Chicken Donne Biryani

Ingredients

For the Chicken

• Chicken – 1 kg, bone-in and cut into medium pieces
• as required Water
• 1 tsp Salt
• 1 tsp Turmeric powder
• 1 tbsp Ginger-garlic-green chilli paste

For the Green Paste

• ½ cup Mint leaves
• 4 Green chillies
• a handful Coriander leaves
• as required Water

For the Biryani Masala

• 1 tbsp Black pepper
• 8–10 Green cardamom
• 2 Mace
• ½ Nutmeg
• 2 inches Cinnamon
• 3 Black cardamom
• 1 tbsp Saunf (fennel seeds)
• 12–15 Cloves
• 2 Star anise
• 2 tbsp Stone flower (dagad phool)
• 1 tsp Shahi jeera
• 4–5 Bay leaves
• 3 tbsp Coriander seeds

For Cooking the Biryani

• ¼ cup Oil
• 2 Bay leaves
• 1 inch Cinnamon
• 2 Black cardamom
• 4–5 Cloves
• 2 Star anise
• 6–7 Black pepper
• 4–5 Green cardamom
• 1½ cups Onion, sliced
• 1 tbsp Ginger-garlic-green chilli paste
• 1 tbsp Salt
• 1 tsp Turmeric powder
• Prepared chicken – from above
• 2 tbsp Ground biryani masala
• Prepared green paste – from above
• as required Water or chicken stock
• 2 cups Seeraga Samba rice, soaked for 1 hour
• 1 tbsp Lemon juice
• 1 tbsp Ghee
• 4, for garnish Boiled eggs, halved
• ½ tsp MSG

Method of Preparation

Chef Ajay Chopra

1. Prepare the Biryani Masala

   Dry roast black pepper, green and black cardamom, mace, nutmeg, cinnamon, cloves, star anise, stone flower, coriander seeds, shahi jeera and bay leaves until aromatic. Allow to cool and grind into a fine powder. Store in an airtight container.

2. Prepare the Green Paste

   Blend mint leaves, coriander leaves and green chillies with a little water into a smooth paste. Set aside.

3. Start the Biryani Base

   Heat oil in a wide biryani pot. Add bay leaf, cinnamon, cloves, black pepper, black cardamom, green cardamom and star anise. Once aromatic, add sliced onions and sauté until golden brown. Add ginger-garlic-green chilli paste and sauté until the raw smell fades. Stir in the prepared green paste and cook until the oil separates.

4. Cook the Chicken

   Add the marinated chicken pieces directly into the masala base. Stir well and add salt, turmeric powder, ground biryani masala and MSG. Cover and cook until the chicken is just cooked through and coated in the masala. Remove the chicken pieces and keep aside to prevent overcooking.

5. Cook the Rice

   Add the soaked Seeraga Samba rice to the remaining gravy. Add water or chicken stock in a 2:1 ratio to rice. Add lemon juice and ghee. Cook over low heat until the rice is fluffy and fully cooked.

6. Assemble and Finish

   Place the cooked chicken pieces back over the rice. Cover and rest for 10 minutes to allow the flavours to meld.

7. Serve

   Serve hot in Donne (areca leaf cups). Garnish with fresh coriander and place half a boiled egg on top of each serving.