Chicken Biryani

Grind all the whole spices together as listed under Whole Spices. Set aside. Keep covered until use.

Wash the Chicken thoroughly. Cut into small cubes/bite size pieces.

Marinate with Yogurt, Ginger paste, Garlic paste, Green Chilies paste, Lemon juice, Turmeric powder, Salt & the freshly ground Biryani Masala blend or 1 Packet/60 Grams/4 Tablespoons of any readymade Biryani Masala.

Mix well & keep aside for 10-15 minutes.

Wash the rice until the water runs clear.
Soak in enough water for 10-15 minutes.

Heat 16 cups of water in a large heavy bottomed pot.

When the water comes to a rolling boil, add the Rice along with 2 Tablespoons of oil.

Cook uncovered on medium heat until 80-85% done.

Drain the water in a colander. Shake off the excess water. Keep covered.

Heat 4 Tablespoons oil in a large nonstick Wok or Skillet.

Tip in the Caraway seeds. Let them crackle & release their aroma.
Saut the onion on high heat until golden.

Add the marinated chicken.
Cook for 5 minutes on medium-high heat.

Add one cup water. Stir well.
Cover & cook for 8-10 minutes on low-medium heat.

Take out half the chicken along with some gravy in a bowl.

Add half of the Rice followed by some Coriander & Mint Leaves. Spread it nicely all over on top of the Chicken.

Add the Chicken along with the gravy back on top of the Rice. Spread it nicely all over the Chicken.

Add the remaining half of the Rice.

Add the Food Colour (if using) drop by drop here & there.
Increase the heat to high for about 30 seconds.
Reduce the heat to low after 30 seconds.

Cover with a tight fitting lid & cook for about 10 minutes over low heat.

Garnish with chopped Coriander & Mint.

Scoop out from the bottom with a large ladle/spatula & transfer to a serving dish.

Enjoy hot with your favorite Raita & Papad.

Blissful!