Chicken Dum Biriyani & Good Bye 2011 !!

Though Christmas is over,I had this recipe which is yet to be posted.We had some of our friends as guest at our place on Christmas.I made a banquet lunch for them and the highlight was this flavorful biriyani.Coming to the recipe details,I had mentioned in my palappam post about my friend,Saleena.She is the real inspiration behind the aromatic biriyani.I had it once or twice at her place and the real tasty biriyani I ever had.It took me few trials before I could accomplish the same taste of the biriyani as per her detailed instructions step by step and now that I have gained the confidence to prepare it flavorful and yummy.I really thank her for this yummy biriyani recipe.We have now re named it as"Saleena's biriyani",hi hi..Though there are many ways to do chicken biriyani but I liked this and so thought to share with you all.This can be done in three stages,a little time taking effort but worth the taste !!

Ingredients
To cook rice
basmati rice 2 cups
ghee 2 tbsp
pineapple 1/4 chopped very small
pineapple essence 2 drops
rose water 2 drops
cinnamon 1"sticks
cloves 3-4
pepper corn 5
bay leaves
salt
water 3 cups

To cook chicken
chicken 2 lbs (preferably thighs)
onion 1.5 sliced
tomato 1.5 chopped
ginger garlic paste 1 tsp
chilly powder 3/4 tsp
coriander powder 1 tsp
turmeric powder 1/2 tsp
pepper powder 1/2 tsp
garam masala 1/2 tsp
nutmeg powder 1/3 tsp
cinnamon  1/2 "stick
fennel seeds a pinch
cloves 3-4

cilantro 5 sprigs
mint leaves 2 sprigs
yogurt/curd 1tbsp
oil 2 tbsp
salt

To garnish
onion 1 sliced
cashews 1/5 cup
raisins  1/5 cup
cilantro 2 sprigs chopped
mint leaves 1 sprig chopped
ghee 1 tsp

Method 
To Cook Rice-
-Wash and soak the basmati rice for 15-20 minutes.
-Heat water in a vessel and add salt to it.Add in the cinnamon,cloves,bay leaves,pepper corn,pineapple essence,rose water.Let the water come to boil .
-In the mean time,place a large wok/kadai.Heat the ghee and saute the rice for 5 minutes till its coated.
-Add the boiling water mix into it along with chopped pineapple and mint leaves.
-Place the heat on medium flame and cover with a lid.Let it cook till the water dries up.

To Cook Chicken-
-Wash and clean the chicken ,cut into medium sized pieces.Drain the water and marinate with chilly powder,turmeric powder,salt for a minimum half an hour or overnight too.
-Heat oil in a pan and fry the cinnamon,cloves ,fennel seeds and bay leaves.
-Saute onions till translucent and add ginger garlic paste ,stir till the raw smell disappears.
-Add the chopped tomatoes and the spice powders.
-Add in the chicken.Mix and cover,cook till 15 minutes.(Don't add water)
-Uncover the lid and cook for another 10 minutes till the gravy thickens ,add the yogurt and cook till the chicken is done.
-Garnish with cilantro and mint leaves.

To Assemble-
-Pre heat oven to 350 degrees F/ 180 degrees C.
-Take a baking tray ,add in the first layer with chicken and gravy.Then add the cooked rice.alternately layer till you finish with rice .
-Press down the rice and Seal the tray with aluminium foil in all sides so that steam may not escape.
-Bake at 350 degrees F for 15 -20 minutes.
OR
-You can do this on stove as well.Place a thick bottomed vessel and layer the chicken and rice in it.Cover with a lid and seal the sides with maida or wheat flour so that air doesn't escape through.Cook for 20- 25 minutes on low flame.

To Garnish-
-Fry the cashews and raisins in the ghee.Keep aside.
-Add in the onions and fry till golden brown and add in few chopped cilantro and mint leaves.
-Add this to the tray on top just before serving.Mix the layers just before serving and Serve hot with raitha!!!

Servings ~ 5 adults

Notes
* The pineapple essence,chopped pineapple,rose water is added for additional flavor.
*The chopped pineapple should not be more as it will lose the spicy flavor and it will be sweet.
*The amount of chicken gravy at the end after cooking should be only 1 cup for 2 cups cooked rice to add in the layers other wise the rice will be mushy.Remove the extra amount of gravy if you have more gravy left before layering.If you don't have the required amount of gravy then add water to reach the 1 cup gravy.
* If you are using maida or wheat flour to seal then knead the dough just like in the consistency for chapathi dough and seal the sides.

Just a last one to tempt you all,

(In the platter,chicken biriyani,beef cutlet,fish fry,pappad and raitha)

Good Bye 2011,Wishing all A Very Happy New Year and A Happy Weekend !!
 Sending this to THE KERALA KITCHEN event hosted by Kaveri @ Palakkad Chamayal