A wonderfully authentic Indian dish, it is full of spices and flavor. Takes a while to make but certainly will worth the effort.
2 chickens, skinned and cut up
6 large onions sliced paper thin
4 cardamom pods
3 cinnamon sticks
3 cups vegetable oil
1½ cup yogurt
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 teaspoon ground cardamom
1 medium tomato chopped
1 bunch coriander leaves chopped
4 Serrano peppers chopped
½ teaspoon saffron
1 teaspoon salt
1½ teaspoon cumin
1½ teaspoon turmeric
1½ teaspoon cayenne pepper
2½ cups basmati rice
4½ cups water
3 cinnamon sticks
2 teaspoons salt
3 whole cloves
3 whole cardamom pods
4 whole black pepper corns
5 tablespoons vegetable oil
1 teaspoon saffron crumbled into 3 tablespoons boiling water
Deep fry onions, 4 cardamom pods and 3 cinnamon sticks in 3 cups vegetable oil until onions are golden brown and crisp.
Drain onions and use ½ of them along with next 12 ingredients (yogurt too the cayenne pepper) in a large covered pot to marinate for at least 8 hours or overnight.
Place pot of chicken along with the marinade on medium heat and simmer for about 40 to 50 minutes.
While chicken is cooking, prepare rice; place rice in a large pot with all ingredients except saffron water. Bring to a boil, turn down to a simmer and cover pot.
When most of the water is absorbed by the rice, stir in the saffron water.
Pour rice over simmering chicken and turn down heat to low. Cover and cook for an additional 30 minutes checking often for burning or sticking on the bottom of the pan.
When finished, turn the biryani mixture out onto a large platter and add the other ½ of the fry onions to the top.
You will need to marinate the Chicken for at least 8 hours or overnight to do this right but you can use a vacuum sealer to help speed things up. Just vacuum seal the yogurt marinade and the chicken in a bag and let it set for at least 1 hour or more if you have the time.
Serve size: 2 cups
Recipe by Recipes for Rice at http://recipesforrice.com/chicken-biryani-recipe/