I have shared with you a chicken biryani recipe before, and I have just tried out a different one this time that I think you would love to try out yourselves.
Like I have said before, you can get most (if not all) these spices in major supermarkets and vegetable markets, so do not be intimidated by the list.
I should also mention that this recipe is rather spicy so you can cut down on the pepper according to your spice tolerance levels and those you are cooking for.
Preparation
Soak the rice for about 30 minutes in warm water.
Blend all the ingredients for the marinade (except the chicken, of course) to a paste. Pour it over the chicken and marinate in the fridge for at least two hours or overnight.
As an alternative to marinating, smudge the marinade over the chicken, and on a low flame, cook the smudged chicken until soft and tender.
Heat oil in a hot pan, add the cooked chicken and cashew powder and fry until everything sticks together. Set aside.
Sauté the bay leaf, cardamoms, cloves and cinnamon in the oil. Add the caramelised onions, ginger-garlic paste and cook until the raw smell goes off.
Add the yoghurt, garam masala, turmeric, coriander, chilli, and sauté until oil begins to separate.
Pour water and salt, add rice and cook on medium heat until the rice is 90% cooked. Thereafter, lower the flame completely, seal the pot with foil or a moist thick kitchen cloth and cook for another 10-15 minutes so the rice can dry.
After the rice is ready and rested, transfer half the rice to a serving bowl, layer half the chicken fry over the rice, repeat the layering alternately with rice and chicken once more. Garnish with tomatoes, onions, coriander or whatever garnish of your choice and serve.
Ingredients
Chicken fry
1 tbsp ghee (melted), 1 small cinnamon stick, 2 cloves, 2 green chilies, 2 tbsp cashews
