This is a similar and easy version of biriyani. If you don’t want to go through the long process of making biriyani but still wanted to have something similar, this would be your choice. It is very tasty and you don’t need any side dish for this. You can try this for weekends or for any special occasion.
- Chicken – 500 gram, small pieces
- Basmati rice – 1.5 – 2 cups
- Onion – 1 medium, thinly sliced
- Tomato – 1, chopped fine
- Mint leaves – 1/2cup, chopped
- Cilantro – 1/4 cup, chopped
- Ginger garlic paste – 1 teaspoon
- Ginger – 1″ piece, roughly chopped
- Garlic – 3, crushed
- Green chilies – 3, slit
- Chili powder – 1 teaspoon
- Garam masala powder – 1 teaspoon
- Whole spices – Cinnamon stick – 2, cloves – 5 -6, cardamom – 3-4, bay leaves – 2-3,whole pepper corns- 5-6
- Cashews, Raisins – 2 tbsp, to garnish
- Wash and soak the rice for half an hour. Drain water and keep aside.
- Boil water(double the quantity of rice) in a vessel adding enough salt, roughly chopped ginger, crushed garlic and half of the whole spices.
- Add the chicken pieces and cook for 15 minutes. Take out the chicken pieces and keep aside. Reserve the stock for cooking rice after discarding the whole spices, chopped ginger and garlic.
- Heat ghee in a pan and fry cashews, raisins and onion slices separately until golden brown. Drain on to a paper towel.Keep aside for garnishing.
- Add the remaining half of whole spices to the pan. Saute for a few seconds, add ginger-garlic paste, green chilies. Saute until their raw smell is gone.
- Add the chopped tomato pieces. Saute for 2 minutes and add chilly powder, salt and garam masala powder. Mix well and add the chicken pieces, chopped cilantro and mint leaves.
- Saute until the chicken pieces are lightly browned. Add the strained rice and mix well. Saute for few minutes. Add 4 cups of chicken stock to the pan. Give it a mix. Bring to a boil. Cover and cook at medium flame until the liquid gets absorbed.
- Fluff the rice with a fork and transfer immediately to a wide serving bowl. Garnish with fried onion, cashews, raisins, chopped cilantro and mint leaves. Serve hot with raita.