Muslim Chicken Biryani

Biryani is made in several versions but the one that Muslims make has a distinct taste to it. Growing up in Hyderabad, I always enjoyed the taste of their biryani.

Kids really enjoy the taste of this biryani too even though it's a bit spicy.

So, here is the recipe...

Preparation Time: 10 minutes 

Cook Time: 45 minutes 

Serves : 4-5

Ingredients:

Basmati Rice : 2 cups

Chicken with bones : 500 gms

Onion : 2 medium sliced

Tomato: 1 large puréed 

Curd/yogurt: 2 tsp 

Cloves : 5

Elachi/cardamom: 4

Ginger garlic paste: 1 tbsp 

Coriander powder: 1 tsp 

Red chili powder: 1.5 tsp 

Mint leaves: 4 tsp 

Coriander leaves/cilantro: 1/4 cup 

Milk : 1/2 cup

Yellow/orange color: 3-4 drops (optional)

Salt to taste 

Biryani masala:

Cloves : 12

Elachi/green cardamom: 3

Cinnamon: 1" stick 

Shahi jeera: 1 tsp 

Star anise: 1/2 flower

Black pepper: 1/2 tsp 

Bay leaf : 1

Grated nutmeg: 1/4 tsp 

Method:

Wash and soak rice for 30 minutes.

Dry roast all ingredients listed for biryani masala, cool them off and grind to a fine powder.

Heat 2 tbsp of oil and 2 tbsp ghee in a vessel and add cloves and Elachi. Fry for 30 seconds. Add 1/2 of the mint and onions, sauté the onions till they are light brown in color. Don't burn them. 

Add chicken and salt and fry until the chicken pieces are light browned, this should take about 10-12 minutes. Add ginger garlic paste, red chili powder, coriander powder, biryani masala and mix well to coat. Fry for 3 minutes. Add tomato purée and curd, simmer and cook for 5 minuets.

In the meantime, boil water in a big pot with a little bit of salt, add soaked rice and cook for 5 minutes. Drain rice.

Add cilantro to the chicken as a layer and add drained rice. Mix yellow color in milk and pour it over the rice in circles. Add couple orange drops to rice, close lid and put something heavy to keep the dum.

Simmer the stove for 15 minutes.

Turn off the stove, let it rest for 5 minutes before opening the lid. Fluff up with a fork and serve hot with raita.