Hydrabadi Chicken Biryani

After a lot of experimentation, here's a biryani recipe that actually turned out so well that I have been using it since. Try it and let me know what you think.

Marinade
1 pound chicken cut to pieces
1 cup thick curd
4 – 5 green chilies
5 cloves garlic
Bunch Coriander
Bunch Mint leaves
½ tsp Turmeric
1 tsp Coriander powder
½ tsp Garam Masala
½ tsp chili powder
Salt

Masala:
2 Onions Sliced thin
1 tbsp ghee
2 tbsp oil
2 tbsp Hydrabadi Biryani masala or 1 tbsp Garam Masala mixed with water to form a paste
2 Tomatoes chopped small
Optional Masala: Dry fry 1 tbsp poppy seeds & 1/4 cup desiccated coconut (grind to smooth paste with water)

Rice :
2 ½ cups Basmati Rice (washed and drained)
Cinnamon
Cloves
Bay leaf
1 sprig curry leaves
1/2 cup mint leaves chopped
Cardamom
¼ cup coconut milk (optional)
Fried Onion for garnishing

Method:
1. Put the chilies, garlic, mint and fresh coriander in a food processor and grind to paste.
2. Beat the curd and add the freshly ground paste, salt, turmeric, Coriander powder, chili powder and Garam masala.
3. Add the chicken pieces and marinade for at least an hour. Or refrigerate overnight.
4. Add Ghee in a pan, add in the cinnamon, cloves, cardamom, and bay leaf. Add the rice and fry till the rice changes to a pale yellow. Now add 31/2 cups water, add ¼ cup coconut milk and salt. Allow to cook on gas or cook in rice cooker.
5. In a separate pan, heat up the ghee and oil, fry the onions till they start browning . Add the curry leaves, mint and fry for a few minutes.
6. In a small bowl mix the Hydrabadi Biryani Masala or Garam masala with a little water to form a thick paste.
7. Add the paste to the onions and fry for a minute. Now add the chicken marinade and cook till the oil separates. Now add the poppy seed and desiccated coconut masala (if using)

8. Add in the tomatoes, and cook further for another 15 mins.
9. Layer the Biryani starting with the Chicken, then the Rice and the Fried Onions in a baking dish
10. Bake in oven for about 15 - 20 mins.

Garnish with deep fried onions, cashews and Sultanas. Serve with boiled eggs, sliced cucumber and raita.

Tip: I buy ready made fried onion packets from the Asian store and put them in the oven for about 5 mins till they turn crip before layering them into the Biryani. Try leaving some overnight, Biryani always tastes better the next day ... :O) Enjoy.