-
1
Combine Chicken, Garlic, Ginger, Red chili powder, turmeric powder, Coriander powder, Black pepper powder, Salt. Set aside in the fridge for one hour.
-
2
Meanwhile, heat the half cup butter in a skillet. Add the onions. Lower flame to Medium. Add a pinch of salt (helps draw out the water int eh onion so it cooks faster). Stir frequently (every 30 -40 sec). Tip - If you feel the onions are burning and sticking to the bottom, add a few drops of water and stir. It will help 'unstick' the onions.
-
3
Add the chicken to a deep heavy-bottomed pot with a half cup water and put on low flame, till its mostly cooked. Stir once in a while so it doesn't stick to the vessel.
-
4
While the chicken is cooking, heat the remainder of the clarified butter to a deep heavy-bottomed pot and add the whole spices (bay leaves, cardamom, cinamon, black pepper corns) in it and stir till they crack open. Drain the rice and add it to the pan. On a low flame, fry the rice without any added water for 2 minutes. Add 4 cups of water, salt and bring to boil. Add the rice. Cover and cook till rice is almost done. DO NOT overcook the rice.
-
5
Once the rice is done, shut off the flame and add the chicken pieces to it. Reserve the remaining 'masala stock' till the end. After mixing the rice and chicken, add the stock one teaspoon at a time and stir slowly, making sure not to break the rice too much.
-
6
Layer the caramelized onions on top of the rice and chicken mixture. Sprinkle the Coriander leaves and close the vessel. Turn on the heat to the lowest setting and let it cook for another 10-15 mins.
-
7
Turn off the flame and serve.
-
8
You can have the Biryani with some raita and pappad, but its still delicious without any accompaniments!
