Grilled Chicken Biryani

When I went to India last year, my cousin made me taste this Star Biryani in Vijayawada. The chicken pieces were grilled separately and served with plain biryani. 

I liked the idea but that chicken was too dry lack of marination. So, I went with marinating the chicken for 30 minutes and then grilling it. The chicken was so tender and juicy. 

I served it with plain biryani and some raita. It was a hit.

Preparation Time: 10 minutes 

Marinate Time: 30-40 minutes 

Cook Time: 30 minutes 

Serves: 4-5

Ingredients:

For Chicken:

Chicken : 1 kg with bones

Curd/yogurt : 3 tablespoons 

Red chili powder: 2 teaspoons

Turmeric: 1/2 teaspoon 

Ginger garlic paste: 1 tablespoon 

Garam masala: 1 teaspoon 

Salt to taste 

For Biryani:

Basmati Rice: 2 cups

Ghee : 3 tablespoons 

Onion : 1 large sliced

Ginger garlic paste: 1 tablespoon 

Cilantro/Coriander leaves: Small bunch chopped 

Coconut milk: 1 cup 

Water : 1 3/4 cups

Fresh ground biryani masala: 1/2 cup

Salt to taste 

For Biryani Masala: (Makes 1/2 cup)

Cinnamon: 2" stick

Fennel Seeds/Saunf : 2 teaspoons 

Cumin Seeds/ Jeera : 1 teaspoon 

Green cardamom/Elachi: 5

Cloves/Laung : 5

Bay leaves: 2

Mace : 2

Stone flower: 3

Star Anise : 1

Black pepper: 1 teaspoon 

Coriander seeds: 3 tablespoons 

Red chili powder: 1 tablespoon

Method:

Mix all the ingredients listed for chicken and marinate in the refrigerator for 30-40 minutes.

Heat the oven to 400 degrees, place the chicken pieces on a grill rack and grill them for 25 minutes. Use the broiler setting and broil for 5 minute to get the char.

Wash and soak rice for 30 minutes.

Dry roast all ingredients except red chili powder, let them cool and grind into a smooth powder. Add chili powder and grind one more time. 

Heat ghee in a vessel and add onions and sauté till they turn light brown. Add ginger garlic paste and fry for 30 seconds. 

Add the masala and fry for 30 seconds. Add cilantro, coconut milk, water, salt and bring it to a boil. Add drained rice and bring it to a boil again.

Close lid and simmer the stove for 15 minutes until the rice is done. Wait for 10 minutes and fluff it with a fork.

Serve hot by placing chicken pieces on the top and raita as a side.

Note: I used halogen oven this time as it expedites the cooking time and chicken is grilled perfectly in 20 minutes.