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This is by no means an authentic style Biriyani, however Biriyani lovers everywhere have been reinventing the so called wheel and many variations were born – this one is amazing!
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Hariyali Chicken is typically marinated in a combination of Coriander, Mint and green chillies together with spices and is cooked in a Tandoor.
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Here, chicken is marinated in spices, Onions, a delicious green masala blend – cooked together with a hot coal for some additional flavour and topped with fragrant rice
It’s then topped with onions, eggs, tomatoes and cooked in it’s own steam.
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In this version, I’m going to add spinach to the paste for that extra vibrant color and then infuse smoke in the gravy using an old technique called koyla or adding a lit piece of coal. It’s covered with fragrant Basmati rice and the rest is history!
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Hariyali Chicken Biriyani
Ingredients
GreenPaste
- Juice of a Lime
- 1 tsp Cumin seeds
- 1 tsp black Peppercorns
- 2 tbsps sliced green Chillies
- 1 cup Mint leaves
- 3 cups Coriander – leaves and stems
- 1 cup blanched Spinach
- 1 cup Water
- 1 tbsp chopped Ginger
- 1 tbsp chopped Garlic
Chicken & gravy
- 1 lb – 453 gms bone in Chicken
- Salt to taste
- 1 tbsp Biriyani Masala
- 1 tsp Chilli powder
- 1 cup fried Onions
- 2 tbsp Ghee
- 1 tbsp Yogurt
Rice
- 4 cups Water
- 1 inch stick Cinnamon
- 2 black Cardamoms
- 4 green Cardamoms
- 1 Star Anise
- 5 Cloves
- 5 Peppercorns
- 1 tbsp slit green Chillies
- 1/4 cup of Fried Onions
- 2 cups- 12 oz or 340 gms pre soaked Basmati rice
Garnish & extras
- 1 cup fried Onions
- 1/2 cup of milk infused with Saffron
- Boiled Egg halves
- 6 – 8 Tomato slices
- 6 – 8 roasted cashew nuts
Instructions
- Prepare the paste by grinding all the paste ingredients together
- Marinate the chicken with the salt, biriyani masala, chilli powder and fried onions
- Add the green paste and marinate for 1 hr to overnight
- In a heavy bottom pot, melt the ghee and add just the chicken pieces and allow to brown
- Once brown add the rest of the green ground masala cover and cook for 5 – 10 mins
- Add a piece of lit coal inside a piece of foil and drizzle some ghee or oil on it and put the lid on again for a few minutes so the gravy has a smoky flavour
- Add yogurt, mix it and turn off the heat
- In another put heat the water
- Add the whole spices, green chillies, fried onions and salt and allow the water to come to the boil
- Add the rice and cook till 60% done – this should take about 7 – 10 mins
- Drain the excess water and add the rice over the chicken gravy
- Add the fried onions, saffron milk, boiled eggs, tomato slices and cashew nuts over the top
- Seal tightly with foil and cover with a heavy lid and allow this to steam in a preheated oven for 30 – 40 mins
![](http://kravingsfoodadventures.com/wp-content/uploads/2020/09/HariyaliChickenBiriyani-V4-682x1024.jpg)