Chicken Biryani - Indian Style

Step 1: Prepare Coconut & Almond 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 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 with the coconut and almond paste. Add water as needed and blend until a smooth paste forms. Set aside.

Step 3: Prepare Green Chili Paste

In a clean blender, add 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 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 tsp black cumin, 2 black cardamom pods, 4-5 cloves, and a 1/2 inch cinnamon stick. Sauté for 1-2 minutes until the spices are fragrant.

Step 5: Cook Chicken with Ginger Garlic Paste

Add 1 tbsp of ginger garlic paste to the pot and sauté until fragrant. Add 2 lbs of chicken (legs and thighs) to the pot. Mix and cook until the chicken pieces turn white.

Step 6: Add Pastes and Spices to Chicken

Add the prepared fried onion paste to the chicken and mix well. Then, 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 ingredients well.

Step 7: Add Tomatoes and Yogurt

Add 1 medium chopped tomato to the chicken mixture and mix well. Pour in 1 cup of yogurt, mix thoroughly, and cook until the liquid evaporates and the oil separates from the gravy. (Pro Tip: Mix water with any remaining coconut and almond paste from the blender and add to the pot to prevent waste). Continue to mix and cook until the chicken is fully done. Set the chicken gravy aside.

Step 8: Boil 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 of salt. Boil and cook for 10 minutes, or until the rice is about half-cooked. Drain the water from the rice and set aside.

Step 9: Layer the Biryani

Grease a baking tray with 2 tbsp of oil. Spread half of the half-cooked basmati rice evenly as the first layer. Carefully spoon the entire chicken gravy mixture over the rice layer. Sprinkle a generous amount of fried onion, some green chilies, fresh cilantro, and fresh mint leaves over the gravy. Add the remaining half-cooked rice as the top layer. Sprinkle more fried onions, saffron, and optional red and yellow food coloring for visual appeal. Dot with butter.

Step 10: Bake and Serve

Cover the baking tray tightly with aluminum foil to seal it. Bake in a preheated oven at 350°F (≈175°C) (approximately 175°C) (175°C (≈345°F) (approximately 345°F)) for 20-25 minutes. Once baked, remove from the oven and gently mix the biryani before serving to combine the rice and gravy layers. Garnish with fresh mint and enjoy!

• Mix water with remaining coconut and almond paste from the blender to ensure no ingredients go to waste.

• For a vegetarian option, replace chicken with mixed vegetables or paneer.

• Adjust spice levels to your preference by increasing or decreasing green chilies and chili powders.