Bhuna Chicken Biryani
STEP BY STEP INSTRUCTIONS
Wash the rice a few times draining the water at all times and cook as usual adding the bay leaves, black peppercorns, cinnamon, cloves and cardamoms to the water when cooking. Please note that rice should be slightly undercooked or al dente. Once rice is done– set aside.
Grease a deep oven proof dish with butter. Add half the cooked chicken as a layer at the bottom of the dish. Add a layer of rice and sprinkle half the milk / saffron mixture. Add half the fried nuts, onions and raisins and half the mint leaves. Add remaining chicken. Add remaining rice and sprinkle remaining the milk / saffron mixture.Add remaining fried nuts, onions and raisins.
Cook 500g chicken according to instructions on the jar of Geeta’s Karai Bhuna Spice & Stir cooking sauce. Even though the instructions indicate using 350gms chicken per jar, in this recipe we are using 500g chicken to 2 jars of sauce as we need extra sauce for this particular recipe. .
Heat the butter or ghee slightly and pour on top of rice. Add the mint leaves on top of the rice. Cover dish tightly with foil. Cook in oven for 30 mins at 180 degrees.
Fry all the onions until brown and crisp. Then fry the nuts, and raisins in oil, drain excess oil on a kitchen paper towel and set aside