Mughlai Chicken Biryani (Ramzan Special)

Friday fever is back and what more.... back with a dhamakedar recipe for Ramzan!!!!

Ramzan is the ninth month according to Islamic Lunar calendar. Ramzan (written as Ramadan) is derived from the Arabic root word 'ramida' or 'arramad' that means intense scorching heat and dryness, especially of the ground. Ramadan is so called to indicate the heating sensation in the stomach as a result of thirst. During Ramadan the people who fast are not allowed to eat or drink anything (including water) from dawn to after sunset. Iftar  refers to the evening meal when muslims break their fast during the Ramadan. Iftar is one of the religious observances of Ramadan often done as a community, with people gathering to break their fast together. Iftar is done right after sunset.

So now that Ramzan is here lets have a feast...... so what better than a yummy Biryani.

Ingredients:

1 kg            Chicken

4 cups        Basmati Rice (I used Indian Gate)

1 cup          Curd

1/2 cup       Pudina leaves

1/2 cup      Coriander leaves

4 to 5         Green Chillies

3 to 4 tsp   Ginger Garlic Paste

3 to 4         Onions

1 tsp           Haldi

2 tsp           Namak Shamak

3 to 4 tbs    Oil

To be ground:

7 to 8         Red Chillies

3                Big Elaichi

4 to 5        Small Elaichi      

8 to 10      Cloves

12 to 15    Pepper Corns

3 to 4        Cinnamons

1 tsp         Jeera

3 tsp         Dhania seeds

3 tsp         Fennel (Saunf) seeds

2               Bay Leaves

5 to 6       Star Anise

4 to 5       Dagad Phool

1/2           Nagkeshar

Roast all the ingredients and grind them finely.

For the Garnish:

3 to 4        Onions

5 to 6        Potatoes

10 to 15   Cashews

Oil for deep frying

1/4 cup    Milk
a pinch of lemon yellow color and kesari color. Or you can use kesar.

For the rice:

5         Cloves

5         Pepper corns

2         Bayleaves

2         Cinnamons

2         Star Anise

5         Small Elaichi

2         Big Elaichi

1 tsp   Salt

Method:

Prepare the marinade but mixing together the curd, chopped pudina leaves, dhania leaves, choped green chillies, ginger garlic paste, salt, haldi and the ground masala.  Add the chicken to the marinade and marinate for atleast 4 to 5 hrs. Ideally it should be marinated overnight.

For the rice:

Wash the rice.

In a large vessel, boil 5 to 6 cups of water. Add the whole masala, salt and the rice to it. When the rice is nearly done, drain the water and spread the rice on a plate. You can add a little ghee to the rice to prevent it from sticking.

For the gravy:

In a heavy bottomed vessel, heat the oil. Add the chopped onions and saute till brown. Now add the marinated chicken and cook covered till the chicken is done and the gravy is thick. This will take about 1/2 an hour to 40 mins.

Check the seasoning. If you want more spice just add a little red chilli powder.

For the garnish:

Heat the oil in a kadhai. Cut the onions lenghwise and deep fry till golden brown and crisp.

Drain and remove.

Cut the potatoes into finger chip. Deep fry and keep aside.

Similarly fry the cashews till golden.

To assemble the Biryani:

Take a little milk in two different bowls. Add lemon yellow color in one and kesari in another.

In handi or a flat bottomed vessel, put a layer of rice just drizzle a little colored milk. Add a little fried onions and potatoes and a few cashews. Next put a layer of the chicken masala. Keep on layering the biryani similarly. The last layer should be of the rice. Now top off all the garnish on the last layer. Cover the biryani with a tight lid so that the flavors stay sealed.

Serve with Onion and tomato raita.