Dahi Country Chicken Biriyani

Hi frnz..So, here I m with yet another Biriyani recipe as Bakrid is nearing by..This tym it is DAHI COUNTRY CHICKEN BIRIYANI..I named it since u can use the gravy for tiffins lyk roti, chapati etc..And this is the simplest version of Dahi Chicken gravy with very few ingredients, but tastes great..Try this for sure n let me know ur feedback frnz..With no further delay, let's see how to make it..

RECIPE:

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Preparation Time: 10 mins + 2 hrs

Cooking Time: 1 hour

Serves: 5-6 persons

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INGREDIENTS: [1 cup=240 ml]

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For Marination:

Country Chicken - 20 pieces(medium aged)

Salt - as req.

Curd - little more than 1/2 cup

Ginger garlic paste - 3 tsp

For Gravy:

Butter - 2 tbsp

Green Chillies - 6

Turmeric powder - 1/2 tsp

Pepper powder - 2 tsp

Saunf powder - 2 tsp

Lemon - 1/2

For Boiling Rice:

Basmati Rice - 1.5 cups

Pandan leaves - 6 (chopped)

Cinnamon - 3 pieces

Stone flower(Kalpasi) - 1

Nutmeg - 1 small piece

Whole pepper - 1 tsp

Cloves - 5

Cardamom - 5 (crushed)

Salt - as req.

Coconut Oil - 2 tsp

Water - generously

Other Ingredients:

Onion - 2

Butter - 2 tbsp

Garam Masala - 1 tsp heaped

Mint leaves - 1/4 handful

Coriander leaves - 1/2 handful

Ghee - 2 to 3 tsp

WATCH HOW TO MAKE THE RECIPE:

METHOD:

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1. Marinate country chicken with the 'For Marination' ingredients for atleast 1-2 hours.

2. In a kadai, add 2 tbsp butter, and fry the onions until brown. Remove and set aside.

For gravy:

3. In the same kadai, add 2 tbsp butter, chopped green chillies and saute a little.

4. Add the marinated chicken mixture, mix well, close with a lid, and cook in simmer until 95% cooked. It took around 30 mins for me.

5. Add the tumeric powder, pepper powder, saunf powder, and mix well.

6. Finally, add the squeezed lemon, close with a lid and cook in simmer for 5 more mins.

For Boiling Rice:

7. Meanwhile, in a big vessel, boil water. Add all the ingredients mentioned in 'For Boiling Rice' except Basmati Rice. Boil in high flame.

8. When the water color has changed with the flavour of the spices, remove the spices.

9. Now, add the washed Basmati Rice already soaked for 10 mins.

10. Cook in medium to high flame for not more than 5-6 mins. The rice should not be wellcooked.

11. Strain the water in another vessel. Don't discard it. We need this vessel for Dum.

For Biriyani:

12. To the gravy kadai, add the strained rice and spread it evenly.

13. Top it with garam masala, then the fried onions, followed by mint and coriander leaves.

14. Finally add the ghee to the sides of the kadai and top as well.

15. Close with a lid or vessel. Place the hot water vessel on top of it. Cook in simmer for 20 mins.

16. Open and serve after 5 mins. That's it!!

Your super delicious Dahi Country Chicken Biriyani is ready to be served!! Njjoy!!

NOTE:

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1. You can make the same recipe with mutton/beef etc.

2. Keep the marination in room temperature if you are going to use it in 2-3 hours. Use refrigerator only if you are using longer than that.

3. Cooking time of chicken varies with its age. You can also use pressure cooker, but taste will be reduced comparatively.