Chicken Nasi Biryani
Ingredients :
For Chicken:
3 1/2 lb./ 1 1/2kg Chicken
1/8 tsp Ground turmeric
1/2 cup Sour cream
1 cup Crispy fried onions
2 tbsp Garam masala
1 3" cinnamon sticks
1 tbsp Brown mustard seeds
3 Star anise
3 Cloves
2 tbsp Cumin seeds
5 Small green chilies
5 cloves Garlic
2 tsp Paprika
Salt to taste
For the Rice cooking:
4 cups Rice, washed
3 Clove
3 Cinnamon sticks
6 Bay leaves
8 Cardamom pods
1 tsp Brown mustard seeds
3 Pandan leaves
10 cups Water
1 cup Milk
1 tsp Whole saffron
1 cup Frozen green peas
1/2 cup Dark raisins
2 tbsp Vegetable oil
100g Butter or Gee
Some mint leaves
Salt to taste
Method:
For Chicken
Mix the chicken pieces with sour cream, ground turmeric and salt & let it sit for about 2 hours.
Mix crispy onions with garam masala and set aside.
Roast the cinnamon stick, brown mustard seeds, star anise, cloves, cumin seeds in a dry skillet. Pound them together in a mixer. Set aside.
Pound the garlic and green chilies together.
Mix marinated chicken with crispy onions mix, ground spices, paprika, garlic and green chilies. Set aside.
For the rice:
Soak saffron in the warm milk and set aside.
Heat the oil in a skillet and add butter,add 1 cinnamon stick and 3 bay leaves and fry until nice aroma comes out. Set aside.
Boil the water in a large pan and stir in cloves, 2 cinnamon sticks, 3 bay leaves, cardamoms & brown mustard seeds.
Add rice, pandan leaves and cook until 2/3 done. (do not cover the pan while rice is cooking)
Drain the rice and discard the pandan leaves. Mix the rice with salt for taste.
Place all the marinated chicken in a pan. Add a layer of rice on the chicken and sprinkle with some colored milk, fragrant butter, green peas, dark raisins & mint leaves. Repeat the layers with the same order and bake in 325 deg F oven for 30 to 40 minutes until the chicken is done. (must have at least 2 layers).
Ready to Serves.
