Ingredients8 Chicken thighs
3 teaspoons ginger garlic paste
3 green chilies
2 large onions
3 tomatoes
1/2 bunch of coriander leaves
2 potatoes
4 eggs
1.5 cups of basmati rice
2 Star anise/cinnamon stick.
For the marinade 1 cup yoghurt
2 teaspoon each chili, turmeric, cumin-coriander powders
2 teaspoon garam masala
salt and pepper to taste
Step 1: Boil eggs, cut them into halves and keep aside.
Step 2: Cut potatoes into slices, lightly sprinkle with oil, salt and pepper and bake for 10 minutes at 350F. Alternatively, you can also shallow fry the potatoes.
Step 3: Cut the chicken thighs into small pieces, and marinate them in yoghurt and spices listed above and keep aside for a few hours.
Step 4: Sauté the sliced onions and slit green chilies in ghee or oil of your choice on low-medium heat until they are caramelized.
Step 5: Add the diced onions and let it cook well.
Step 6: Finely chop the fresh coriander leaves and add it to the mix and let it cook.
Step 7: Add the marinated chicken to this and let it cook until the chicken is well done. Add salt and more spice to suit your taste.
Step 6: Pressure cook the rice separately with some oil, star anise and cinnamon stick.
Step 9: Once the chicken is done, in a separate dish, layer the curry at the bottom, add rice, potatoes. The top most layer should be rice.
Step 9: Garnish on top with some more coriander leaves and boiled eggs. Once its layered, let the biryani cook on low heat for around 10-15 minutes.
Step 10: Serve hot with a side of yoghurt/or salad of your choice.
