GMT: Chicken Biryani
 
Prep time
Cook time
Total time
 
This recipe is at best an approximation of the recipe that my cook uses to make chicken biryani. I love his version and hope you do too.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 6-8
Ingredients
For the Chicken marination:
  • 800 gms chicken
  • 4-5 tbsp curd
  • 1 tsp turmeric powder
  • 2 tbsp ginger garlic paste
  • red chilli powder
  • ½ tsp garam masala
  • salt, to taste
For deep frying:
  • 2 cups red onions, sliced
  • 2 tbsp ginger slices
  • 6-8 sliced green chillies
  • 1 cup mint
Tomato onion paste
  • 1 tomato
  • 1 onion
  • 2 tsp Biryani masala
  • 1 tsp freshly ground garam masala
Rice
  • ½ kg rice
  • few mint leaves
  • 1-2 tbsp ghee
  • salt, to taste
for the layers:
  • Coriander leaves, chopped
  • 2 tsp milk each mixed with red and yellow food color (you can use saffron instead of yellow)
  • 1 cup Oil, for frying and cooking
Instructions
For the rice:
  1. Cook the rice as you would with the mint and ghee, making sure you do not overcook the rice.
For the chicken masala:
  1. Marinate the chicken and keep for at least 30 minutes. Meanwhile heat the oil and fry the onions till golden brown and remove. Keep aside. Fry the ginger slices and the sliced green chillies, just slightly. You want to get a slight crisp. Fry the mint in a similar fashion. Its just putting and removing the mint after a few seconds in.
  2. In the same oil, add the tomato onion paste. Once the oil separates add the chicken along with the marinade and cook covered for 15-20 minutes, till all the water dries and you can see the oil floating on the side.
  3. Add the garam masala and the biryani masala. Then add half the rice to the chicken. Mix gently making sure not to break the rice. If your rice is overcooked then it will become mushy, so be careful when you cook the rice. Mix and keep on low flame for 1-2 minutes.
For the layering:
  1. In the dish you plan to serve the biryani, add half of the chicken-rice mix, then the fried mint, onion, green chillies ginger mix. Then a little plain rice, and repeat, leaving few of the fried onions, mint, green chilies for garnishing on the top. Sprinkle the colored milk on top and garnish with the coriander/cilantro and the fried onions, mint. Serve hot.
Recipe by The Novice Housewife at https://novicehousewife.com/2015/06/23/gmt-chicken-biryani/