My Culinary Trial Room

To the huss weekends are never complete without a plate of chicken biryani. So if I don't make biryanis in the weekend I make it a point to make some by middle of the week. This biryani happened like that. We are not spice lovers, well we like it but we generally prefer mild spices in our food. The ambur version of biryani never fits our bill. Its super spicy and the color of the biryani screams spiciness when you even look at it. This is my version of the ambur biryani cos I have used my own strategies to reduce the spice level. But if you are in for the game then skip the cashew paste in the recipe, reduce the yogurt to 1/4 cup and add more chillies as per your spice level.

Prep time: 10 mins; Cooking time: 40 mins; Serves - 3-4

~*What U Need*~
Chicken - 1 lb, with bone
Oil - 2 tbsp
Ghee - 2 tbsp
Onions - 1, large, sliced
Ginger garlic paste - 2 tsp
Coriander Leaves - a handful, chopped
Mint Leaves - a handful, chopped
Tomatoes - 1 large, chopped
Thick yogurt - 1/2 cup
Biryani rice - 1 1/2 cups
Water - 2 cups

To grind:
Cashews - 5-6, whole

To grind separately:
Red chillies - 2, seeds removed

For biryani masala:
Fennel Seeds - 1 tbsp
Cinnamon - 1"
Cardamom - 2
Star anise - 1/2
Cloves - 2

How I Made it:
Wash and soak the rice. Soak the red chillies in hot water for 5 mins. Drain and make it into a smooth puree. Set aside. Grind the cashews and set aside. Heat oil in a kadai. Add 1 bay leaf and fry for a min. Add the onions and saute well. Once golden brown, add the ginger garlic paste and fry till the raw smell goes off.

Add the tomatoes and fry well. Add the chopped mint and coriander leaves and saute for a min. Add the fresh biryani powder and saute well.

Add the cleaned chicken pieces and mix well. Now add the chilli paste and fry till the chicken is half cooked. Add the cashew paste and fry for 2-3 mins.

Add the yogurt and mix well. Add water and the drained rice. Add 2tbsp ghee, give it a stir and pressure cook for 2 whistles. Open the lid and fluff the rice.