I always cook Biryani with Tomatoes. But in Restaurants, I do not always find the same. I thought let me try that way. And I did not much patience and time to do layering. Found this method after trying 2-3 times. This way, grains are separate and flavorful. The best part is need not drain water from the Rice and thus more healthy.
Basmati Rice 1 ½ cups
Onions (Medium) 2
Ginger Garlic Paste 2 tsp
Green Chillies 1-2
Pudina and Coriander Leaves few
Chilli Powder ¾ tsp
Coriander Powder 1tsp
Biryani Spice Powder ½ tsp
Garam Masala ¼ tsp
Water 3 cups
Kesari powder 2-3 pinch
Milk 1-2 tbsp
Yoghurt 3-4 tsp
Turmeric Powder 2-3 pinch
Oil and Butter
Whole Garam Masala
Aniseeds and Cumin ¼ tsp each
Green and Black Cardamom 2 each
Bay Leaves 2
Cinnamon sticks few
Marinate Chicken Pieces with Yoghurt, Ginger-Garlic Paste (½ tsp), Salt and Turmeric Powder for atleast one hour.
Chop Onions into fine pieces lengthwise. Slit Chillies. Soak Basmati Rice for 20-30 minutes and drain completely. Soak Kesari Powder and Saffron in Milk.
Heat little Oil in a Pan. When hot, add chopped Onions and fry till slightly brown. Keep it aside in an absorbent Paper.
Heat required Oil and Butter in a Pan. When hot, add Whole Garam Masala. When they turn slightly brown, add Ginger-Garlic Paste (1 ½ tsp), Green Chillies, Pudina and Coriander Leaves. Saute for a while and then add marinated Chicken. Add little water (less than ¼ cups of water). Close the lid and cook it for 8-10 minutes on a medium flame.
Now open the lid. Add Rice, 3 cups of Water, Salt, and ½ tsp Oil. Stir well. Increase the flame to a high and allow boiling.
When the water level decreases the rice level (you can see small holes), reduce the flame and then add fried Onions, Milk with Kesari Powder & Saffron and Garam Masala Powder.
Now simmer the flame (the lowest), close the lid and cook for another 5-6 minutes. Now open the lid. Use a fork to see whether rice is done. If not, cook for some more time.
Serve with Kurma and Raita.
Notes: Make sure the lid is used is tight. If not, close the pan with a kitchen towel and then close the lid. Chilli Powder can be added during marinating Chicken.
I have used less spice. Increase it according to your taste.
Sending this to Iftar Moments of Taste of Pearl City.