Biryani With Chutney Chicken

Ingredients list for Biryani With Chutney Chicken

• 1 1/2 cups Chicken soaked
• 800 grams Basmati Rice pieces on bone
• to taste Salt
• 2 inch stick Cinnamon
• 6 Green cardamoms
• 8 Cloves
• 1/2 cup cup Green chutney
• 1/2 cup cup Yogurt
• 1/4 teaspoon Turmeric powder
• 3-4 tablespoons Ghee
• 2 medium Onions sliced
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 1/2 bunch Fresh coriander leaves chopped
• a few strands Saffron (kesar) dissolved in two tablespoons of milk
• a few Rose petals
• a few sprigs Fresh mint leaves
• 2-3 medium Onions sliced and deep fried
• 1 teaspoon Kewra water
• 1 teaspoon Rose water
• 1 teaspoon Garam masala powder

Method

1. Cook rice with salt, water, half the cinnamon, cardamoms and cloves till three fourth done. Drain and keep aside. Take green chutney in a bowl, add yogurt, salt, turmeric powder and mix. Marinade chicken pieces in it for an hour.
2. Heat ghee in a deep pan, add the remaining cloves, green cardamoms, cinnamon and sliced onions and sauté till the onions turn brown. Add garlic paste, ginger paste and sauté adding a little water to avoid scorching. Add marinated chicken, mix and cook. Reduce heat, cover and cook for five minutes.
3. Add chopped fresh coriander leaves. Take a deep microwave bowl. Spread a layer of half the rice at the base. Sprinkle half the saffron milk, rose petals, mint leaves, fried onions, kewra water, rose water and garam masala powder.
4. Spread the chicken gravy and again spread layers of the remaining rice, saffron milk, rose petals, mint leaves, fried onion, kewra water, rose water and garam masala powder. Cover with a cling wrap, make a few holes on it.
5. Cook on Microwave HIGH (100%) for five minutes. Allow standing time of five minutes. Remove the wrap and serve hot with a raita of your choice.

Nutrition Info