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Men Can Cook: Chicken Biriyani


Disclaimer 1: I have never cooked Biriyani. I know at least three different styles of cooking it but I have never, and hopefully never will try cooking Biriyani. i don't want to demystify this mythical wonder. This was originally written for a friend of mine, and the Biriyani apparently turned out really good. So reposting it here for the greater good.
Disclaimer 2: This is not really a biriyani recipe. It is a pulao- biriyani hybrid, and is based on Ambur biriyani and the kind of biriyani my mom makes. It is easy to cook, tastes amazing (or so I presume) and that is all that matters.

Ingredients-
FOR MARINATION:
Chicken- 1 kg- small pieces. Biriyani usually uses large pieces, but using small pieces will cut down on the cooking time and will also keep the chicken evenly cooked throughout.
Yoghurt- 1.5 tbsp
Turmeric
Ginger garlic paste- 1 tbsp
Red chilli powder- 0.5 tbsp
Salt- to taste
Biriyani masala- .5 tsp (optional)

Mix all the above ingredients, ensuring all the chicken piece is well coated. Set aside for ½ to 1 hour or more.

FOR BIRIYANI
Rice (either Bullet rice or ½ jeera rice- ½ basmati rice)- 1 kg (equal parts chicken and rice)
Cardamom
Cloves
Cinnamon (chakke)
Bay leaf (optional)
Onions- 3 large
Tomatoes- 2 large
Green chillies- 2- 3
Mint leaves
Coriander leaves
Note: Measure the rice by volume. You will need to heat twice the amount of water, by volume and add it later on
1. Soak the rice in cold water for about 30 minutes.
2. Slice onions and tomatoes. Chop mint leaves and coriander coarsely
3. Grind mint leaves, coriander and green chilli, cinnamon, cloves and cardamom to a fine paste
4. Place a suitable sized pressure cooker on the stove and fry the dry spices in oil/ ghee until fragrant
5. Add onions, fry till golden brown
6. Add the mint- chilli paste, and a tea spoon of ginger garlic paste to the pan. Fry till the raw smell is removed
7. Add the chicken pieces, and fry for five to seven minutes in an open pan, medium to high flame, until the pieces are semi cooked
8. Add tomatoes, and red chilli powder
9. Heat water- twice as much as the volume of rice
10. Add the hot water to the chicken and bring to a boil
11. Add the soaked rice. Mix gently. Push the rice from the sides to the middle
12. Add a thin layer of ghee to the edge of the pan
13. Close pressure cooker, cook till rice is cooked in medium high flame.
(Alternate method- Drape a clean, thin towel over the top of the cooker, cover it with a well-fitting plate and place weights over the plate- a container with water will do and let it cook)
14. Once this is cooked, let the cooker cool down completely
15. Serve with raita




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