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Hariyali Chicken Biriyani

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Ingredients Method

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

Method
 

  1. Prepare the paste by grinding all the paste ingredients together
  2. Marinate the chicken with the salt, biriyani masala, chilli powder and fried onions
  3. Add the green paste and marinate for 1 hr to overnight
  4. In a heavy bottom pot, melt the ghee and add just the chicken pieces and allow to brown
  5. Once brown add the rest of the green ground masala cover and cook for 5 - 10 mins
  6. 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
  7. Add yogurt, mix it and turn off the heat
  8. In another put heat the water
  9. Add the whole spices, green chillies, fried onions and salt and allow the water to come to the boil
  10. Add the rice and cook till 60% done - this should take about 7 - 10 mins
  11. Drain the excess water and add the rice over the chicken gravy
  12. Add the fried onions, saffron milk, boiled eggs, tomato slices and cashew nuts over the top
  13. Seal tightly with foil and cover with a heavy lid and allow this to steam in a preheated oven for 30 - 40 mins