Kadai Biriyani – Chicken

George Bernard Shaw once wrote, "There is no love sincerer than the love of food." I abide by that. However, love of food need not always translate as the love of cooking. Cooking requires a great deal of patience which sadly has never been attributed to me. Therefore, I refrain from creations that are too fancy or time consuming. Which is why the end of a month and a near empty piggy bank always puts me in a dilemma, especially when I am craving for a tasty bite.

To top it all, think of the tug-of-war that my heart and my mind were engaged in when the craving was for Ma's biriyani. So I made a mock biriyani – in a kadai – to satisfy myself till I meet her next. If you are used to making yummy biriyanis, you'll probably rubbish this recipe. But for the novice in me, this dish was a pretty good consolation :)

The ingredient list looks daunting but trust me – you probably have all of these in your kitchen cupboard.

 

What Goes In:

For the Rice:
Basmati Rice – 11/2 cups
Water – 3 cups

Bay Leaf - 1

Green Cardamom – 2

Cloves – 4

Cinnamon log – 1” piece
Salt – to taste

For the Chicken:

Chicken (cut into medium sized pieces) – 1/2 kg

Onion (sliced) – 1 1/2

Green chillies (chopped) – 1 tsp

Garlic Cloves (chopped) – 2

Black Cardamom – 1

Cloves – 2

Cinnamon log – 1” piece

Black Pepper (coarsely crushed) – 1 tsp

Ginger Garlic Paste – 1 tbsp
Chilli powder – 1 tsp

Black Pepper powder – 1 tsp

Turmeric powder – 1/2 tsp
Garam masala – 1 tsp
Coriander powder – 2 tsp

Tomato (chopped) – 1

Coriander leaves (chopped) – 2 tbsp

Mint leaves (chopped) – 1 tbsp

Oil – 2 tbsp

Ghee – 1 tsp

For Assembling:

Onions (sliced and fried in ghee till brown) – 1/2

Cashewnuts and raisins (fried in ghee) – optional

Ghee– 1 tsp
Lemon Juice – 1 tbsp

Boiled egg (sliced) - for garnish

 

The 'How To':

1. To the boiling water, add the basmati rice and other ingredients and cook on medium heat. The rice should be completely cooked through (yes, I know what I am doing!). Fluff the rice gently with a fork (do not use a spoon as it could break the grains). Keep aside to cool.
2. In a deep pan, heat the oil and ghee and add the whole garam masala, green chillies, garlic and onion. When the onions start to brown, add the ginger-garlic paste and saute till the raw smell disappears.
3. Add the masala powders and crushed black pepper and saute for 30 seconds. Add the chopped tomatoes and fry the mixture till all the water evaporates.
4. Add the chicken and salt and fry on high heat till the chicken pieces are lightly browned. Add the mint leaves and half of the coriander leaves to the chicken, reduce the heat to medium and cook covered till the chicken is well done. Remove from heat.
5. Keep aside 1/2 of the chicken. Layer 1/2 of the rice, 1/2 of the fried onions, cashewnuts and raisins (if using), 1/2 tsp of ghee and chopped coriander leaves on the chicken in the kadai. Repeat the process with the remaining chicken, rice and other ingredients.
6. Return to the stove on low heat for 5 mins till the heat seeps through to the all the rice. Serve immediately.

The biriyani can be served with a raita and pickle, garnished with a boiled egg.