Chicken Biryani – Indian Style

Step 1: Prepare Almond & Coconut Paste

Dry roast 15-20 almonds in a pan for 3-5 minutes until lightly browned. Remove from pan. Then, dry roast 2 tbsp of dry coconut in the same pan for 3-5 minutes until golden brown. Transfer the toasted coconut to a blender and blend until finely ground. Add the roasted almonds to the blender and blend. Add water as needed and blend until a smooth paste forms. Add 1/2 cup of fried onion and more water as needed, then blend until a smooth paste forms. Set aside.

Step 2: Prepare Green Chili Paste

In a clean blender, combine 1/2 bunch of cilantro and 3-4 green chilies. Add water as needed and blend until a smooth green paste forms. Set aside.

Step 3: Sauté Spices and Chicken

Heat 1/2 cup of oil in a large pot. Add 2 bay leaves, 3-4 green cardamom pods, 1/2 tsp black cumin, 2 black cardamom pods, 4-5 cloves, and a 1/2 inch cinnamon stick. Sauté for 1-2 minutes until fragrant. Add 1 tbsp of ginger garlic paste and mix. Add 2 lbs of chicken (legs and thighs) to the pot. Mix and cook until the chicken turns white.

Step 4: Cook Chicken Gravy

Add the prepared fried onion paste to the chicken and mix well. Add the green chili paste and mix. Cook for 2-3 minutes. Add 1 tsp red chili powder, 1 tsp garam masala powder, 1 tsp Kashmiri chili powder, 1 1/2 tsp coriander powder, 1 tsp biryani masala, 1 tsp salt, and 4-5 dry plums. Mix all the spices well with the chicken. Add 1 medium chopped tomato and mix well. Pour in 1 cup of yogurt and mix. Cook until the liquid evaporates and the chicken is done.

Step 5: Prepare Basmati Rice

In a separate large pot, bring 8 cups of water to a boil. Add 2 star anise, 2 bay leaves, 5 black cardamom pods, 6 green cardamom pods, a 1/2 inch cinnamon stick, 4 cloves, and 1/2 tsp black cumin. Once boiling, add 3 1/2 cups of basmati rice and 1 tsp salt. Boil and cook for 10 minutes, or until the rice is half done. Drain the water from the rice and set aside.

Step 6: Layer and Bake Biryani

Grease an aluminum tray with 2 tbsp of oil. Spread half of the cooked basmati rice as the first layer. Spoon the chicken gravy over the rice, ensuring even distribution. Sprinkle a generous amount of fried onion, green chilies, cilantro, and mint over the chicken gravy. Add the remaining half of the basmati rice as the top layer. Sprinkle more fried onions, saffron, and optional red and yellow food coloring for visual appeal. Dot with butter. Cover the tray tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for 20-25 minutes.

Step 7: Serve and Enjoy

Carefully remove the biryani from the oven. Before serving, gently mix the layers to combine the flavors and colors. Serve hot and garnish with fresh mint leaves. Enjoy your delicious homemade Chicken Biryani!

• Mix the water with remaining coconut & almond paste from the blender so it doesn't go to waste.