Baked Chicken Biryani

Program:  Top and bottom heater with Fan

Pre heat temp: 200°C

Pre heat time: 10 mins          

Cook temp: 200°C

Cook time: 45 mins     

Ingredients:

For Rice:

• 1 cups long-grain rice
• 2 cups chicken stock

Marinade:

• 350 gms chicken breast, cubed
• 250 gms chicken drumsticks
• 1 onion, thinly sliced
• 4 garlic cloves, crushed
• 1 tsp red chili powder
• 1 tsp turmeric
• 1 tsp cumin & coriander powder
• 1tsp biryani masala
• 1 tbsp coriander leaves, chopped
• 1 tsp mint leaves, chopped
• 100 gms birista
• 100 gms curd
• 50 gms ghee
• 2 tbsp ginger garlic paste
• 2 tbsp mustard oil
• Salt to taste

Assembling:

• 2 eggs, hard boiled
• 1 tbsp coriander leaves, chopped
• 1 tsp mint leaves, chopped
• 150 gms curd
• 2 tbsp saffron water
• ½ tsp rose water
• 100 gms birista

Preparation:

1. Wash, clean and dice the chicken in a clean bowl. Add chicken with all ingredients for marinade mix and keep aside for resting. Soak rice separately in water for 1 hour
2. In a glass casserole add all marinated ingredients & place the glass lid to cover the casserole
3. Heat at 60% percent micro power level for 6 mins. Once done remove and place aside
4. Add 4 tbsp of chicken stock, mix well and cook further at 100% micro power level for 5 mins. Pre heat the Oven at 200°C
5. Now drain the water & add soaked rice in the cooked chicken mixture and mix well, add boiling hot stock & cover the glass casserole with aluminum foil paper
6. Place the casserole on grill rack in the pre heated built in oven over 3rd rack positioning
7. After 15mins mins gently open the foil and place the quarter egg on partially cooked rice, beaten curd to be drizzled, birista, coriander and mint leaves, saffron water and rose water to be drizzled
8. Cover the casserole with foil once again and continue cooking for more 30 mins.
9. Bake for 30 mins. Remove the foil after 15 mins
10. Mix the chicken biryani and serve hot with onion raita (chopped onion + curd + jeera powder + chat masala + salt)