BONELESS CHICKEN BIRYANI RECIPES

Steps:

• Coat the marinated chicken with all the spices.
• Heat oil and reduce the flame and add chicken pieces and fry well to crisp. (The pieces take time to fry)
• Add oil to the pan and heat it.
• Add Cumin, chopped Garlic and Green Chillies and fry on a high flame.
• After the Green Chillies are fried, add chopped Onions and Curry leaves.
• Add the diced tomatoes and cook well. Alternately, you could add 1 tsp of Tomato Ketchup.
• Add Garlic Ginger Paste, Mirchi Powder, Salt, Coriander Powder, Cumin Powder and Garam Masala.
• Then reduce the flame completely, add the whisked curd. Keep mixing or the Curd gets flaky.
• When the Curd is fully mixed with the Spices, add the Fried Chicken and let the pieces get coated with the Spices.
• Then add a little water and fry until oil separates from the Gravy.
• When the oil separates, add the chopped Coriander/Mint, a sprig of Curry Leaves and mix well. Add lemon juice and remove from fire.
• Boil water, add all Spices, Salt, Chopped Mint and Coriander and let it boil on high flame.
• When the water is boiling, add the soaked Basmati Rice and cook to 60 Percent. (Sixty percent is more than half cooking but the grain should still be brittle).
• Take a vessel with a thick bottom and strain the 60 percent cooked rice and spread it in a layer.
• If the Rice is cooked on high flame for another 3 minutes, it becomes 70 percent cooked. Add that layer on to the 60 percent layer.
• Then add the Fried Chicken. As my Chicken Gravy was dry, I have added 50 ml boiled water. (Biryani tastes good if Chicken has Gravy).
• If rice is cooked for another two minutes, it is cooked to 80 %. Then add that rice as a thin layer.
• Mix Oil with Ghee and pour it along the rim of the vessel on the Biryani.
• Add Fried Onions (Optional)
• After the rice is cooked, pour the rest of the boiling water, about ½ cup, along the rim of the vessel.
• Sprinkle 1/4 tsp of Cardamom Powder on the surface. It smells good. (But this is optional.)
• Dum the Biryani with Tissues, Banana Leaf or Lead plate. Or seal the rim of the vessel with Maida paste and let the Biryani become Dum.
• In case you are using tissues, sprinkle water and let it Dum for 15 minutes. Out of that 8 minutes can be on high flame, 7 minutes on low flame and let it rest for 15 minutes after the stove is switched off.
• After 30 minutes in all, turn it over with a flat ladle and serve.