Make gashes on the chicken. Marinate with curd, ginger garlic paste, ½ tsp salt, biryani masala powder, turmeric & chili powder. Set aside for 1 hour. Wash basmati rice thrice and soak for 30 mins. Drain to a colander.
How to make chicken biryani
Heat ghee or oil in a cooker or pot. Saute whatever spices you have – bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera & mace for a minute. Fry onions stirring often until light brown.
Saute chicken for 5 mins on a medium heat. Cover & cook on a low flame until the chicken is soft cooked.Saute to evaporate excess moisture in pot.
Add curd, pudina, green chili, red chili powder, ¼ tsp salt, 1 tsp biryani masala.
Layering for chicken biryani
Mix everything well and layer chicken evenly at the bottom. Spread rice in a layer over the chicken.
Pour 3 cups water or thin coconut milk to a bowl. Add ½ to ¾ tsp salt and mix. Taste the water. It must be slightly salty.
Pour 2 cups of this water across the sides of the cooker or pot. Gently pour 1 cup water on top of the rice. Level the rice if needed. Sprinkle mint & fried onions.
Cooker method – Set the flame to medium high. Cover & place the whistle. Cook for 1 whistle. Set the cooker away from the burner to stop cooking further.
Pot method – If cooking in a pot, cover and cook on a medium flame until the rice is done to your liking. Rest until the pressure settles. Fluff up the chicken biryani with a fork. Serve from top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.
Enjoy chicken biryani with raita and sliced veggies, papad and shorba.