Jhat Pat Chicken Biryani

Biryani is queen of any rice and meat dish.  It's a favorite at my dinner table and must on our weekend menu. This is a quick Biryani which will be ready in a jiffy as compared to long , complicated version but equally delicious  and full of flavors. I will write recipe in two steps i.e. meat preparation, rice preparation. 

Meat Ingredients 

Chicken 1 cut into 14-16 pcs 2-3 lbs

Salt 1-1.5 tsp

Red Chili powder 1 tsp

Turmeric powder 1/4 tsp

Cumin powder  1 tsp

Coriander powder 1 tsp

Cloves 6

Bay leaf 1

Cumin seeds 1 tsp

Green cardamom 5

Cinnamon stick 2 inch pc

Star anise 1 flower

Mace blade 1

Pepper corn 12 pcs

Yogurt 1/4 cup

Onion 2 thinly sliced 

Garlic paste 1 heaped tbsp

Ginger paste 1 tsp

Tomato 1 sliced 

Tomato paste 1 tsp

Oil 1/2 -1/3 cup

Green chilli 2-3 

Lemon juice 1 tbsp

Dry plums 6 pcs

Coriander leaves a handful

Mint leaves a handful

Egg yellow food color 1/8 tsp optional 

Method

Put oil and onion in a pan and turn the heat on medium. Stir every two mins till onions are golden. Take out on a paper towel and spread in a single layer to get them crispy. 

Add ginger and garlic paste to the oil and fry till its golden and aromatic.  Put the tomato paste and a little water and fry with ginger garlic paste. 

Put all the dry spices in at this stage and mix well before adding the chicken.  

Stir in the yogurt and fry chicken on high flame till all the moisture is evaporated and oil separates from the curry.

Pour 1.5 cups of water and dry plums.

Bring it to a rolling boil. Cover the pan with lid and lower the heat. Cook for 10 mins or till chicken is cooked completely.  Crush 2/3 of crispy onions and put in the chicken.

Turn the heat off and mix in lemon juice. Stir it well. Now layer the meat in following sequence. 

Sprinkle yellow food color if using followed by green chillies, tomato slices, chopped  mint and Coriander. Keep aside till your rice are ready to be added. 

Add the rice to the pot and cover with a tight fitting lid. Keep the flame on medium for first 5 mins. Reduce it to minimum stove setting u have and let it steam for good 30 mins. 

Turn the heat off but do not open the lid for another 5 mins. 

Using a slotted spoon,  fluff the rice and serve immediately. 

Rice Ingredients 

Rice 2 lbs (2 heaped coffee mugs)

Salt 2 tbsp

Water 12 cups

Vinegar 1 tbsp

Cumin seeds 1 tsp

Oil 1 tbsp

Method

Wash rice well till the water runs clear. Add in the remaining ingredients and let the rice soak for at least 45 mins. I use same pot to soak the rice in which they are going to be cooked.

Bring the rice pot to a boil and cook fir 4 mins. Drain it immediately. 

Tips:

You can use store bought brown onions to shorten your cooking time. 

You can replace a good quality garlic paste from store but fresh makes a huge difference. 

You can use saffron soaked milk instead of food color but pour it on top of the rice not on curry.

You can add potato cubes in chicken if desired. 

Washing and soaking rice is crucial for good biryani.