Gangur Chicken Biryani

Recipe Ingredients:

For Chicken Marinate:

1 kg chicken

2 tbsp ginger garlic paste

4 tbsp mint coriander and green chilli paste

1 tbsp turmeric

1 tbsp red chilli powder

1 onion, finely sliced

1 cup yogurt

2 tbsp salt

juice of 1 lime

For Biryani:

3 cups basmati rice

1 tbsp ginger garlic paste

2 cup chopped mint

2 cups chopped coriander

4 cardamom pods

4 cloves

2 bay leaves

2 cinnamon sticks

1 tbsp cumin seeds

2 tbsp onion flakes

4 cups of water

salt (according to taste)

How to Prepare:

In a non metallic bowl add chicken, turmeric powder, red chilli powder, salt, ginger garlic paste, mint coriander and green chilli paste, onions, lime juice and yogurt,mix well untill well combined. Cover and leave to marinate in the refrigerator for 3 hours.

In a vessel add mint leaves, coriander leaves, bay leaves, cinnamon stick, cloves and 2 cups of water and bring to boil, cover with tight lid, boil untill the aroma of mint and coriander leaves spreads the room, turn of the heat when once it is done and allow to cool. Strain through a sieve into a jug, pressing down on the mint and coriander with the back of a wooden spoon. Discard the contents of the sieve and reserve the mint and coriander water. Mean while in a heavy base saucepan add oil, when hot add marinate chicken and cook untill chicken turns light golden brown in colour with out the lid.

Wash rice in several changes of cold water untill the water runs clear. In a large heavy base vessel add ghee, when hot add ginger garlic paste, cumin seeds and onion flakes cook for 5 minutes now add cardamom pods, washed rice, reserved mint and coriander water, mix well and let it cook for a while, now add remaining 2 cups of water and allow to cook untill rice is half done, once when the rice is half done add cooked chicken and mix well to combine, allow to cook for 15 minutes or untill done. Serve hot. Mix well before serving.

Serving Suggestions:

Serve with raita or vegetable korma or khatta dal.