FRIED CHICKEN DUM BIRYANI

Biryani is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent. Across India one can find different varieties of biryani made in their own regional style. It is made with spices, rice and meat (chicken, mutton, beef, prawn, or fish) or vegetables. Sometimes egg is also added.
Biryani is an Urdu word derived from the Persian language. One theory is that it originates from birinj, the Persian word for rice. Another is that it derives from biryan or beriyan, to fry or roast.

Ingredients: 
For  making Rice :

1. Jeerakasala rice / Kaima rice - 2 cups
2. Ginger, minced- 1 tsp
3. Garlic, minced- 1 tsp
4. Cardamaom
5. Cinnamon
6. Cloves
7. peppercorns
8. Ghee- 2 tbsp
9. Water- 4 cups
10. Lemon Juice – 1 tbsp
11. Salt- to taste

For Marinating Chicken :

1. Chicken - 12 pieces
2. Ginger-Garlic paste- 1 tbsp
3. Turmeric powder- ¼ tsp
4. Chili powder- 2 tsp
5. Fennel powder- 1 tsp
6. Coriander powder- 1 tsp
7. Garam Masala- 1 tsp
8. Lemon juice- ½ tbsp
9. Salt- to taste

For Frying :

1. Marinated chicken
2. Vegetable oil- for frying
3. Curry leaves- 1 sprig

For Making Masala :

1. Coconut oil- 2 tbsp
2. Ghee- 2 tbsp
3. Onion, cut lengthwise- 5
4. Ginger-Garlic paste- 1 tbsp
5. Green chili, cut half- 3,
6. Tomatoes, chopped- 2
7. Curry leaves- 1 sprig
8. Mint leaves, chopped- 6 leaves
9. Fried Chicken- 12 pieces
10. Garam Masala- 1 tsp
11. Fennel powder- 1 tsp
12. Chili powder- 1 tsp
13. Salt- to taste
14. Yogurt, beaten- 3 tbsp
15. Lemon juice- 1 tsp

For Layering :

1. Fried onions - 1 onion cut lengthwise and fried in the oil used for frying chicken
2. Raisins, roasted in ghee - 2 tbsp
3. Cashew nuts, roasted in ghee - ½ cup
4. Yellow food colour
5. Cilantro, chopped - ¼ cup
6. Mint leaves, chopped

Instructions:
Preparing Rice :

• Wash the jeerakasala rice thoroughly under running water and drain the water. Keep it aside for 30 minutes.
• In a non stick cooking pot, heat 2 tablespoon of ghee. Add all whole spices mentioned under 'For rice' and fry for few seconds.
• Then add minced ginger & garlic and saute for few minutes until the raw smell has gone.
• Pour enough water, lemon juice and salt into the pot and bring to boil. When it starts boiling, add the soaked rice and continue cooking. Check for salt.

Marinating chicken :

• Thoroughly wash the chicken. & Drain the water and place in a large bowl.
• Put all the above marinating ingredients over the chicken and combine well.
• Cover the chicken and keep in the refrigerator for at least half an hour or more. You could even marinate the chicken overnight.

Shallow frying the Chicken :

• In a frying pan, heat the oil, add the curry leaves and shallow fry the chicken until it turns light golden on both sides- around 20 minutes.
• Make sure to flip it over and let shallow fry both sides.
• Transfer the fried chicken on a paper towel and keep it aside.
• Save the oil for frying onions which is used for garnishing the biryani.

Preparing the Masala :

• Heat a wide non-stick pan over medium heat, add coconut oil and ghee.
• Add onions along with salt, saute until translucent  (around 5 minutes).
• When the onion turns translucent, add ginger-garlic paste, green chilies and curry leaves, saute for 10 minutes.
• Add tomatoes and cook until tomatoes get mashed up.
• Keep sautéing till the onions start to turn light golden in color.
• Now, add the garam masala, fennel powder and chili powder.
• Combine well and add the fried chicken to this.
• Give it a stir, add yogurt, lemon juice and combine well.
• Cover the pan with its lid and cook the chicken along with the onion masala for 15 minutes.
• Keep an eye on the masala, if the masala dries up add little water and continue cooking.
• Combine everything well and remove from the heat.

Layering Rice and Chicken:

• In a large non-stick cooking pot, spread half of the prepared chicken masala as the bottom layer.
• Add half of the cooked rice, spread evenly on top of the chicken masala.
• Add half of the fried onions, half of the chopped cilantro, half of the chopped mint leaves and half of the soaked saffron on top of the rice and spread them evenly.
• Repeat this one more time and on top layer-garnish with fried onions, cilantro, mint, roasted cashews, roasted raisins and saffron.
• Cover the pot with aluminum foil and close it with its lid.
• Place the pot on stove top,turn on the heat to very low.
• Slow cook it for 15 minutes.
• Remove from heat after 15 minutes and let stand for half an hour covered.

• While serving combine the rice and the chicken masala and serve with your choice side dish.

  Notes:

• Use coconut oil for sautéing the onion, this gives a nice aroma to the biryani.
• Use fresh ingredients: ginger, garlic, green chilli, mint and cilantro.
• Fry the onion in the oil used for frying the chicken.
• The right consistency of the rice matters for a good biryani. So don't overcook the rice.