CHICKEN BIRYANI

Preparation Method :

• Mix the chicken well with pepper, ginger paste and salt, Allow to stand at least for an hour.
• Mix together the yogurt, cream and turmeric powder. Heat the oil. Add the marinated chicken and cook for about 5 minutes.
• Add in the yogurt and cream mixture. Bring it to a boil, stirring continuously.
• When the liquid boils, reduce the heat to low fire and cook for about 20 minutes or until the chicken is tender and the gravy almost dry.
• Boil 2 liters of water with bay leaves, cloves, cardamoms, anise and salt. When the water starts to boil add the rice and cook for about 5-7 minutes till three fourth done.
• Drain the excess water and collect in a pan. Transfer the rice to a wide pan. Run a fork through the rice to separate the grains.
• Take a heavy bottomed pan and smear it with oil. Spread half of the rice in it. Over the rice, spread the chicken.
• Scrape the bottom of the pan in which chicken was cooked and spread the scraping over the chicken. Cover it with the balance rice.
• Make 4 - 5 holes into the rice with a wooden spoon and pour the saffron milk into them.
• Cover the holes with rice. Sprinkle a little reserved water from the rice.
• Cook on medium-high flame for about 2-3 minutes. Simmer on to low flame for about 10 - 12 minutes until the dish is steaming hot and serve hot.