Chicken Byriani
1/2 Whole Chicken Skinned Cut into chunks
1 C Plain Yogurt
1/2 Pkg Shaan Bombay Byriani Masala
3 C Basmati Rice
2 T Garlic Ginger Paste
2 Thinly Sliced Onions
1/2 C Vegetable Oil
1 t Lemon Juice
Mint Leaves (VERY thinly sliced, and as desired but at least 3-5 leaves)
Cilantro (VERY thinly sliced, and as desired, the more the better!)
S & P (salt and pepper)
1 pinch of orange food coloring (optional but necessary for authentic byriani)
1. Mix the Yogurt, Shaan Masala and Garlic Ginger Paste with the Chicken to marinade for at least 15 minutes, the longer the better (all day is best).
2. When Chicken is through marinading slice the Onion and fry until golden in the Oil.
3. Then add the marinated Chicken (with marinade) and cook until Chicken is tender on Medium.
4. Cook until all the water is evaporated and stir until the oil comes to the surface, don't leave too much gravy and then set aside.
5. Next take the rice and soak it for at least 15 minutes (the longer the better).
6. Then boil at least 6 C of water, salt, the lemon juice, and a few mint leaves.
7. When water is boiling add the water and half boil it then drain all the water.
8. Next layer half the rice into a deep frying pan.
9. On top of the layer of rice, layer half the chicken and gravy, then sprinkle with mint and cilantro.
10. Then layer the rest of the rice on top of that and then the rest of the chicken on top of that.
11. Next add a pinch of food coloring, cover and cook for 30 minutes on low and then it's ready!
I like to serve it with chopped cucumbers, diced tomatoes, fresh cilantro and plain yogurt....yummmmy!!!
