मटण बिर्याणी | Chicken Biryani | Kacchi Chicken Biryani

Prep time 10 min	Cooking time 50 min
Cousine / Course Indian Main Course	Servings 4-5

Ingredients – Marination

• कोंबडी / मुर्गी / Chicken – 1 kg
• हळद / हल्दी / Turmeric – 1 tsp
• तिखट / लाल मिर्च / Chili powder – 3 tsp
• ब्रियानी मसाला / Biryani Masala – 2 tbsp
• चक्र फूल / Star anise – 1
• तमालपत्र / तेज़पत्ता / Bayleaf – 1
• वेलदोडा / इलायची / Cardamom – 2
• दालिचनी / Cinnamon – 1 inch
• मोठी इलायची / मोटी इलायची / Black Cardamom – 1
• लवंग / लौंग / Clove – 4-5
• मीरे / काली मिर्च / Black peppers – 8-10
• जायफळ / जायफल / Nutmeg – a pinch
• अद्रक लसुन / Ginger Garlic paste – 2 tbsp
• पुदिना / Mint leaves – 8-10
• कोथंबीर / धनिया पत्ता / Coriander leaves
• लिंबू/ नींबू / Lime juice – 1 tsp
• मीठ / नमक / Salt – per taste
• हिरवी मिरची / हरी मिर्च / Green Chili – 2-3
• दही / Curd – 1/2 cup
• तेल / Oil – 2 tbsp
• तूप / घी / Ghee – 1 tbsp

Marinating Chicken

1. Wash, clean chicke, take it in pot
2. Add turmeric, chili powder, biryani masala, star anise, bayleaf, cardamom, cinnamon, black cardamom, clove, black pepper, a pinch of nutmeg, ginger-garlic paste, mint leaves, lime juice, salt to taste, green chili, curd, mix well
3. Add oil, ghee, mix well
4. Refrigerate for at least 2-3 hours

Ingredients – Biryani

• तेल / Oil – for frying
• कांदा / प्याज / Onion sliced – 2
• तांदूळ / चावल / Rice – 3 cup
• पुदिना / Mint leaves – 12-15
• कोथंबीर / धनिया / Coriander chopped -1 tbsp
• जीर / जीरा / Cumin seeds – 1 tsp
• मीठ / नमक / Salt – per taste
• लिंबू/ नींबू / Lime juice – 1 tsp
• मोठी इलायची / मोटी इलायची / Black Cardamom – 1
• तूप / घी / Ghee – 2 tbsp
• केसर / Kesar milk (1 tbsp milk + a pinch kesar)
• लाल खाण्याचा रंग / लाल खानेका रंग / Red food color – few drops
• कोथंबीर / धिनया पत्ता / Coriander leaves

Making Biryani

1. Wash and soak rice for 30 min
2. Slice onion thin, fry sliced onion till crisp, keep aside
3. Heat water for cooking rice
4. Add 4-5 mint leaves to water, add coriander leaves, cumin seeds, salt to taste, lime juice, black cardamom, 1 tbsp ghee, mix well
5. Strain soaked water, add to boiling water, cook till rice is half done,
6. Now add half of fried rice over marinated chicken
7. Now strain half cooked rice and layer over chicken, remove water completely
8. Add remaining fried onion, add kesar milk, few drops of red color, coriander leaves
9. Cover with aluminium foil, seal the pot completely
10. Place a thick bottom pan on burner, place biryani pot over pan, place a lead and secure it well with some weight
11. Cook for 40-45 on low.
12. Remove cover and aluminium foil, biryani is ready to serve
13. Mix rice with chicken and serve hot!

How to serve

1. Serve hot!
2. Serve with riata, papad, onios

Tips

1. Meat tendersier can also be used
2. Marinate chicken atleast 2 hrsto 12 hrs
3. Marinating chicken for longer time gives nice flavor to meat
4. Store bought fried onion can also be used
5. For 1 kg chicken take 500gm -750 gm rice