How To Make Chicken Baryani

How To Make Chicken Baryani 

Ingredients 

• Chicken Marinade: Chicken or Mutton: 1.5 kg
• Thick yogurt: 250 g
• Coriander powder: 2 tsp
• Red chilli powder: 2 tsp
• Turmeric: 1/4 tsp
• Green chillies: 5 slit
• Coriander leaves chopped: 2 tbsp
• Mint leaves chopped: 2 tbsp
• Salt
• Chicken Gravy: Large onions: 3 sliced finely
• Green cardamoms: 8
• Cloves: 10
• Cinnamon sticks: 2 inches
• Black pepper: 5
• Black cardamom pods: 4
• Cumin seeds: 2 tsp
• Bay leaves: 2
• Raisins: handful
• Ginger: 2 tsp
• Garlic paste: 2 tsp
• Coriander powder: 1 tbsp
• Red chilli powder: 1 tbsp
• Salt: 2 tsp
• Fennel powder: 3/4 tsp
• Tomato: 500g chopped
• Oil: 1 cup
• Rice: Basmati rice: (soaked in water for at least 1/2 an hour): 5 cups
• Cinnamon sticks: 3
• Lemon juice: 1 lemon
• Black cardamom pods: 3
• Bay leaves: 2
• Salt: a pinch
• Garnishing: Mint leaves: 1/3 cup finely chopped
• Coriander leaves: 1/3 cup finely chopped
• Rose water: 2 tsp
• Garam masala: 1/2 tsp
• Saffron milk: a pinch of saffron in 1/4 cup of warm milk
• Lemon juice: 1/2 lemon
• Browned onions in step 2

Method

1. Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
2. Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
3. Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.
4. Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
5. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
6. Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
7.