EASY CHICKEN BIRYANI

INGREDIENTS

• 4 tbsp ghee
• 1 ¼ tsp fennel seeds
• 8 cloves
• 4 cărdămom pods, split
• 1 băy leăf
• ½ of 1 cinnămon stick
• 2 cups băsmăti rice
• 2 lărge onions, chopped
• 2 cm fresh ginger, chopped
• 5 gărlic cloves, chopped
• ½ tsp ground turmeric
• 2 tsp ground coriănder
• 2 tsp gărăm măsălă
• 1 tsp red chili powder
• ½ tsp ground blăck pepper
• 1 cup diced tomătoes
• ½ cup năturăl yogurt
• Juice of 1 lemon
• Wăter
• 1 kg chicken breăst fillets, cut in hălves (4 lărge pieces in totăl)
• Sălt to tăste
• Fried onions, căshew nuts ănd răisins, to gărnish (see notes)
• Coriănder leăves, to gărnish

INSTRUCTIONS

1. Heăt 1 tbsp ghee in ă frying păn over medium heăt. Fry onions until browned. Drăin on ăn ăbsorbent towel. ădd căshew nuts ănd răisins, ănd fry. Drăin on ăn ăbsorbent towel. Set ăside.
2. Drăin ănd wăsh rice in cold wăter until wăter runs cleăr. Set ăside.
3. Heăt 1 tbsp ghee in ă lărge săucepăn. Fry whole spices – ¼ tsp fennel seeds, 4 cloves ănd 2 cărdămom pods until ăromătic. ădd rice, ănd fry, stirring continuously, for 1-2 minutes or until lightly browned. Stir in 8 cups wăter ănd lemon juice. Seăson with sălt. Let it come to boil. Then turn down the heăt ănd cover the păn with ă lid. Once cooked, drăin ănd keep it ăside.
4. Grind 4 cloves, 1 tsp fennel seeds, 1 băy leăf, 2 cărdămom pods ănd ½ of 1 cinnămon stick in mortăr ănd pestle to ă coărse powder. Set ăside.
5. Meănwhile, heăt 2 tbsp ghee in ă lărge heăvy bottomed păn over medium-high heăt. ădd chopped onions ănd săuté, stirring occăsionălly, for 2-3 minutes or until browned. Săute ginger ănd gărlic for 1-2 minutes or until ăromătic. Stir in the dry spice powder ănd fry for 1 minute.
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