Chicken Biryani

Chicken marinade ingredients:

• Chicken Thighs or Chicken legs – Wash and remove skin (or if using boneless/skinless, just wash and cut into pieces)

• Yogurt – 1 Cup

• Red chili powder – 1 tablespoon

• Turmeric powder – 1 teaspoon

• Cumin powder - 1 tablespoon

• Coriander powder – 1 tablespoon

• Garam Masala – 1 tablespoon

• Biryani Masala – 2 tablespoons

• Garlic paste – 1 teaspoon

• Ginger paste – 1 teaspoon

• Green chili paste – 1 teaspoon

• Mint – ¼ cup

• Cilantro – ¼ cup

• Lemon/lime juice – 1 tablespoon

• Salt – 2 teaspoons

Marinade Chicken:

Wash and slit chicken in a bowl. Add yogurt, red chili powder, turmeric powder, cumin powder,

coriander powder, garam masala, fresh ginger paste, fresh garlic paste, fresh green chili (of your choice: Jalapeno, Serrano, Thai) paste, salt, lime/lemon juice, chopped mint and cilantro and biryani masala.  Mix everything well with chicken and let it sit for 30 minutes.

Biryani ingredients:

• Rice – 3 cups, washed 3 times and soak

• Ghee – 3 tablespoons

• Onions – 2 Large onions

• Bay leave – 2 leaves

• Cinnamon stick – 1

• Long – 5 cloves

• Elaichi Big – 1

• Elaichi small (green) – 4

• Black pepper corn – 10

• Cumin whole – 1 teaspoon

• Rose water - 1 shot

• Kewda water - 1 shot

Cut onions long way. Heat 2 tablespoons of ghee in a in a heavy bottom pot. Once ghee is hot, add

chopped onion to it. Let onion carnalize on slow heat about 20-30 minutes. Once onions are done,

remove half in a separate bowl for later user. Move the remaining half to a side, add 1 tablespoon of

ghee to the pot. Add bay leaves, long, cinnamon stick, elaichi big and small, black pepper corn, cumin to the heated ghee. Once everything splutters, add chicken and the marinate. Mix everything

well and let chicken cook for about 10-15 minutes on medium flame until chicken is almost cooked.  Add rose water and kewda water to the chicken.  Mix well.  While chicken in cooking, on a separate pot, boil water. Add 1 teaspoon of salt to the water. Once water is hot, add rinsed and soaked rice to the boiling water. Let rice cook until they are almost (par) cooked about 15-20 minutes. Rice should be soft but still not fully cooked. Drain the extra water.

Final Assemble:

• Food color

• Saffron – 1 pinch

• Milk – 1/5 cub

• Tomato – 1

• Mint – ¼ cup

• Cilantro – ¼ cup

• Caramelized onion – the remaining half

Pre-heat oven at 350. Move cooked chicken to a baking tray. Add the par cooked rice on top of the

chicken. Spread it evenly. Add red/yellow/green food color. Add saffron soaked milk on top. Cut

tomatoes (round) and place on top of the rice as a garnish. Add the remaining caramelized onions, mint and cilantro as garnish. Cover the tray with aluminum foil. Place the baking tray in the oven at 350 for 20 minutes (until the rice and chicken are cooked completely). Serve hot with raita.