Chicken Biryani- Bhatkal style

Biryani is a heavenly, rich, shahi and a royal dish especially the non-veg Biryani. I have a big mental block when it comes to cooking Biryani and rightly so because the rice that is cooked in biryani has to be cooked till 75% first and then the rest 25% is cooked on dum (on slow flame along with the meat). It can get tricky. Also the spices must be added in proper proportion. One needs total alertness and undivided attention while making Biryani :). One has to keep away from social networking while making this dish lol. My mom and aunts are experts in making this droolicious Biryani dishes. I have to mentally be prepared to make one! :) I am definitely getting better :) My husband and myself crave for it once in a while and today was one of those days :) This particular Biryani is a speciality from a coastal place called Bhatkal in Karnataka. It is a medium spicy, flavorful and yummy biryani! This is one of the easiest biryani recipes that's out there. I am sure you will enjoy making it too.

Let's get to the recipe:

CHICKEN BIRYANI BHATKAL STYLE

Ingredients:

• 2 cups basmati rice wash, rinse and keep aside.
• 6 cups water
• pinch saffron(kesar) in 1 tbsp warm milk
• 1 tbsp ghee
• 1 tsp oil
• salt to taste

For Chicken Base:

• 1 lb chicken pieces big bite size around 3-4 cups
• Khada (whole) masala ( 8 cloves, 8 peppercorns, 1 stick of cinnamon, 2 cardamoms,  2-3 Bay leaves, 1 star anise)
• 3 tsp ginger garlic paste
• 2 onion big size, sliced
• 2 tomatoes med size, chopped
• 8-10 green chillies slit (adjust according to your spice level)
• 1 tsp chilli powder
• 1/2 tsp turmeric (haldi)
• 2 tsp biryani masala or garam masala
• salt as per taste
• 1/2 cup mint leaves chopped
• 1/2 cup cilantro chopped
• 4-5 tbsp oil
• 2 tsp lemon juice

Preparation:

• In a wide bottomed vessel, add oil, once it's hot add whole masala, saute for few seconds. 
• Add sliced onions and saute for 2 minutes. Now add turmeric, salt, ginger garlic paste and saute till the raw smell of ginger garlic paste dies down. Don't brown the onions, cook till it's translucent.
• Now add tomatoes, green chillies, chilli powder, biryani masala powder, mint leaves and cilantro. Cook till tomatoes wilt and oil starts to ooze out from the masala. 
• Add chopped chicken pieces, mix everything nicely and let it cook for around 15 minutes. 
• In the meantime, cook your rice in another vessel. Bring water to a boil by adding salt, 1 tsp oil. 
• After water starts to boil, add rice and let it cook for just about 4-5 minutes (basically till water starts to boil again). Switch off the gas and drain all the water out in a colander. This is your 75% cooked rice. [Keep a close eye on the gas once you put the rice in the water]
• Now sim the gas where your chicken has been cooking, add this 75% cooked rice on top. Pour ghee and saffron milk evenly over the rice. Add lemon juice. Close the lid of the vessel tightly and cook on sim gas for another 10-12 minutes. Switch off the gas and let the biryani sit there for another 5 minutes.
• Open the lid, mix the rice and chicken gently. Your hot chicken Biryani is ready!! 
• Serve it with raita, cucumbers, sliced onions and lemon wedges.
  
  
  
  
  
  
                                               njoY!! happY cookinG!!

Adapted from Chef Sanjay Thumma's recipe!


Note:* I use oil, ghee sparingly but one can use more while making a Biryani. Spice level also can be adjusted according to the freshness of whole masala, chillies and level of spice one enjoys. Do not chop small bites of chicken pieces, no fun in that :) If one likes mint flavor, feel free to add more mint leaves. Basmati rice is the best option while making these shahi biryani dishes.