Chicken Biryani

Dissertations could be written about Biryani and its history. Many legends state that Biryani was brought to India by the Turk-Mongol conqueror, Taimur, in the 14th Century. Biriyani is the quintessential celebratory dish in India and an aromatic delicacy that dazzles as a sublime one-dish meal, The city of Hyderabad is often linked for its signature biriyani and it has become a local landmark. However difficult for many to admit, the dish originated in Iran. Even the name biriyani can be traced to the original Persian “birinj biriyan” – literally, fried rice. The dish is often associated with Royal families, as it was served to show the family’s wealth, or to impress important guests. It is phenomenal to see the various versions from Uttar Pradesh, Kerala to Rajasthan which differ so much from one region to the next. The beauty of this dish is you can vary its preparation and ingredients according to taste. It requires several steps to prepare, but the end result is spectacular and can be as elegant as you want it to be. This is the time to pull out your best saffron and best cuts of meat to make this ever-so spectacular dish.
I once had it at The Four Seasons Hotel in Mumbai at the famed San: Qi restaurant where they still serve it : Handi Murgh Biryani served with a dough crust… to die for. Don’t be afraid by the sheer number of ingredients and steps it takes to prepare the dish, as the result will be spectacular.

INGREDIENTS

Marinade for the chicken (You can substitute with lamb or any other meat you prefer) or omit the meat and prepare with various vegetables; from brocoli, cauliflower, string beans etc…
1/2 Kg. Chicken thighs cut in medium-size pieces
3 Tablespoons Yogurt
1 1/2 Tablespoon Ginger – Garlic paste (I use 3 garlic cloves with a 2in.ginger piece with a grater)
3/4 Teaspoon Salt
1/2 Teaspoon Turmeric
1/2 Teaspoon Red Chili powder
1 Tablespoon Garam Masala
1 Tablespoon Lemon Juice

WHOLE SPICE
1 Bay leaf
6 Cloves
1 Inch Cinnamon Stick
1 Star Anise
3/4 Teaspoon Cumin Seeds
1 Strand Mace

OTHER INGREDIENTS FOR CHICKEN BIRYANI
2 Cups Basmati Rice
2 Tablespoons Vegetable Oil
1 Large Onion sliced thinly
1/2 Cup Mint Leaves chopped fine
1 Green Chili
1/4 Cup Plain Yogurt
1 Teaspoon Garam Masala
3 Cups Water
1 Generous Pinch of Saffron soaked in 2 tablespoons lukewarm Milk

PREPARATION

To a bowl, add yogurt, ginger & garlic paste, salt, garam masala, turmeric, lemon juice and red chili powder.
Add the chicken pieces to the marinade – Cover and set aside for an hour, or even better, overnight.
Rinse the Basmati Rice thrice and soak for 30 minutes – Drain to a colander after 30 minutes.

Heat the vegetable oil in a pot. Add the whole spices; bay leaf, cardamom, cloves, cinnamon, star anise and cumin seeds. When the spices begin to sizzle, add the onions fry them evenly stirring often until brown on the edges. Add the chicken and saute until pale for about 5 minutes on medium heat.
Reduce the heat and cover with a lid and cook for about 10 minutes, until the chicken is cooked thru. Remove the lid and cook until most of the liquid has evaporated.
Add the yogurt, chopped mint leaves, green chili, red chili powder and garam masala.

Mix everything well and layer chicken evenly at the bottom.

In a separate pot, boil the rice in salted water for about 5 minutes, until half cooked. The grains should still be firm to the touch.
Drain and spread the rice in a layer over the chicken.
Add the water and pour it on the side of the pot. Finally, add the saffron which has been dissolved in lukewarm milk.
Add some fresh mint leaves and fried onions if you wish.

Cook at medium-low heat for about 15 minutes, until the rice is fully cooked and the grains should separate easily. Let the dish rest for 10 minutes and serve from the bottom up.