Guntur Biryani

The epitome of the one-pot meal, this flavorful Biryani is made with aromatic Basmati rice and tender chicken slow cooked in a blend of spices! 

Chicken- 1/2 kg, cut into medium size pieces
Basmati Rice –1 kg, half cooked
Kapok Buds- 2
Mace – 1
Green Cardamoms – 5 pods
Cinnamon Stick- 2-inch
Peppercorn-1 tsp
Bay leaves- 2
Cumin seeds- ¼ tsp
Cashewnuts- 8-10
Onion-1, thinly sliced
Tomato-1, thinly sliced
Ginger & Garlic Paste- 1 tbsp
Turmeric – 2 tsp
Red Chili Powder-1 Tsp
Garam masala powder- 1 tsp
Coriander powder – 1 tsp
Mint Leaves- A small bunch, finely chopped
Coriander Leaves- A small bunch, finely chopped
Lemon Juice- 1 tbsp
Salt- To taste
Coconut milk- 1/4 cup
Milk- 1/4 cup
Curd- 500 gm
Oil- As needed
Ghee/clarified butter- As needed
Water – As needed
Salt – To taste 

Method: Heat 2 tbsp of oil and 2 tbsp of melted ghee in a pan. Add the whole spices- kapok buds, mace, green cardamoms, peppercorns, cloves, bay leaves, & cumin seeds. Once the aroma starts to release, add the cashews and fry until golden. Add the sliced onions & saute until they are translucent. Add ginger-garlic paste, turmeric powder, & salt. Fry for 1 min. Add the remaining spice powders- red chili powder, garam masala powder, & coriander power & saute for 1-2 mins. Add the sliced tomatoes, half of the chopped coriander + mint leaves, green chilies & mix well. Add the chicken pieces, coconut milk, regular milk, & curd and mix well. Cover with a lid and allow the chicken to cook on medium flame for 10-15 mins.

Add the cooked basmati rice over the chicken masala & generously sprinkle some ghee over the rice. Garnish with chopped coriander + mint leaves. Cover with a lid & cook again for another 15-20 mins on low flame. Once done, remove from flame and mix gently using a fork. Keep it covered for another 10 mins. Serve with raita of your choice & enjoy!

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