Tag: **Chicken Handi Biryani** is a delicious, aromatic, and flavorful biryani cooked in a traditional handi (deep clay pot). It’s made by layering marinated chicken with basmati rice, infused with fragrant spices and cooked on dum (slow cooking). Here's a recipe for you: ### Ingredients: #### For Rice: - 2 cups basmati rice - 4 cups water - 1 bay leaf - 4-5 cloves - 1 cinnamon stick - 2-3 green cardamoms - Salt to taste #### For Chicken Marinade: - 500g chicken (bone-in, cut into medium pieces) - 1 cup yogurt - 1 tablespoon ginger-garlic paste - 1 teaspoon red chili powder - 1 teaspoon turmeric powder - 1 teaspoon garam masala - 1 teaspoon coriander powder - 1 tablespoon lemon juice - Salt to taste #### For Gravy: - 2 large onions (thinly sliced) - 2 large tomatoes (finely chopped) - 1 tablespoon ginger-garlic paste - 2 green chilies (slit) - 1 teaspoon red chili powder - ½ teaspoon turmeric powder - 1 teaspoon cumin seeds - 1 teaspoon garam masala - 1 teaspoon coriander powder - ¼ cup fresh cream or thick yogurt - 1 tablespoon ghee (clarified butter) - Fresh coriander leaves (for garnish) - Fresh mint leaves (for garnish) - Saffron strands soaked in warm milk (optional) - Fried onions (for garnish) - Oil or ghee for cooking ### Instructions: #### Preparing the Rice: 1. Rinse the basmati rice thoroughly and soak it for 30 minutes. 2. In a pot, bring water to a boil with bay leaf, cloves, cinnamon, cardamom, and a pinch of salt. 3. Add the soaked rice and cook it until 90% done (the rice should be almost cooked but not fully soft). 4. Drain the water and set the rice aside. #### Marinating the Chicken: 1. In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, lemon juice, and salt. 2. Add the chicken pieces and marinate for at least 1 hour (or overnight for best results). #### Making the Chicken Gravy: 1. Heat oil or ghee in a handi (or deep pan), add cumin seeds, and let them splutter. 2. Add sliced onions and sauté until golden brown. 3. Add ginger-garlic paste and green chilies, and sauté until the raw smell disappears. 4. Add chopped tomatoes and cook until they soften and the oil starts separating. 5. Add red chili powder, and garam masala. Cook for a couple more minutes. 6. Add the marinated chicken to the handi and cook on medium heat until the chicken is almost done and tender. 7. Stir in fresh cream or yogurt, and cook for another 5 minutes until the gravy thickens and coats the chicken well. #### Assembling the Biryani: 1. Layer the half-cooked rice over the chicken gravy in the handi. 2. Sprinkle saffron milk (if using), fried onions, fresh mint, and coriander leaves on top. 3. Drizzle a little ghee over the rice. 4. Cover the handi with a tight-fitting lid or seal it with dough to trap the steam. 5. Cook the biryani on low heat (dum) for about 25-30 minutes, allowing the flavors to infuse. #### Serving: - Gently fluff the biryani with a fork before serving. - Garnish with more fried onions, mint, and coriander. - Serve hot with raita, salad, or your favorite chutney. Enjoy your **Chicken Handi Biryani**, a luxurious and hearty dish perfect for any occasion!