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Shahjahani Chicken Biriyani

Ingredients
For Chicken Marination
  • Chicken - 500 gms: 
  • Curd - 3-4 tbsp
  • Red Chilli Powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Garam Masala Powsder - 1 tsp 
  • Salt - as required 
For Rice
  • Basmati Rice / Biriyani Rice - 500 gms
  • Star Anise - 1
  • Clove - 3-4
  • Cinnamon - 1-2 sticks
  • Cardamon - 3-4
  • Ghee - 1 tbsp
  • Salt - as required 
For Gravy
  • Onion - 1 large (chopped)
  • Ginger-Garlic paste - 1 tbs
  • Green Chilli - 2 (chopped) 
  • Tomato Puree - of 2 medium tomatoes
  • Grated coconut - 3tbs
  • Cashew Nuts - 10-15 (soak in water)
  • Red Chilli Powder - 1 tsp
  • Lemon Juice - 2 tbs
  • Corriander Leaves - hand full
  • Mint Leaves - hand full
  • Vegetable Oil - 4 tbsp
For Garnishing
  • Onion - 1 large (fried in ghee)
  • Cashew and Raisins - as required (fried in ghee)
  • Ghee - 2-3 tbsp
  • Safron (optional) - 1/2 tsp (soaked in 2 tbsp milk) 
Preparation Method
  1. Marinate the chicken with the ingredients mentioned under Chicken Marination and keep aside for half an hour to one hour. (for better result, marinate and refrigerate over night).
  2. Wash and soak the rice in water for half an hour. Drain the excess water after half an hour and keep aside.
  3. Boil water in a big vessel, cook the rice with salt, ghee, star anise, cloves, cardamon and cinnamon.
  4. Once rice is cooked 90% drain the water and keep the rice in a strainer.
  5. Grind coconut and cashew to a smooth paste and keep aside.
  6. Heat oil in a pan and saute onion, chilli and ginger-garlic paste in medium flame till the onion turns to golden brown.
  7. Add tomato puree, cashew-coconut paste, red chilli powder and saute till oil separates.
  8. Add chicken, corriander leaves, mint leaves and lime juice and mix well.
  9. Cook the chicken in low-medium flame. Add salt, if required.
  10. Once the chicken is cooked well and gravy is thick remove from flame and keep aside.
  11. For layering greese a thick bottom biriyani pot or cooker with ghee.
  12. Add 1/3rd of the rice to the biriyani pot, spread 1/3rd of the fired onion, cashew and raisins, add few drops of safron; spread half of the chicken masala over the rice.
  13. Repeat the above step with the 1/3rd of the rice and remaining chicken gravy.
  14. Add remaining rice as the top layer, add friend onion, cashew raisins and safron.
  15. Cover the pot tightly with towel or aluminium foil and then place the lid.
  16. Keep the pot in low flame for 5-10mins and remove from flame.
  17. The hot and delicious Shahjahani Chicken Biriyani is ready to serve.
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