Spicy Chicken Biryani by Chef Zakir

Ingredients

• Large onions (fried) 2
• Potatoes 300g
• Rice (basmati) 1kg
• Oil 1/4 cup
• Chicken 1kg
• Tomatoes (sliced) 4-5
• Coriander powder 2 tbsp
• Cumin powder 1 tbsp
• Cumin whole 1 pinch
• Red chilli powder 1 tbsp
• Salt as required
• Lemon juice 2-3 tbsp
• Water as required
• Food coloring 1/4 tsp
• Whole black peppers 3-4
• Cardamom 2-3
• Nutmeg and cardamom powder 1-1 1/2 tsp
• Yogurt 1 cup
• Ginger and garlic paste 1 tbsp
• Green chillies (whole) 5-6
• Mint leaves 1/2 cup
• Curry leaves 2 tbsp
• Ginger (julienned) 1 tbsp
• Screwpine essence (Kewra) 1 tsp
• Coriander leaves 1/2 cup

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Cooking Directions

1. Boil rice with cumin, cardamom, clove, whole black pepper, curry leaves, nutmeg powder and mint leaves.
2. Fry the potatoes in oil. Strain and reserve the oil.
3. In a pan add tomatoes and the fried onions.
4. Add coriander powder, red chilli powder, whole cumin, cardamom, clove, salt, whole black peppers. Mix then add a little bit water.
5. Add the chicken and cook for 3-4 minutes.
6. Add the fried potatoes and cover with lid for 3-4 minutes
7. Add julienned ginger, curry leaves, salt, green chillies, ginger/garlic paste and add water. Mix thoroughly.
8. Now add the boiled rice to the mixed curry on top of it.
9. In a cupful of yogurt add a little water to mix and place on top of the rice.
10. Mix the kewra, cardamom powder, food color and water. Pour in a circle on the rice.
11. Add lemon juice and scatter the mint leaves with coriander leaves.
12. Place a cloth on top of the rice and place the lid for 25 minutes.
13. With a slotted spoon mix the rice and curry mixture lightly and invert onto serving plate.
14. Garnish with coriander.