Boneless Bhuna Chicken Biryani with Dahi Raita

Can use boned chicken pieces also

19/07/2020 lockdown is still on but I was craving for some good biryani so after making butter chicken there was still some boneless chicken left in the fridge so made this.

To cook
1 hr
Level
Hard
Servings
4

Ingredients

Biryani Ingredients
1 kg white long grain basmati rice
8-10 green cardamoms powdered
2 tablespoon salt or as per requirement
Bhuna Chicken Ingredients
1 kg chicken breast diced in bite sized piece (you can also use boned chicken pieces)
50 gms ginger grated
6 cloves garlic minced
2 teaspoon carom seeds {ajwain}
5-7 onions ground to a paste
50 gms cashewnuts ground to a paste
2 tablespoon poppy seeds ground to a paste {khus khus}
1/2 tablespoon garam masala powder (if you like spicy increase to quantity)
1/4 tablespoon kashmiri red chili powder (if you like spicy increase to quantity)
Frying Onions Ingredients
4 tablespoons cooking oil
3 large onions sliced
Layering ingredients
5-6 strands saffron soaked in 1/2 cup warm milk
2 tablespoons clarified butter {ghee} or cooking oil
1 onion sliced & fried
Dahi Raita Ingredients
2 cups or 500 ml plain yoghurt
1 teaspoon cumin seed roasted and ground

Method

Biryani Method

Wash rice thoroughly and soak it for an hour drain and keep aside.

Boil some water in a vessel and add salt whole green cardamom. Add soaked rice mix well and boil the rice on medium flame setting.

Once the rice is 3/4th cooked drain it and keep aside.

Heat ghee in a deep wok or deep bottom non stick frying pan and fry the sliced onions until golden brown on medium flame setting.

Drain oil and keep aside so we can use the same oil for cooking the rest of the ingredients adding more if required.

Take the same oil in a deep kadha or wok or deep bottom non stick frying pan add grated ginger, garlic red powder and carom seeds mix well on saute on the lowest flame setting.

When the garlic gets brown add onion paste, mix well and fry.

Add the cashews and khus khus paste mix well and fry.

Add garam masala powder red chilly powder mix well and fry.

Cook on medium fame setting until the fat starts showing at the surface.

Add water occasionally if required (according to the consistency you want).

Add the chicken pieces mix well and let them cook on highest flame setting for 5 minutes and then lower the gas to lowest flame setting cover and let the chicken simmer for about 15 minutes or till the chicken is completely cooked.

Stir every 1-2 minutes so that the chicken does not stick to the pan and does not burn.

Once the chicken is completely cooked add rice to cover the chicken masala mix well.

Sprinkle the saffron and milk mixture on it along with some ghee and fried onions.

Cover the lid with plain dough or heavy duty aluminum foil bake it at 150C for an hour.

Remove the dough or aluminium seal and serve hot with dahi raita.

Serve hot.

Biryani Serves 4-6

Dahi Raita Method

Mix all the ingredients together in a bowl.

Keep in a cool place until needed.

Serve chilled.

Dahi Raita Serves 4-6