There is a fast forward way to make Biryani. And then there is a traditional way. And then there is the middle path. This is the middle path.
How to make the curry – I use a whole chicken cut up into curry sized pieces (Yes the butcher gets that terminology). Bone in is preferred for Biryani.
Marinate chicken in the following
– yogurt (1 cup)
– cumin powder (1/2 tbsp)
– turmeric (1/2 tsp)
– lemon juice (1 lemon)
– coriander powder (1/2 tbsp)
– chopped coriander and mint and green chilies
– ginger and garlic paste
In a heavy base pan and add some oil, and sliced onions. Cook the onions until they turn pinkish brownish. Add the marinated chicken and cook until the liquid starts to bubble up. You want this entire liquid to reduce so cook on medium with a lid on for some time. This will keep the chicken moist. You are to judge when the chicken is cooked. You don’t want it overcooked.
Cook 2 cups of rice. I basically let it cook in the rice cooker and take it out 3-4min early.
Take some saffron and add it to warm milk (1/4 cup) and keep it ready
Slice onions really thin put them on a baking sheet, sprinkle some oil on them, and broil them at H1 for 30-45 minutes. They should turn golden (not black).
(You can also use friend onions from Trader Joes and just roast it in a pan with some raisins and almond slices)
Now take an earthen pot, and brush it with oil inside.
Start with adding a layer of chicken curry followed by a layer of rice, followed by some fried onion and raisins and splash tbsp of the saffron milk.
Now repeat the step above and top it off with some strands of saffron and fresh coriander
Seal the earthen pot (mine has a lid :)) And let it cook in the oven at 400F for 40 minutes.
Serve HOT and steaming with Raita 🙂