चिकन बिरयानी 
Chicken Biryani
Cooking Instructions
- 1
Wash and clean the chicken, then place it in a bowl. Add coriander powder, fennel powder, biryani masala, ginger garlic paste, salt to taste, cumin powder, and yogurt to the chicken. Mix well and set aside for half an hour, or you can leave it overnight. Wash and clean the rice, then soak it.
- 2
Clean the onions and chop them finely. Slit the green chilies. Heat oil in a pot and cook the onions until brown. Spread the browned onions on a paper towel.
- 3
In the same oil used for browning the onions, add whole spices and cook. Add the green chilies and stir. Lower the heat and add the chicken, stirring well. Cover and cook on high heat.
- 4
When the chicken releases oil, add three glasses of water and bring to a boil on high heat. Once the water boils, gently add the rice and mix. Cover and cook.
- 5
When the water in the rice starts to dry up, mix the food color in the kewra water and add it. Add the clarified butter and spread the browned onions on top. If you have mint, add it along with the cilantro. Cover and cook on low heat for 10 minutes. Your biryani is ready. You can serve it with red chutney or raita.
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This dish may take a little while, but the steamed rice comes out ethereal, fragranced with the whole spices. I used Shan brand biryani seasoning per the recommendation of my friend who grew up making this dish. Remember to remove the whole spices before eating. Serve with yogurt tossed with cucumbers, or if you can find it, fermented curried limes.
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