Here is my home made Chicken Biryani recipe. It is not strictly regional but a version which includes all the things I love, the way I love them. Much could be said about the subject, but Im not one for many words these days, so here it goes:
There are a few steps to Biryani.
Soak 1 mug of basmati rice in cold water
Make the chicken curry:
Ingredients: serves 4
The marinade for the chicken
2 skinned free range chicken thighs or legs cut at the joint
2 tbs yogurt low fat, but not fat free as this may curdle while cooking
1 chopped tomato
1 tbs ginger garlic paste
1 tbs crisp fried onion
1 tbs Kashmiri chilli powder
1 tsp Turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp salt
Mix all this together and set aside
Into a pot that has a nice tight fitting lid, goes:
1tbs oil or ghee or a mixture of both
6 Green Cardamon pods
3 pieces of Cassia Bark or 1cinnamon stick
2 large potatoes, peeled and quartered
Fry the whole spices and potatoes for a little while until fragrant and the potato is lightly browned on the sides.
Add the marinated chicken to the pot and stir well together. Add just enough water to keep everything simmering without going to dry.
Now cook the soaked basmati rice for 5 minutes in simmering seasoned water.
Bring enough water to easily engulf the rice to a rolling boil with salt, a couple of cardamon pods, 2 cloves and a cassia bark stick. Carefully poor the drained rice into the water and simmer for 7 minutes. The rice will now be about half done.
Strain the rice through a colander.
The chicken should now be ready for the rice to go on top.
But first place 4 soft boiled, peeled eggs onto the chicken curry. Then sprinkle the part cooked rice gently on top of the curry. It's important to leave it fluffy instead of pressing it down.
Cover with a tight fitting lid and cook for 10 minutes on a medium heat, then turn off the heat and leave to sit for a further 5 minutes before revealing your aromatic Biryani.
Sprinkle with mint, coriander and more crisp fried onions and serve with mint and onion raita.