Indian Moghul Chicken Biryani

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Biryani is perhaps one of the most elaborate rice dishes. of moghul origin, it is cooked with lamb or chicken, streaked with saffron, and garnished with raisins and nuts. the chicken is first marinated for at least 2 hours in a delicious paste of ginger, garlic, onions, yogurt, lemon juice, and spices. it is then cooked briefly. partially cooked rice is placed over it, and the chicken and rice are allowed to steam for about an hour.

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Steps

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First you have to make the marinade for the chicken.

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Peel and coarsely chop 3 of the onions.

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Place the chopped onion , garlic , and ginger in an electric blender , along with the cloves , peppercorns , the seeds only from the 8 cardamoms , cinnamon , coriander , cumin , poppy seeds , mace , 1 1 / 2 teaspoons salt , and the lemon juice.

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Blend all of these at high speed until you have a smooth paste.

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Place this paste in a large bowl.

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Add the yogurt and mix well.

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Now peel the 3 remaining onions.

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Slice them into very fine rings , and halve all the rings.

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In a 10 inch heavy bottomed skillet , heat the oil over medium flame.

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When hot , add the bay leaves and 4 black cardamoms.

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Fry for about 10 to 15 seconds.

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Now put in the onions and fry them , stirring , for about 10 minutes or until they get brown and crisp.

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Remove them carefully with a slotted spoon , squeezing out as much of the oil as possible.

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Reserve all the onion flavored oil , the black cardamoms , and the bay leaves'.

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Ingredients

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onions, garlic cloves, fresh ginger, whole cloves, whole black peppercorns, whole cardamom pods, ground cinnamon, ground coriander, ground cumin, poppy seed, ground mace, salt, lemon juice, plain yogurt, vegetable oil, bay leaves, black cardamom pods, chicken legs, saffron strands, milk, long grain rice, golden raisins, blanched almonds, hard-boiled eggs