Chicken-65 Biryani

Initial Preparation:

1. Find the Chicken-65 recipe here, continue with the recipe directions and prepare the Chicken-65 as described. We need 1 Kg boneless chicken for this recipe.
2. Divide the chicken-65 pieces into 2 portions and set aside. We are going to use the first portion for chicken-65 masala, and the second portion is for layering the biryani.
3. Heat 1 tablespoon ghee in a pan, fry the cashew nuts, raisins(mentioned under 'For garnishing') to a golden brown. Remove from pan and set aside. Also prepare the fried onions.(refer notes).

Chicken-65 Masala Preparation:

1. Heat 4 tablespoons of oil in a pan, add in the sliced onion and saute until the onions become slightly golden.
2. Add in the ginger-garlic-green chilly paste and saute until the raw smell disappears on medium heat.
3. Add in the chopped tomato and saute until the tomatoes are mushy.
4. Now add in the cumin powder, turmeric powder, coriander powder, kashmiri chilli powder, garam masala and saute for 2-3 minutes on low heat.
5. Add in 1 cup of water, salt and mix well. Then add in half of the prepared Chicken 65 pieces(first portion), chopped coriander & mint leaves and mix well.
6. Cover and cook until the gravy is nicely thick. Remove from heat and set aside.

Rice Preparation & Layering:

1. Wash and soak the rice for 30 minutes. Drain the water completely. Set aside.
2. In a cooking pot, heat one tablespoon of ghee. Add all whole spices mentioned under 'For rice' and fry for few seconds.
3. Pour enough water, lemon juice and salt into the pot and bring to boil. When it starts boiling, add the soaked rice and continue cooking.
4. In a biriyani pot/oven proof dish, layer all of the prepared Chicken-65 masala, and spread it evenly.
5. Spread ¼ portion of the toppings (fried onions, cashew nuts, raisins, chopped coriander-mint leaves) on top of the Chicken-65 masala layer.
6. When the rice is ¾ done(refer notes), layer half of the rice over the Chicken-65 masala layer.
7. Layer the remaining Chicken-65 pieces(second portion) on top, spread ½ of the remaining toppings (fried onions, cashew nuts, raisins, chopped coriander leaves) on top of the Chicken-65 layer.
8. Spread the rest of the rice on top of it. Spread the remaining toppings.
9. Finally, pour 2 tablespoon of melted ghee and the rose water on top.

Dum Preparation:

Cooking in Oven:

1. Close the oven-safe dish with a tight fitting oven-safe lid - OR - Cover it with an aluminium foil. Seal the edges by crimping the foil.
2. Preheat oven to 180°C/350°F. Place the sealed oven proof dish in the oven and bake it for 20 mins.
3. When it is done, remove and keep the dish covered until serving.

Cooking over Stove top:

1. Close the biriyani pot with a lid, seal the edges of the lid with the prepared dough without even the slightest opening.
2. Place the sealed biriyani pot in the stove. Cook till the steam comes out from the dough seal or for about 20-25 minutes on very low heat.
3. Once the steam comes out from the dough seal or after 20-25 minutes, switch off the flame and keep the biriyani pot unopened for 10 minutes.
4. Then open the dum, just mix the rice and chicken pieces from the bottom of the pan using a long spoon.
5. Enjoy the biriyani, serve hot with Raita, Pickle and Pappadam on the side!

Notes:

• The right consistency of the rice matters for a good biriyani. So don't overcook the rice.
• How to check the right consistency of the rice?
  • Just take out a grain of rice from the boiling water, and press it in between your thumb and forefinger. If the grain breaks into 3 parts, that's the right consistency.
• How to make Fried Onion?
  • Take 2-3 medium sized onions, and cut them into very thin slices.
  • In a large frying pan, heat required amount of oil for deep frying.
  • Fry with a pinch of salt till the onions are golden brown and crisp.
  • Transfer to a paper towel to remove excess oil.