Wok Chicken Biryani From Jes's Kitchen ! RECIPE #325

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FOR EASIER UNDERSTANDING I DIVIDED THE "WHOLE  PROCESS OF MAKING " INTO 6 ' MAIN ' STEPS :- 

I. PREPARE BIRYANI MASLA POWDER AND SET ASIDE 

II. FRY ONION

III. MARINATE 'THE CHICKEN '

IV.  WASH ,  SOAK AND COOK RICE 

V. COOK CHICKEN 

VI. 'DUM'

I. PREPARE BIRYANI MASLA POWDER AND SET ASIDE 

 FOR HOME MADE  BIRYANI MASALA POWDER Follow this link   :- https://jesacos5.blogspot.com/2019/11/home-made-biryani-masala-powder-form.html

II. FRY ONION

STEP 1 :- Fry onion( 5 nos,  medium sized )  and keep aside . 

III. MARINATE 'THE CHICKEN '

STEP 2 :- Marinate chicken  ( boneless thighs , 2 lb/ 1 kg ) with kashmiri red chilli powder ( 3/4 teaspoon)  ,  smoked paprika ( 1 teaspoon) ,turmeric powder  ( 3/4 teaspoon) , coriander powder ( 3/4 teaspoon) , biryani masala powder (  3/4 teaspoon   , https://jesacos5.blogspot.com/2019/11/home-made-biryani-masala-powder-form.html) ,

onion ( 1 medium , chopped )  , mint leaves ( 1/2 cup , chopped )  , cilantro  ( 1/2 cup ,chopped )  , tomato  ( 1 medium , chopped ) , green chillies  ( whole 4-5 nos ) , fried  onion ( step 1 ,  1 cup ) ,  and pitted / dried prunes ( 7-8 nos ) , 

Combine all , and add  

curd ( 3/4 cup ) , 

ginger paste  ( 1  1/2 teaspoons) ,  garlic paste( 1 teaspoon )  ,  lemon juice  ( juice of  half of a  lemon ) , and salt. 

STEP 3:- And refrigerate  for 2-12 hours . 

V. COOK  CHICKEN 

STEP 4 :- Heat a WOK  ( 7 quart capacity ) ,   and add clarified butter / ghee  ( 6 teaspoons ) , and  fried onion's oil   ( step 1 ,  6 teaspoons  )  , and add onion ( sliced , 3 medium sized )  ,  saute until onion becomes transparent, now add turmeric powder ( 1/2 teaspoon)  , chilli powder ( 3/4  teaspoon)  , paprika powder ( 3/4 teaspoon)  , coriander powder ( 1/2 teaspoon)  ,  saute for few seconds ( until you get the aroma of the ' powders' ). Now  add tomato ( 3 medium sized , chopped ) , saute until it becomes mushy .

Now add cilantro ( 1 cup ,chopped )  and mint leaves ( 1/2 cup chopped ) 

saute until  oil separates from the 'gravy ' ( as in the pic below ) . 

Now add  Step 3 chicken , COMBINE and add 

fried onion ( 1 cup , step 1 ) .

STEP 5:- And cook for 25 minutes on medium flame ( on 5 , of a 10 scaled setting knob) . Now add green chillies ( 5-6 nos , whole )  and turn the  heat /knob to  low / 1 and set aside . 

STEP 7:- Soak  saffron threads ( 8-15 strands in 2 tablespoons of whole milk ) and set aside . 

IV.  WASH ,  SOAK AND COOK RICE 

STEP 8:- Wash rice (  4 cups of , aged long or any basmati rice, wash it for  3-4 times , until the water becomes clear ) , and  soak ( 30 minutes ) .

STEP 9:- Boil  water ( 6 cups ) , add, shajeera  ( 3/4 teaspoon) , cardamom  ( 5-6 nos ) , cloves ( 4-5 nos )  salt , lemon juice ( 2 teaspoons ) , 

and clarified butter / ghee ( 2 teaspoons ) 

Add the step 8 rice and cook 4-5 minutes on medium flame  ( 50 % done)  ,  drain it and 

VI . 'DUM'

 add to   the step 5  ,

WOK chicken .

STEP 10:- Sprinkle rose water (  1 teaspoon ) and kewra essence ( 3/4 teaspoon)  , 

COMBINE LIGHTLY 

Top it  with cilantro  ( 1/2 cup , chopped ) , mint leaves ( chopped , 1/4 cup )  , fried onions(1/2 cup , Step 1 )  , and saffron milk  ( step 7 )  .

Cover the wok with a heavy duty aluminium foil and then cover it with its "own  lid" and  then  turn the  heat / knob to 3 ( low medium flame )  and DUM for 25 minutes . 

STEP 11:- Open and combine gently .

STEP 12 :- Wok Chicken Biryani From Jes's Kitchen  is ready Enjoy ............J A Mathew :)