Chicken Biryani

1/2 whole chicken, skin removed

2 potatoes, cut into 1/2 inch slices

3/4 cup fried onions

1/2 cup chopped coriander

8 whole green chillies

2 tbsp lemon juice

1/2 tsp food colour

3 tbsp canola oil


1 tsp cayenne pepper

1/4 tsp turmeric

1 1/4 tsp coriander powder

3/4 tsp cumin powder

4 tbsp ginger garlic paste

1 tsp salt

4 Roma tomatoes, diced

3/4 cup sour cream (or yogurt)

Garam Masala:

1 1/2 inch cinnamon stick

2 cloves

4 whole black peppercorns

1 bay leaf

4 green cardamon

2 brown cardamon

1/2 tsp whole cumin

3 cups rice, washed and soaked

Wash and soak the rice.

Heat the oil.  Fry the garam masala in the oil briefly.  Add the spices and cook.  If the mixture starts to stick add a bit of water.  Cook until the oil seperates.  Add the chicken and fry for 5-10 minutes.  Add the tomatoes and cook for another 5 minutes.  Add the potatoes and mix.  Partially cover pot (I used a splatter guard because my tomatoes released a lot of water) and reduce heat.  Cook until the chicken and potatoes are tender and the water has evaporated.  Add the sour cream or yogurt and cook until the moisture is moistly gone.  You don't want this to be totally dry.  You need it to be a little moist.

Boil the rice in salted water until 3/4 done.  Drain.

In a large pot, layer 1/3 of the rice.  Layer 1/2 of the chicken mixutre.  Top with another 1/3 of the rice.  Layer the remaining chicken mixture followed by the rest of the rice.  Sprinkle food colour, lemon juice, coriander, green chillies and fried onions on top.  Put a paper towel across the top of the pot and seal with the lid of the pot.  Cook for about 1 hour on low heat.  Check after 1/2 hour to see if the rice is done.

When biryani is done mix with a flat spatula or a small plate.

Serve with dahi ki chutney (raita) or plain yogurt.