Chicken Biryaani

A North Indian dish, adapted from the rich spicy Afghan cuisine, this is a great party dish as it is a complete meal by itself.

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   A big plate of hot Biryaani set in the centre of a table accompanied by a couple of yoghurt dishes, a salad or two and a variety of pickles is all that is required to look inviting and festive. A firm family favorite, the secret of this dish is to have plenty of meat and onions in it. There are many different ways of making a Biryaani, with mutton, with chicken, with pheasant, the Hyderabadi way, the Mughlai way, the Afghani way, but this is a quick and easy method and can be made with ease, even for a novice at Indian cooking.
   
   (1) Put the oil in a heavy based pan and heat on medium heat. Add the black cumin seed and fry for a few seconds till they sizzle. Add the bay leaves, cardamoms, cloves, cinnamon and black peppercorns and fry for 30 secs.
   
   (2) Add the chopped onion, ginger and garlic and fry until golden brown. Then add the tomatoes and green chilli and fry till the juices have dried and the oil can be seen in the pan.
   
   (3) Now add the dry spices, coriander, cumin, paprika, garam rnasaala, turmeric and salt and fry for about 30 secs
   
   (4) Put in the meat and mix well. Fry on the medium heat for about 8-10 mins, again mix well, lower the heat and let it cook in its own juices for another 30 mins. Stir it every few minutes to make sure that it has adequate water of its own in which to cook-, if it looks less add a few spoons of boiling water. The meat should be nearly cooked at the end of 40 mins and have a thick sauce at the bottom of it. At this stage the oil should also be seen at the bottom of the pan.
   
   (5) Add the rice and mix well. Put in another teaspoon of salt, add four glasses of water, mix again and bring to the boil on a high heat. Then lower the heat, partially cover the pan and let it simmer on low heat for 7-8 mins. Open the pan, stir lightly with a fork, close the lid tightly and let it cook for another 5-6 mins. Switch off the heat and let the pan sit with the lid closed for about 10 mins. Then taste the salt, gently lift the rice and pile it onto a broad serving dish, garnish and serve hot.
   
   Garnish: with the Fried sliced onions and chopped coriander.
   
   Serve: with a yoghurt dish, a green salad and a mango or lime pickle, with any Indian meal, a party buffet dish.
   
   Overall cooking time:- 1 hour and 20 mins.