Chicken Biryani With Chicken Gravy

Chicken Biryani

Ingredients

Chicken – ½ kg

Basmati rice/jeera samba rice – 600gms

Big onions (chopped lengthwise) – 2 nos

Small onions – 10 nos

Green chillies – 10 nos

Tomato (chopped) – 2 nos

Mint leaves – 1 cup

Coriander leaves – 1 cup

Ginger/garlic paste – 3 tblsp

Turmeric powder – ½ tsp

Cumin seeds powder – 1½ tblsp 

Bay leaf – 2

Mace – 2

Curd – 1½  cup

Coconut milk – 1 cup

Lemon – 1

Salt – required

Oil – required

For Biryani powder

Cardamom – 5 nos

Star anise – 2 nos

Cloves – 3 nos

Black stone flower/kalpasi – few

Poppy seeds – 3 tblsp

Cinnamon stick – 3 nos

Nutmeg – 1

Dry Red chillies – 5 nos

Fennel – 2 tblspn

Method

♥ Soak the rice for 30 mins and Drain it and set aside.

♥ Marinate chicken for an hour in half lemon juice, 1tblspn ginger/garlic paste, ½ tspn turmeric powder and ½ cup curd.

♥ Take a pan and add all the dry ingredients for biryani powder and fry for 5 mins in slow flame and grind them into fine biryani powder.

♥ Grind mint leaves and coriander leaves with water and make semi-thick juice.

♥ In a cooker add oil and saute bay leaf, mace and chopped big onions until onions change into light brown color.

♥ Add the chopped tomatoes, ginger/garlic paste and sauté for few mins.

♥ Now grind small onion + green chillies and add the paste and saute.

♥ Then add some mint leaves and coriander leaves and mix well.

♥ Add the marinated chicken and cumin powder and stir well until the chicken is half cooked.

♥ Now add the rice and sauté for 2 mins.

♥ Add 1 spn biryani powder.

♥ Measure the coconut milk and mint/coriander juice which makes 1 ltr and add it. If the above 3 things doesn’t make 1ltr, add some water.

♥ Now add the remaining curd and squeeze half lemon juice.

♥ Add required amount of salt and two tspn ghee and mix well.

♥ Close the cooker lid with whistle on and cook it for 8 to 10 mins in medium flame.

♥ Switch off the flame and release the pressure to open.

♥ Mix well the cooked biryani and garnish with fried cashews and coriander leaves.

♥ Serve hot with onion raita and chicken gravy.

Chicken gravy

Ingredients

Chicken (boneless) – ½ kg

Big onion (chopped) – 1 no

Tomato (chopped) – 1 no

Coconut (grated) – 2 tblspn

Turmeric powder – ½ tspn

Red chilly powder – 1/2 tspn

Dry red chilly – 2 nos

Coriander seeds – 2 tblspn

Cumin seeds – 2 tblspn

Fennel – 1 tspn

Black pepper – 1 tblspn

Cinnamon – 1 small piece

Cardamom – 2 nos

Cloves – 3 nos

Ginger – ½ piece

Garlic – 4 pods

Lemon juice – 1 tspn

Curd – ½ cup

Oil as required

Salt to taste

Method

♥ Clean and cut the chicken into small pieces.

♥ Marinate the chicken with turmeric powder, lemon juice, red chilly powder and curd for an hour.

♥ In a frying pan pour some oil, add fennel, chopped onions, salt and turmeric powder and sauté well.

♥ Add chopped tomatoes and sauté until it turns mushy.

♥ Then add the chicken and sauté for few mins.

♥ Take little oil in a separate pan and add grated coconut, dry red chillies, coriander seeds, cumin seeds, black pepper, cinnamon, cardamom, cloves, ginger ,garlic and fry it for 3 mins.

♥ Grind them into a smooth masala paste with little water.

♥ Add 1 tblspn masala paste to the chicken mixture and sauté well.

♥ Throw in some salt to taste and pour ½ glass water in.

♥ Close the pan with a lid and let it cook for few mins in medium flame.

♥ Stir it occasionally until the oil separates.

♥ Now the chicken gravy is ready to serve.