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Afghani Chicken Biryani

 INGREDIENTS:

  1. Chicken 1 and 1/2 kg (thighs/drumsticks 12-15 pieces approx.)
  2. Ginger Paste 1 tbsp
  3. Garlic Paste 1 tbsp
  4. Lemon Juice 2 tbsp
  5. Salt as required
  6. Coriander Leaves, a handful
  7. Mint leaves 2 tbsp
  8. Green Chilis 8-10
  9. Onions 5 (1 roughly chopped and 4 thinly sliced 
  10. Cashews 15-16
  11. Curd 1 cup
  12. Cream 2 cups
  13. Black Pepper Powder 1 tsp
  14. Garam Masala Powder 1 tsp
  15. Kasuri Methi 1 tbsp 
  16. Butter 1 tbsp
  17. Oil 4 tbsp
  18. Bay Leaves 3-4
  19. Green Cardamom 5-6
  20. Cinnamon Sticks 1 inch
  21. Cloves 6-8
  22. Basmati par-boiled rice 4 cups (washed and soaked in water for 30 minutes) 

METHOD:

Serving Size: 4-5

Marinate the chicken pieces with salt, lemon juice, and ginger-garlic paste for at least 30 minutes.

Meanwhile, make a fine paste of coriander leaves, mint leaves, roughly chopped onion, green chilis, and cashews. Add a little water if required. Set aside in a bowl.

Add curd, 1 cup cream, kasoori methi, black pepper powder, garam masala powder, and the marinated chicken to the prepared paste. Mix well and let it sit for 6-8 hours, preferably overnight, to allow the flavors to blend thoroughly. 

Heat 2 tablespoons of oil in a grill pan over medium heat. Before adding the chicken, gently squeeze out the excess marinade and set the juices aside. Place the chicken in the pan and cook on both sides until golden brown spots appear and the meat is lightly charred.


Once the chicken is cooked, transfer it to a plate. Add the butter and the remaining oil to the pan. Once heated, add bay leaves, cloves, green cardamom, and cinnamon sticks. Let them splutter well. 

Add the sliced onions and sauté until they turn brown. Pour the reserved marinade back into the pan. Allow it to cook on a medium flame for 2 minutes. 

Once the mixture comes to a boil, add the cooked chicken along with the remaining cream and 1/2 cup of milk to enhance the richness.

Check the seasoning. Cover and cook on a low flame for 15 minutes.

Meanwhile, bring 4 liters of water to a boil with bay leaves, cloves, a cinnamon stick, salt, and 1 tablespoon of oil. Add the soaked rice and cook until it is about 75 percent done. Drain the rice using a sieve.


Grease a heavy-bottomed pot with oil. Spread evenly half of the drained rice on the bottom. On top of the rice, spread chicken pieces along with gravy. Add the remaining rice on top of it and spread evenly. Sprinkle 4 tbsp milk.

Close the lid and seal with dough. Place the pot on a high flame for 2 minutes. Reduce the flame and cook on low heat for 15-20 minutes.

Turn off the heat and let the biryani rest for 10-15 minutes. Remove the lid and gently fluff the rice with a fork. Garnish with chopped coriander leaves and fried cashews.

Serve Afghani chicken biryani hot with raita and salad.






   

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