CHICKEN BIRYANI WITH SINDHI BIRYANI MASALA POWDER

This is my second version of biryani.my first version looks alike but there is a lot of difference in taste and preparation too..I want to try a different version of biryani today and bought "shaan sindhi biryani masala powder".i din't follow the package directions.i just used some powder and did the rest of it with my idea.I used MDH hyderabadi biryani masala ,shaan sindhi biryani masala,some spices from my pantry.the main spice that gave taste to my biryani is nutmeg and mint.i half boiled the rice with less water and then cooked it along with chicken curry.i deep fried the thinly sliced onions and added as a garnish.It gave a bit sweet taste in the middle.
For preparing chicken curry:

1 pound chicken
onions 1 (finely chopped)
green chillies 4 (cut long)
ginger garlic paste 1 1/2 table spoons or less
shaan sindhi biryani masala powder 1 table spoon
MDH hyderabadi biryani masla powder 1 table spoon
yogurt 1 cup ( 8 ounce cup)
chillipowder( to taste)
salt( to taste)
turmeric 1/2 teaspoon
dhania powder 1 1/2 teaspoon

Spices to cook rice

basmati or normal rice (3 1/2 cups for 1 pound chicken( 1 cup =1 eight ounce cup))
cloves 4
nutmeg 1/2 seed (finely ground)
shah jeera/kala jeera 1 teaspoon
cardamom pods 4 (mashed)
bay leaves big 3( if small 5 or 6)
cinnamon 1 inch sticks 3
star aniseed 2 or 1
mace 4
salt 1/4 teaspoon
minta handful
cilantro a handful
ghee 3 teaspoons

For garnish(optional)

cilantro
onion greens
lemon wedges
boiled eggs
deep fried onions
raw onions
mint
carrot


cut and marinate the chicken with yogurt,ginger garlic paste,turmeric,chilli powder,salt,dhania powder,shaan n MDH powders.
keep this aside.
heat oil in a pan. fry onions,chillies till done.
now add chicken pieces to it and cover till the water comes out.
remove the lid and cook till the water is evaporated .

now prepare the rice by washing it .
heat oil in a wide pan.
add cloves,bay leaf,cardamom,star aniseed,mace,cinnamon.
saute it for a minute on low flame.
now add shah jeera,nutmeg powder.saute for a minute.

drain the rice and add this to the sauted spices. now to this add ghee,salt,mint,cilantro .
add 1 or 2 cups of water for 3 1/2 cups or pour the water till the rice is covered.


half boil the rice .it takes like 5 to6 min to half boil the rice.

At this stage it is important to check for salt n spice.if u want it spicy u can add pepper powder and chilli powder.
Now add chicken curry to this rice and mix well.add a cup of water and cook covered on very low flame .the steam helps rice cook with out breaking it.

now when u think the rice is cooked ,drizzle a teaspoon of lemon juice.

now baking is important for this to let the spices infuse .

line an oven proof dish with aluminium foil. put the rice and cover it with foil again.make small holes to the cover.Bake it for 30 min on 300 degrees F .

Top it with lemon wedges,onion greens and cilantro.drizzle some lemon juice if required.

Now top with fried onions .

to make the fried onions u need to slice them and fry it in a teaspoon of oil and ghee.

deep fry the onions till dark brown.

they doesn't taste good when tansparent.

so deep fry them.

Serve hot with raitha.