Coriander Mint Chicken Biryani

I am so happy to announce that NaavinRuchi has completed its 100 recipes. Thanks for all your love and support. This is our 100th post and I thought of making something special for this. So why don't we try  a delicious yummy Chicken Biryani .....!!! This biryani is unlike our usual chicken biryani and has a very distinct and different flavor. The specialty of this coriander mint chicken biryani is that mint and coriander leaves are giving the full flavor for this biriyani and we are not adding any chilly powder in this recipe. Instead lot of green chilies are used. Don't get surprised by the amount of leaves used in this recipe. Try this and I'm sure you will love it......

Ingredients for Preparing Rice

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• Basmati rice -1 1/2 cup
• Boiling Water - 6 cup
• Salt 

Whole Spices

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• Green cardamom - 4
• Black cardamom - 1
• Cinnamon stick - 2
• Star anise - 1
• Cloves - 5
• Bay Leaves -1

Method

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1. Soak  rice in water for half an hour and drain .
2. To the heavy bottomed vessel add 6 cups water, salt and whole spices and bring to boil.
3. Add rice to boiling water and cook until rice is 3/4 th done.
4. Wash the 3/4 th cooked rice in cold water .
5. Drain and keep aside.

To Marinate

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1. Chicken pieces - 500 gm
2. Turmeric powder - 1/2 tsp
3. Pepper powder -  1 tsp
4. Ginger garlic paste - 1 tsp
5. Garam Masala powder - 1/2 tsp
6. Coriander Leaves - 1/2 cup (chopped)
7. Mint Leaves -1/2 cup (chopped)
8. Curd - 3/4 cup
9. Green chilly - 4
10. Salt - To Taste

Method for Marination

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1. Grind ingredients numbered 2 to 10 to a fine paste.
2. Add the paste to chicken and marinate well.
3. Keep aside for at least 2 hrs . For best results keep it refrigerated overnight.

Ingredients For Chicken Masala
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• Onion - 3 big
• Tomato -1
• Ginger Garlic Paste - 1 tbsp
• Green chilly  - 4
• Turmeric powder - 2 tsp
• Coriander Powder - 2 tbsp
• Crushed Pepper powder - 1 1/2 tsp
• Garam Masala powder - 1 1/2 tsp
• Coriander Leaves 
• Mint Leaves
• Salt - to taste
• Oil - 3 tbsp
• Ghee - 2 tbsp

For Garnishing

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• Cashew
• Raisins
• Fried Onions
• Coriander Leaves
• Mint Leaves 

Method for Preparing Chicken Masala
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1. Heat 3 tbsp ghee in a pan and fry 1/2 cup sliced  onions till  dark brown and keep aside .(You can add a pinch of sugar to caramelize the onions easily).
2. Fry the nuts and raisins and keep aside.
3. In the same pan , add oil and saute onions till light brown.
4. Add ginger garlic paste followed by green chilli, mint and coriander leaves and saute till a nice aroma comes.
5. Add turmeric, chilli, coriander powders, salt  and garam masala powder and saute for 3 mins.
6. Add chopped tomatoes and saute well.
7. Add marinated chicken pieces and mix well. Close lid and cook until chicken is done . (No need to add water as water will start oozing from chicken).

Final Setting

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1. Preheat an oven to 350F
2. In an oven proof vessel grease  the bottom of vessel with little ghee .
3. Add 1 layer of chicken masala followed by cooked rice.
4. Repeat this step for 2 layers.
5. Garnish with fried onions, nuts , raisins and mint and coriander leaves.
6. Cover the vessel with an aluminium foil and close with lid.
7. Bake in a preheated oven for 30 mins .
8. Take out  from the oven and gently mix it.
9. Serve hot with coriander mint chutney, salad, pickle.

Notes
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1. Curd is used for marinating becomes it makes the chicken soft and tends and will give a richness to the gravy.
2. The amount of green chilies should be varied based on their hotness.
3. If you are not having an oven , don't worry. The same biryani can be made by placing the biryani filled vessel on a wide tawa which is placed on the flame in very low heat.Keep if for about 30 to 40 minutes.
4. The amount of salt in the gravy should be slightly on the higher sides as we are washing our cooked rice in cold water which will make it less salty.