Kuwaiti Chicken Biriyani

Although I'm not perfect in biriyani, I've tried making it in number of ways. Cooking chicken and rice in layers, cooking both together, preparing in pressure cooker and this goes on. And everytime I find a difference in outcome. And yesterday I tried by cooking half cooked chicken and rice in layers. Believe me, this came out to be perfect. And when you accompany it with raita, pickle and green salad, it becomes "WOWY!!".

It's true that making biriyani yourself and eating it, is one of the most cherishing experiences in life.

I always suggest that whenever you're preparing biriyani or pulao, use good quality of basmati rice. This results in best flavor and appearance.

Ingredients:

For rice
2-1/2 cups of basmati rice, washed
3-1/2 cups of water

For chicken
500g chicken breast, cut into bite-size pieces
1 medium onion, chopped
1 tomato, chopped
3 garlic cloves, chopped
1 inch ginger, grated
3 tbsp ghee
1 tsp lemon juice
3 tsp garam masala
1/2 tsp turmeric pwd
1 tsp chilli pwd
2 tbsp chopped cilantro
1 tsp mint leaves, chopped
Salt, as per taste
Pinch of saffron strands, soaked in 1/4 cup of water

Whole Spices
2 bay leaves
4, 1 inch cinnamon stick
3 cloves and green cardamoms
1 black cardamom
3 tsp cumin seeds

Garnish
8-9 cashewnuts, fried
1 tsp chopped cilantro

Method:

Boil water in medium saucepan and when it boils add rice to it. Cook until rice is half cooked. Remove from heat and spread over large platter to cool.

Meanwhile, heat oil in a large pan and add in all the whole spices. Saute for 1 min and add onion and saute until golden brown. Add garlic and ginger, stir until fragrant.
Now add tomato and all masalas. Cook till tomato becomes soft. Add chicken pieces and some water, stir until chicken gets almost cooked. Add salt and remove from heat.

In a medium pot, place half quantity of prepared rice and the chicken mixture on top. Sprinkle chopped cilantro and mint over it. Cover the top with the remaining rice.

Pour the saffron water on top. Cover firmly with pot lid and cook over low heat for 30 mins or until rice is cooked.

Garnish with cashewnuts and cilantro. Serve with raita and green salad. Enjoy!!

This entry goes to "Festive Rice" event by Torview.

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