Chicken Biryani is traditional dish of Pakistan and Chicken Biryani Recipe by zarnak sidhwa in food diaries is variation of traditional biryani.
Biryani, also known as biriyani, biriani, birani or briyani, ¨spicy rice¨ is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent and among the diaspora from the region. It is made with spices, rice and meat (chicken, mutton, beef, prawn, or fish).
First heat the oil in a pan and add the sliced onions along with the whole spices (cinnamon, cloves, bay leaf, cardamom, star anise).
Fry the onions stirring frequently.
Now add grinded garlic and ginger in the onion.
And fry until the onions turn a dark golden brown. Drain and set aside. (If using carrots, add along with the ginger, etc and cook together).
Now in the same pan, fry the cashew nuts and raisins until golden.Then drain and set aside with the fried onions.
Boil the rice and mix it with onion mixture, add the fried raisins and cashew nuts on top and set aside.
For the chicken gravy, grind or crush ginger, garlic, green chillies.
And in a pan heat the ghee or oil and add onions. Fry until golden brown and add the ginger-garlic-chillies paste.
Coook for a minute and then add the spice powders,coriander powder, fennel powder, pepper and turmeric.
Saute it for a minute. Then add the chopped tomatoes and cook until they turn soft.
Then add the chicken pieces, salt, sugar fry few minutes and add 1 cup water and mix well.
Let it bring to boil and cook covered until the chicken is completely cooked.
Now garnish with garam masala, coriander leaves, mint leaves and more pepper powder. Mix well and set aside.
Take a large serving dish and add a layer of rice. Top off with some chicken and gravy. Add more rice.
Serve chicken biryani with raita.