Chicken Biryani

Chicken Biryani which we get in south India is difficult to find here in Manchester as there are only few south Indian restaurants  . So i have tried n number times to make biryani at home but failed due to time of pan am using on my electric hob. It appears to be i found a solution , i bought cast iron casserole dish from Tesco's recently i thought i would give it a go . Surprisingly it turned really well , here is the recipe .

Things to be marinated overnight :

Chicken -800 grams

Ginger Garlic Paste - 1/2 tbsp

Red Chili Powder - 1 tbsp

Cumin Powder - 1/2 tsp

Coriander Powder - 1/2 tbsp

Yogurt - 1/2 cup

Coriander leaves - 1/2 cup fully packed

Mint leaves - 1/4 cup fully packed
Green Chili - 3

Lime Juice - 1 tbsp

Turmeric - a big pinch

Salt - 1/2 tsp

Oil - 1/4 cup

Biryani Masala (to be ground into powder)

Black Peppercorns - 6

Cloves - 3

Cinnamon sticks 1 inch - 2 

Cardamom - 6

Mace - 2

Star anise - 2

Bay leaves - 3

Shahi Jeera(Black Cumin) - 1/2 tsp 

** we are going to use 1/2 the amount of this powder. Mentioned large quantities as it would be easy to make powder :) you can store the rest .

For Rice :

Rice - 1 1/2 cups soaked in water for 1 hour

Shahi Jeera(Black Cumin) - 1/4 tsp

Bay leaves - 2

Oil - 2 tbsp
Salt - as per taste

For Garnish :
Onion - 1 Medium size sliced and fried golden brown
Ghee - 1 tbsp
Saffron  - few strands soaked in 3 tbsp of hot milk

Method : 

1. Grind all the biryani masala ingredients ( do not roast them)

2. Mix chicken with all the marination ingredients and 1/2 the quantity of biryani masala powder leave it overnight or maximum 4 hours in the refrigerator.
3. Take the casserole dish , grease it with some oil and arrange the chicken in such a way that each piece touches the bottom of the dish , now set it aside
4. Boil a pan of water until it bubbles away , now add the things in for rice section except rice. Now taste the water (remember you have added some salt in chicken) it has to be seasoned well .
5.Add soaked rice to boiling water and cook it for 3-4 minutes until 70% done . Now drain the water and spread the rice on the chicken evenly .
6.Add Fried onions , saffron milk and ghee on the rice.
7.Seal the lid of dish with chapati dough carefully or you can use any tomato cans or soup cans on top the lid so that steam wont escape and chicken will be cooked in its own steam.
8.Place the casserole dish on high heat for 4 minutes remove it from heat. Now place a flat frying pan preferably cast iron one on the hob then place the casserole dish on pan and cook for 20 mins on low heat .
9.After 20 minutes , switch off the hob and do not open for next 15 mins. Now carefully break the dough if you have used and enjoy the wonderful aroma of biryani.

Serve it with raita.

Raita
Onion - 1 small
Green Chilli  - 1/2
Tomato - 1/2
Salt - as per taste
Curd - 1 cup

Take all the ingredients in a bowl and crush it with fork to release all the flavours . Add curd, mix well and serve it.