CHICKEN VARUVAL BIRYANI.

( chicken masala )

Prep time:

1 hr or 1 1/2 hr for chicken varuval ( cooked separately )

All you need :

Ginger garlic paste :

( Grind equal amounts of ginger and garlic, can be kept up to 6 months in freezer. )

2 cup garlic

2 cups ginger

little water

Chicken varuval:

1lb chicken

1/4 cup coriander/cilantro leaves

3 tbsp ginger garlic paste

2 green cardamoms

1 black cardamom [if don’t have black cardamom, just use green]

2 tbsp coriander seed

1tsp fennel seed [to dry grind]

1tsp fennel seed [ for sautéing]

1tsp cumin seed

1 tsp curry dry leaves [optional]

7 pieces fresh curry leaves or 1 tsp dry [for sauté]

1/4 tsp turmeric [for sautéing]

1/4 tsp turmeric [for grinding]

10 dry chili – [6 Kashmiri & 4 dry chilies] or substitute with chili powder

1/2 tsp ghee

1 big red onion [sliced]

1/4 cup whole milk yogurt

1 tsp mustard seed

vegetable oil

salt

Direction:

1. Marinate the chicken for at least 1 hour or more with ¼ cup yogurt and 1 tsp salt.  Keep refrigerated until ready to use.

2. Dry toast in a pan: 1tsp fennel, pepper, cumin, cinnamon, coriander, cardamoms, curry leaves, dry chili for 2-3 mins until a nice fragrant appears. Keep aside to cool for 5 mins. Then add 1/4 tsp spoon turmeric powder and dry grind into a fine masala powder.

 3. In a deep pan on medium heat, add 3 tbs oil, mustard seeds [wait to pop]and add fennel seeds. Then add sliced onion, curry leaves, and fry till the onion is translucent. Add the ginger-garlic paste and give another good stir.

 4. Add the marinated chicken, and 1/4 tsp of turmeric.  Stir to combine everything together. Put the lid on, and let it cook without stirring for 10 mins on medium heat. Look at the chicken from time to time to prevent burning.

 5. After 10 mins, the chicken should have given out its natural juices. At this point, add the ground masala powder.  Give it a good stir till everything is combined.

 6. Put the lid on and let it cook for 30 mins on low heat. This will make the chicken tender and soft. Check on the chicken from time to time to prevent burning.

 7. After 30 mins, give the chicken a good stir. Check to see if the chicken is at the desired softness [add another 10 mins if the chicken needs more time]. Cook chicken uncovered till all the water evaporates and becomes a thick gravy. Once the chicken is done, add 1/2 tsp ghee or less and give it a good stir.

Let’s plate:

 Dish the chicken varuval onto a plate and sprinkle 1/4 cup coriander/cilantro leaves.