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Hariyali Chicken Biriyani

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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