Degi Chicken Biriyani (Delhi Style)

Ingredients (Serves 6)

1. Chicken – 1 – 1.25 kg, cut into medium pieces

Turmeric powder – 1/4 tsp

Pepper powder – 1/4 tsp

Salt – As required

Marinate chicken pieces with turmeric powder, pepper powder and salt. This step is optional.

2. Oil – 1/4 cup + 2 tbsp

Onion, thinly sliced – 3/4 cup

3. Whole spices – Bay leaf – 1, black cardamom – 1, green cardamom – 4, javithri / mace – small piece, cloves – 6, cinnamon stick – 1/2 inch, whole black pepper corns – 1/4 tsp

4. Ginger-garlic paste – 2.5 – 3 tbsp

Ginger – 1 tsp, thinly sliced

Turmeric powder – 1/4 tsp

Chilly powder (medium or mildly spicy) – 1 tbsp

Cumin powder – 1 – 1.5 tsp

5. Garam masala powder – 1 tsp

6. Salt – To taste

For the rice

7. Basmati rice – 2.5 cups, soaked in enough water for at least 30 minutes and then drained

Whole spices – bay leaf – 2, cloves – 6, green cardamom – 3, black cardamom – 1, cinnamon stick –1 inch broken

Ghee – 1 tsp

Salt – To taste

To layer

For the yoghurt mix

8. Yoghurt – 1/2 cup

Turmeric powder – 1/4 tsp (You can use food color instead)

Saffron strands – 1 tiny pinch (optional)

Kewra water – 2 tsp

Salt – 1 – 2 pinches

Green chilies – 2, chopped

Ginger – 1 tsp, thinly sliced

Garam masala powder – 1/4 tsp

Fresh cardamom powder – 2 pinches

9. Cilantro – 1/2 cup chopped

10. Biriyani pickle / green chilli pickle – 1 – 2 tbsp or As required

11. Lemon slices – A few

Method

1. Heat oil in a kadai / heavy bottomed pan / deg (a big cooking vessel). Add onion and fry until golden brown. Drain on to a paper towel.

2. In the remaining oil, add whole spices numbered 3, 2.5 – 3 tbsp ginger-garlic paste, 1 tsp sliced ginger, chicken pieces, turmeric powder, chilly powder and cumin powder. Cook for 6 – 7 minutes, stirring in between. Add 3 – 4 tbsp hot water and mix well. Cover and cook for 25 – 30 minutes over medium-low heat until done. Add a tsp of garam masala powder and mix well. Switch off.

3. Combine yoghurt along with the remaining ingredients numbered 8. Set aside until ready to use.

4. While the chicken is cooking, boil water in a large vessel adding the remaining ingredients numbered 7. Taste-check for salt. The water should be slightly salty. Add drained rice and cook until the rice is  85 – 90 % cooked. Drain well.

5. In an oven-proof vessel (you can use the one in which you cooked chicken, if it is oven-proof), smear 2 tsp ghee and spread 1/2 – 3/4 th of the cooked chicken at the bottom. Pour the yoghurt mix on top of the chicken pieces. Sprinkle some fried onion, chopped cilantro and green chilli pickle / biriyani pickle.  Top it with half – 3/4 th of the hot cooked rice. Add a few lemon slices. Spread the remaining chicken on top followed by the remaining rice. Top with fried onion. If there is any extra chicken gravy, pour on top. Cover tightly with an aluminium foil. Bake at 400 F for 20 – 25 minutes. OR Heat a wide tawa at high heat. Bring down the heat to low. Place the biriyani pot and cook for 10 – 15 minutes. Switch off. Let it rest unopened for another 10 – 15 minutes in the biriyani pot. Yummy chicken biriyani is ready to enjoy! Serve hot with  raita / pickle etc.