spices and sauté for a minute.Add in the drained rice and fry until the rice is nutty – it should not change colour.
By the time the rice is fried the water would be boiling.
Add the fried rice and spices into the boiling water , add salt to taste and cover and cook until the rice is cooked.
Setting the Biriyani:
In a container that is oven proof (If you do not intend to use an over you can use any heavy bottomed pan) add a layer of cooked rice .Add a layer of chicken with gravy on top of the rice sprinkle some coriander mint leaves .Layer the dish alternating rice and chicken until it is all used up . Bake (350 degrees)or cook on low flame for 20 minutes.