Homemade Chicken Biryani with Chutney

For Five:

1 ½ kg Chicken

1 ¼ kg Rice

3-4 Big size onion (or 7-8 small ones)

6 Tomatoes

2 cups coriander leaves

1 ½ cup mint leaves

1 ½ TBSP garlic and ginger paste

1 tsp. turmeric powder

1 tsp. chili powder

2 lemons

Salt to taste

Chutney:

½ L. curd

1 Big size onion chopped

½ cup coriander leaves chopped

½ cup mint leaves chopped

1 green chili

Salt to taste

(Cucumber and pomegranates are optional; chopped)

  

Biryani

Wash everything.

Cut onions and tomatoes into small pieces.

Wash coriander leaves well and cut into small pieces.

Keep a pan or bowl of water handy.

Wash mint leaves but do not cut.

Put everything on a separate plate together.

Separate some mint and coriander for rita/chutney.

Put 2 ½ tsp garlic and ginger paste on the plate.

Salt to taste (suggested 1 tsp)

Put oil in pot.

Add onions first. 

Add tomato when the onions are slightly browned.

Fry 2-3 minutes until it becomes soft.

Stir occasionally.

Add coriander leaves and mint.

Add spices (powders and paste).

Add 1 kg washed chicken pieces.

Mix well.

Add only one cup water (to boil).

Leave 10 minutes, stirring rarely.

Boil rice in a separate pot.

Wash ¾ kg rice.

Put 1 L. water.

Put ½ tsp salt and ½ tsp turmeric powder in rice (makes it yellow)

.

Cook until soft.

Cut one lemon in half.

Squeeze the juice into chicken sauce.

Taste chicken sauce.

Add salt, ½ tsp, if wanted.

Cook about 15 minutes more.

Drain water from rice (once soft).

Mix rice in chicken sauce, which has been simmering whole time.

Mix well.

Leave 10 minutes.

 

Chutney

For chutney, put a little coriander and mint in a bowl.

Add one big onion, chopped.

Add one or two green chili(s) in small pieces.

Add a little salt (1tsp-ish).

Put ¼ L. curd (to taste).

Add cucumber or pomegranate (optional).

Mix very well