Chicken Biryani

Biryani is a rice recipe where usually the Basmathi Rice is used. Biryanis is often made with Chicken, Mutton, Fish or Vegetables and Spices. Plain Biryanis is also made and is known as Kuska. Inclusion of boiled egg in the plain biryani makes egg biryani. Sometimes prawns and beef biryani are also made.
The name Biryani is derived from the Persian word meaning fried or roasted. Biryani has originated from Turkey or Persia and has been brought to the South Asian Countries by the Mughal travelers and Emperors.
Biryani is often prepared by all muslims and is also the national dish of Pakistan.
Pakistan Biryani, Hyderabad Biryani, Malabar Biryani, Delhi Biryani, Agra Biryani, Dhaka Biryani, Kashmir Biryani, Kolkata Biryani, Lucknow Biryani and Karachi Biryani are the modified versions of the regular biryani.
Traditionally Biryani was prepared in earthenware pots and is well known for its unique aroma and flavour due to the use of a variety of spices.
Normally the Chicken in the biryani will be tasteless and bland, but now we will see how to make a wonderful biryani where the chicken will taste better than the biryani. Come let us now see how to make Chicken Biryani.

Chicken Biryani Ingredients:
Basmati rice - 1 cup
Onion - 1
Tomato - 1
Ginger garlic paste - 2 tsp
Oil      - 2 tblsp
Ghee - 1 tblsp
To marinate
Chicken - 250 gms
Coriander powder - 2 tsp
Chilli powder - ¾ tsp
Garam masala - ¼ tsp
Turmeric powder - ¼ tsp
Curd      - 2 tblsp
Salt      - to taste
To grind 
Green chilli - 4
Pudina(mint) - 4 tblsp
To temper
Bay leaf - 1
Cinnamon      - 1 inch
Cloves - 2
Cardamom - 2
Chicken  Biryani Method:
Wash the rice and soak it for half an hour. Chop onion length wise. Chop tomato finely. Clean and wash the chicken. Marinate the chicken for 30 minutes.

 Grind green chilli and pudina. Heat oil and ghee in a frying pan and add the ingredients given under to temper. When they crackle add onion and sauté.

Add ginger garlic paste and sauté till its raw smell goes. Add tomato, ground pudina paste, marinated chicken and rice one by one and stir well.

Add salt for rice (remember we can add salt to the chicken) and two cups of water.

Transfer in to the pressure cooker. Cook for one whistle. When the steam sub sides open the cooker and mix it with a fork without breaking the rice.

serve hot with onion raitha and chicken lollipop.

Note:
Add water according to the rice. If the rice is new you can add 1 ½ cups of water.
You can add pudina and green chilli directly after tomato, instead of grinding.

                                                                              

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