Chicken Biryani by VCD

Ingredients
Rice 1.5 cups
½ cup yogurt
250 gms boneless chicken
2 tbsp oil
Crushed fresh ginger garlic
2 onions cut lengthwise
2 tomatoes sliced into circles
2 tbsp red chilli powder
1 tsp turmeric powder
2 tbsp coriander cumin powder
2 tbsp Everest Biryani masala
Some cashews & raisins (Optional)
Some cardamoms & cloves (~10 each), 3-4 sticks of cinnamon, 5-6 saffron threads
¼ cup warm milk (soak saffron in this warm milk for 1 hr atleast)

Preparation

• Boil water, put cardamom, cinnamon, cloves in boiling water. Let rice cook for 2 mins in this boiling water. Rice should be half cooked. Strain rice with cloves etc. & keep it aside.


• Put oil in a pan. Add fresh ginger/garlic paste to this oil.


• Add some onions to this oil. Let the onions cook in oil till they are red. Cashews if used should be added at this stage as well, so that they are kind of fried. Add all the masalas to this mixture. Add the chicken & let it cook for a while (5-7 mins). If needed add 1/8 cup of water to keep the masala mix wet.


• Pour this mixture at the bottom of a container. Place tomatoes in layer over this mixture. Pour ½ cup curd over tomatoes.

• Pour rice over the curd. Pour saffron milk (0.25 cup) over this. Pour 1 cup water into the rice mix & bake in oven at 375 F for 60 minutes.


• Chicken can be substituted by veggies like cauliflower, bell pepper, mushrooms & carrots.

Amount of spices added can be varied as per personal preference.

Serves: 4