Chicken Biryani

I followed the method as in this video. Its a very good one. I use it when making large quantity for parties. 



My tailored version is here:

Ingredients for Rice: 

• Basmati Rice
• Jeera
• Khada Garam Masala: Pepper, Cloves, Elaichi,
• Red Onion - julienne cut
• Kaju, Kismis
• Ghee 
• Salt 
• Water 

Method for Rice: 

1. Wash basmati rice, drain all water and keep aside.
2. Heat frying pan and add a generous dose of Ghee
3. Drop Jeera, khada garam masala, kaju, kismis.
4. Add Red onion julienne, and allow to caramelize.
5. Fold in rice, mix well till all rice is coated with all ghee.
6. Allow it to heat on pan for 10-15 min. Keep stirring so bottom rice is not burnt.
7. Then transfer to cooker, for it to cook separately. Electric rice cooker, or pressure cooker are fine. 
8. Just enough water, so rice doesn't end up soggy. Definitely not soggy. We want the rice to be fluffy, non-sticky.

Method for Saffron-Rice: 

1. Add few drops of red/orange food color in a bowl of water.
2. Take a small portion of rice in separate bowl. 
3. Mix the food-colored water in this rice
4. This is a stand-in for the saffron water step in traditional recipes.

Ingredients for Chicken Biryani gravy mix: 

• Ghee &/ oil
• Jeera
• Khada Garam Masala: Pepper, Cloves, Elaichi,
• Red Onion - julienne cut
• Chicken - cleaned, washed, marinated for 2-3 hours in curd, red chili powder, turmeric, salt.
• Shan Bombay Biryani Mix
• Powders - turmeric, red chilli, garam masala (little)
• Curd/plain yogurt/greek yogurt
• Ginger & Garlic paste
• Salt 
• Water
• Cliantro - chopped

Method for Chicken Biryani gravy mix:

1. Meanwhile, use the hot pan to start cooking the chicken gravy mix.
2. Splash oil and/or ghee on the pan.
3. Add rest of the ingredients in sequence, one after the other.
4. Keep covered and cook till chicken is done.
5. Add chopped Cilantro, 5 minutes before switching off.
6. Watch out for the amount of powders and salt, because it was used in marination as well.
7. Gravy should be thick but not dry. It should not be watery like for any gravy dish.

Onion:

1. Pre-heat oven in 375F
2. Chop onions in long form.
3. Mix it up with oil & spread on a pan
4. Heat in oven for 20 minutes or until caramelized or charred as desired.

Assembly:

1. Next step is layering. Best to assemble in a foil pan.
2. Begin base layer white rice, onion, colored rice, next chicken & gravy. Repeat till all used. 
3. Garnish with browned crispy onion, hard boiled eggs, sliced lime and more cilantro.
4. Cover with foil again.
5. If this is made in advance, the whole package can be heated in oven ahead of mealtime.

Garnish:
Brown onion
Cilantro
Sliced lime
Hard boiled egg.