Chicken Biriyani

There are many ways to make biriyani and this is my favorite method!!

I've made this chicken biriyani many times and it's always been a heart warming meal with the eggs, raitha and Pappad.

This picture was taken when I cooked for my best friend in Shillong who came over for lunch and being the hungry foodies that we are had no patience to click a perfect picture of the mouthwatering meal ;)

With a little prep ahead this meal will come out beautifully.To start with..

1) soak 2 cups of long grain basmati rice in water for 15-20 minutes . Drain and keep aside.

2) sauté in one spoon of hot ghee

-one whole cinnamon stick

- two cardomom pods

-3 cloves

- 4 whole black pepper cones

- one- two dried bay leaf

- one star anise

- one skin dried inner skin of nutmeg.

To the roasted spices add in the drained rice sauté for 2 minutes and keep aside.

3) In one spoon of ghee sauté a handful of cashews and once that sizzles and in a handful of raisins. Sauté till the raisins get puffed up. Keep aside for garnish .

4) sauté 

-4-5 finely diced red onions till light golden and keep aside half of it for garnish and to the rest of the onions in the pan,

In low heat, Add in

- a spoon of ginger garlic paste

- one teaspoon of turmeric powder

- one teaspoon of coriander powder

- one teaspoon of Kashmiri chilli powder

- one teaspoon of garam masala.

- salt and pepper .saute together and

- add puréed or finely diced two tomatoes..

-let everything come together, sauté in medium heat till oil seperates.

- add in half kg or 2 cups of chicken with bone.(medium sized.)

- mix together and cover and cook for 10 minutes till the chicken is half cooked and juices have come out.

- At this stage, add in 3 and a half cup of chicken stock to the chicken, let it boil,check salt.

- now add in the roasted rice to it.

-cover tightly and cook for 15-20 minutes..in medium heat. It's good to check after 15 minutes. And lower the heat if needed.

- remove from heat , let is rest for 10- 15 more minutes.

5) In that time frame boil 2-3 eggs , peel and slice into halves .

6) to make the raita mix curd with some water to a paste like consistency.

- add in 2 diced green chillis

- one diced tomato 

- one red onion

- one grated carrot and a bunch of fresh coriander leaves- (optional)

- salt and pepper.

garnish the fragrant rice with the fried onions, roasted cashews and sultanas ,(fresh coriander leaves optional) eggs and serve with the raitha and Pappad and pickle.. Yummmm..:-)