This is a Memoni Muslim style Gujarati Biryani, it's aromatic, mouth watering biryani with succulent chicken in fluffy rice and full of fragrance from the screw pine water. As you all know Biryani is a complete meal in itself, apt to suit all occasions; whether a hearty meal on a lazy Sunday or for a party, it's a scrumptious indulgence at the dining table - this is loved by one and all. 
This biryani you can assemble in advance and just an hour before you serve, keep it to cook, it's that easy to make.
Serves 3
Ingredients
For the Chicken Marination
425 Grams Chicken - made into biryani cut pieces
½ Cup Yogurt
1" Piece Ginger - grind to fine paste
5 Cloves Garlic - grind to fine paste
½ Tablespoon Red Chilly Powder
½ Teaspoon Turmeric powder
½ Teaspoon Garam masala powder
1 Teaspoon Salt
¾ Teaspoon Roasted Coriander powder
¾ Teaspoon Roasted Cumin powder
Other Ingredients
¼ Cup Oil
¾ Cup Brown onion
¼ Teaspoon Nutmeg powder
¼ Teaspoon Mace powder
¼ Teaspoon Green cardamom powder
¼ Teaspoon Biryani color
1 Teaspoon Screw pine water
1 Large Tomato - sliced
4 Whole Green chilies
3 Tablespoons Coriander leaves
3 Tablespoons Mint leaves
3 Potatoes - boiled & halved
Ingredients for the Rice
Boil the Rice with these till full done
¼ Kg Rice
1 Tablespoon Salt
1 Bay Leaf
2 Cloves
½ Teaspoon Black Peppercorns
½ Teaspoon Cumin Seeds
½ Teaspoon Shahjeera
1 Stick Cinnamon
2 Green Cardamom
2 Brown Cardamom
Method
Marinate chicken with yogurt, ginger, garlic, salt, red chilly, turmeric, cumin and coriander powders for 30 minutes.
Heat oil add the boiled and halved potatoes and fry on high flame till light golden, remove and keep aside. In the same pan add another tablespoon or two of oil and add the brown onion with marinated chicken, rinse the bowl with ¼ cup water and add that too, give it a good mix. Bring this to a boil on high flame, then reduce the flame to low, cover with a lid and let it cook till done and the gravy is saucy.
Mix the screw pine water and biryani color, keep aside. In a another thick heavy bottom pan add ¼ cup oil and water each then add half of the rice. Spread all the chicken with gravy then sprinkle whole green chilies , arrange the tomato slices
and the fried potatoes, then sprinkle the nutmeg, mace and cardamom powder, sprinkle half of the mint and coriander leaves then add the remaining rice sprinkle the screw pine water and color mix.
Dot it with butter and sprinkle the remaining coriander and mint leaves. Cover with a lid, keep on high flame for 5 minutes then on low flame for 20 minutes. After 20 minutes switch off the flame and let is rest covered for 5 minutes.
This is delicious biryani, you will love it.
Labels: Biryani, Chicken, Gujarati, One Bowl, Sunday Funday, Complete Meal, Main course Sunday Funday: " Chicken Delights".
