Clean chicken. Cut into half inch sized
pieces. Clean, wash and soak rice in the water. Soak Saffron in warm milk
and keep aside. Marinate Chicken pieces with Turmeric, salt, yogurt,1 tbspn of
ginger-garlic pastes for 4 hours in a cool place.
Now cook the rice in salted boiling water along
with whole garam masala. Rice should be half cooked and retain the strained
water. Keep the rice warm.
Heat ghee in a pan or pressure cooker add
sliced onions & green chillies, cook until golden brown, make sure to stir
continuously. Add remaining ginger-garlic paste mix well, now add the
Marinated chicken pieces and cook on high flame stirring continuously for 7-8
minutes. Now add coriander & red chilli powder mix thoroughly.
Stir in 3 cups of water, bring it to boil, reduce heat and cook
covered till chicken pieces are almost cooked. Add tomatoes. 1/2 tspn
garam masala powder, half the chopped mint & coriander leaves. Cook for 15 mins
on medium heat, stirring occasionllay. In case you are cooking in the pressure
cooker it normally takes 2 whistles. Ensure that cooked chicken does not
have runny gravy. If it is so cook on high flame to reduce the water
Take a cooker mix the
warm rice and chicken masala check the salt. Sprinkle the remiaining
mint-coriander leaves, saffron milk and 2 tbsp of ghee. In the end sprinkle
a glass of retained water cover it with a moist cloth and seal it with a
lid. Cook it for 15-20 mins. Serve hot with onion raita.
can cook and serve this briyani in an oven-proof dish. If you want , you can
finish the briyani in a Microwave oven also. In that case cook covered on
micro high for four minutes only. Enjoy!