Chicken Biryani – Indian Style

Step 1: Prepare Almond & Coconut Paste

Dry roast 15-20 almonds in a pan for 3-5 minutes until lightly toasted. Remove and set aside. Then, dry roast 2 tablespoons of dry coconut in the same pan for 3-5 minutes until golden brown. Transfer the toasted coconut to a blender and blend until powdered. Add the roasted almonds and blend again. Add water as needed and blend until a smooth paste forms. Set aside.

Step 2: Prepare Fried Onion Paste

Add 1/2 cup of fried onion to the blender (after removing the almond-coconut paste). Add water as needed and blend until a smooth paste forms. Set aside.

Step 3: Prepare Green Chili Paste

Add 1/2 bunch of cilantro and 3-4 green chilies to the blender. Add water as needed and blend until a green paste forms. Set aside.

Step 4: Sauté Whole Spices

Heat 1/2 cup of oil in a large pot. Add 2 bay leaves, 3-4 green cardamom pods, 1/2 teaspoon black cumin, 2 black cardamom pods, 4-5 cloves, and a 1/2 inch cinnamon stick. Sauté for 1-2 minutes until fragrant.

Step 5: Cook Chicken with Ginger Garlic Paste

Add 1 tablespoon of ginger garlic paste to the pot and mix well. Then add 2 lbs of chicken (legs and thighs) and mix, cooking until the chicken turns white.

Step 6: Add Onion and Green Chili Pastes

Add the prepared fried onion paste to the chicken and mix well. Then add the green chili paste and mix, cooking for 2-3 minutes.

Step 7: Season Chicken Gravy

Add 1 teaspoon red chili powder, 1 teaspoon garam masala powder, 1 teaspoon Kashmiri chili powder, 1 1/2 teaspoon coriander powder, 1 teaspoon biryani masala, 1 teaspoon salt, and 4-5 dry plums. Mix all ingredients well to coat the chicken.

Step 8: Add Tomatoes and Yogurt

Add 1 medium chopped tomato to the pot and mix well. Pour in 1 cup of yogurt and mix thoroughly. Cook until the liquid evaporates and the gravy thickens.

Step 9: Finish Cooking Chicken Gravy

Add water (mixed with any remaining coconut & almond paste from the blender) to the chicken gravy. Mix and cook until the chicken is fully done and the oil separates from the gravy. Set the chicken gravy aside.

Step 10: 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 teaspoon black cumin. Add 3 1/2 cups of basmati rice and 1 teaspoon of salt. Boil and cook for 10 minutes until the rice is about half-done. Drain the water from the rice and set aside.

Step 11: Layer the Biryani

Grease a baking tray with 2 tablespoons of oil. Spread a layer of the half-cooked basmati rice at the bottom. Spoon a generous layer of the prepared chicken gravy over the rice. Sprinkle fried onion, green chilies, cilantro, and mint over the gravy layer. Add the remaining half-cooked rice on top.

Step 12: Add Toppings and Bake

Sprinkle more fried onions, saffron, and optional red and yellow food coloring over the top rice layer. Place small cubes of butter evenly on top. Cover the baking tray tightly with aluminum foil to seal it. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes.

Step 13: Serve and Enjoy

Once baked, remove the biryani from the oven. Mix the layers gently before serving to combine the flavors. Garnish with fresh mint leaves and enjoy your delicious Chicken Biryani!

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