Name: Cutchi Chicken Biryani recipe by Shazia Wahid at BetterButter
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: Chicken - 1 (cut into pieces washed and drained); Onions - 3 (finely chopped); Ginger paste - 1 teaspoon; Garlic Paste - 1 teaspoon; Tomatoes - 4 (chopped); Yoghurt - 250 ml; Chilli Powder - 1 teaspoon; Turmeric Powder - 1/2 teaspoon; Oil - 125 ml; Cinnamon stick - 1; Cloves - 2; Garam Masala Powder - 1 teaspoon; Coriander Leaves - 2 tablespoon (finely chopped); Mint Leaves - 1 tablespoon (finely chopped); Salt to taste; For the Rice:; Basmati Rice - 600 g; Water - 1.5 litres; Oil - 1 tablespoon; Cinnamon stick - 1; Cardamom - 3; Salt to taste; For the Garnish:; Onion - 1 (finely sliced and deep fried till golden brown); Cashew nuts - 10 (fried till golden brown); Raisins - 10 (fried till golden brown); Coriander Leaves - 2 tablespoon (finely chopped); Mint Leaves - 1 tablespoon (finely chopped); Saffron - few strands; Warm milk - 2 tablespoons

ABOUT Cutchi Chicken Biryani RECIPE

This Biryani recipe has been a family favourite for three generations - always cooked on special occasions, daawats and especially on Eid. I am sure everyone has their own versions of the famous 'Chicken Biryani' but what makes this recipe special is that it requires very little 'standing by the stove time' as I like to call it as the chicken masala is slow cooked and does not require 'a lot of supervision.

Ingredients Serving: 6

Chicken - 1 (cut into pieces washed and drained)
Onions - 3 (finely chopped)
Ginger paste - 1 teaspoon
Garlic Paste - 1 teaspoon
Tomatoes - 4 (chopped)
Yoghurt - 250 ml
Chilli Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Oil - 125 ml
Cinnamon stick - 1
Cloves - 2
Garam Masala Powder - 1 teaspoon
Coriander Leaves - 2 tablespoon (finely chopped)
Mint Leaves - 1 tablespoon (finely chopped)
Salt to taste
For the Rice:
Basmati Rice - 600 g
Water - 1.5 litres
Oil - 1 tablespoon
Cinnamon stick - 1
Cardamom - 3
Salt to taste
For the Garnish:
Onion - 1 (finely sliced and deep fried till golden brown)
Cashew nuts - 10 (fried till golden brown)
Raisins - 10 (fried till golden brown)
Coriander Leaves - 2 tablespoon (finely chopped)
Mint Leaves - 1 tablespoon (finely chopped)
Saffron - few strands
Warm milk - 2 tablespoons
For the Raita:
Onion - 1 (finely chopped)
Greek yoghurt - 250 ml
Salt to taste

Instructions

Marinate the chicken with all the masala ingredients and keep for 2 hours. Cook in a flat pan on medium heat. Keep it covered so that it cooks with the moisture from the ingredients.
Once the chicken is cooked, remove the lid and continue cooking until all the masala becomes quite dry and oil starts to leave the mixture. The whole process takes about 45 minutes.
Soak the basmati rice for 30 minutes, then drain, Heat the water with oil, cinnamon, cardamom and salt. Add the drained rice and cook till the water gets completely absorbed.
Divide the rice into three parts. Place one layer of cooked rice in a large pan. Place half the chicken masala on top of the rice. Place another layer of rice and cover with the remaining with chicken masala.
Finish with the remaining rice and garnish with the fried onion, cashew nuts, raisins, chopped coriander and mint leaves.
Sprinkle the saffron soaked warm milk over the rice. Cover with the lid and place on high heat for 3 minutes and low heat for about 10 minutes. This process is called 'dum' or 'cooking in steam'. This allows all the flavours to infuse.
Mix all the raita ingredients together. Serve the chicken biryani with poppadums.

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