Chicken and Marinade Ingredients:
1 kg chicken (cut in medium pieces)
1 cup yogurt
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon Red chili powder
1/2 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 ½ teaspoons salt
2 tablespoons lemon Rice Ingredients:
3 cups Basamati rice (soak for 30 mins)
2 tablespoons salt
1 Bay leaf
4 Green cardamom
4 Cloves
1 small cinnamon stick Gravy (Masala) Ingredients:
3 large sliced onions
2 medium chopped tomatoes
3-4 slit green chilies
1/2 cup fresh coriander, chopped
1/2 cup fresh mint, chopped
1/2 cup oil Layering Ingredients:
1/2 teaspoon yellow/orange food color (mixed in
2 tablespoons of water or milk )
1/2 cup fried onions Handful extra mint and coriander
1/2 teaspoon kewra water or rose water (optional) Instructions: Marinate the chicken
1. In a large bowl mix : 1 kg chicken , 1 cup yogurt , 1 tbsp ginger paste , 1 tbsp garlic paste ,
1 tbsp red chilli powder , 1/2 tsp turmeric , 1 tsp coriander powder , 1 tsp cumin powder , 1 tsp garam masala , 1.5 tsp salt , 2 tbsp lemon juice .
2. Mix well so all pieces are coated. Cover and refrigerate at least 1 hour .
Prepare the rice
1. Rinse 3 cup basmati rice under cold water until water runs clear. Soak in water for 30 minutes.
2. Bring a large pot of water to a boil and add 2 tbsp salt and whole spices (1 bay leaf, 4 green cardamom 4 cloves ,1 cinnamon stick )
3. Add soaked rice and cook until parboiled about 5-6 minutes ( rice should be soft outsides but still firm in center ) Drain rice in a colander and set aside .
Make fried onions and masala (gravy)
1. Heat 1/2 cup oil in a large heavy pot or deep pan over medium heat.
2. Add 3 large sliced onions, fry stirring often, until deep golden brown and crisp. Remove half the fried onions to a paper towel (these are for layering and garnish ) keep the rest in the pot.
3. To the onions remaining in the pot and the marinated chicken (including the marinade) cook on medium - high until chicken changes color and oil separates slightly (about 8-12 minutes).
4. Add 2 medium chopped tomatoes, 3-4 slit green chilies, 1/2 cup chopped coriander and
1/2 cup chopped mint.
5. Cook until tomatoes soften and gravy becomes thick (about 6-8 minutes).
Layer the briyani
1. Reduce heat to low and spread half of the cooked chicken and gravy evenly in the pot.
2. Sprinkle half of the drained rice over the chicken and sprinkle some fried onions, a handful of mint and coriander, and 1/2 tsp kewra / rose water (optional), if using, sprinkle half of the food color mixed with 2 tablespoons warm milk/water on the rice in a few spots.
3. Repeats: add the remaining chicken (or remaining gravy) then the rest of the rice. Top with remaining fried onions, mint, coriander and the rest of the color / milk mix (if used).
Dum (sealed slow cooking)
1. Cover the pot with a tight-fitting lid. For a better seal, place a layer of aluminum foil between the pot rim and the lid or wrap a clean kitchen towel around the lid edge (be careful with towels if using gas flame).
2. Cook on very low heat for 25-30 minutes. if you have a heat diffuser (tava), place the pot on it for steadier low heat. Alternatively , you can place the pot in a preheated oven at 160c /
320F for 25-30 minutes.
3. After 25-30 minutes, turn off the heat and let the pot rest 10 minutes before opening.
Serve
1. Gently mix the layers a little before serving so rice and chicken combine.
2. Serve hot with raita (yogurt sauce), salad and lemon wedges.
