Yesterday, we had gone for a full day outing after a long time. It was very refreshing to spend a day in pure nature at a height of 1,479 metres. The climate was very chilled at the top. People come here mostly to see sunrise before the day breaks, but we couldn't make it that early and missed it by an hour. For those of you who don't know Nandi Hills, I can tell that it is a mini hill station for Bangaloreans, with a one and half hour drive from my home. Spending a whole day with hubby and kid, I realised we are just 3 members in our family unlike at home where I feel Kejriwal, Modi, Rahul Ghandi, Mamta Banarjee, Shashi Tharoor, etc etc are also our family members.. hehehe. This place is hijacked by monkeys and its very difficult to eat in the open, one of them had snatched the juice from Amaan's hand and started drinking. Poor boy he was crying like anything.... hahaha

Coming to today's recipe, it is my first trial version of Kachchi Biryani and it has come out really nice, do look below for the detailed recipe


Ingredients:
For marination:
Chicken - 1/2 kg, washed and pat dried
Onions - 2 medium, finely sliced and golden fried
Thick curd/yogurt - 50 gms
Ginger garlic paste - 1/2 tbsp
Red chilli powder - 1 tbsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp, if you have it readymade or else you can make it according to the recipe in the notes
Green chillies - 3-4, chopped
Coriander leaves - 1/2 cup, chopped
Mint leaves - 1/4 cup, chopped
Lemon juice - 1 tsp
Salt - to taste
Ghee - 2 tbsp

Basmati rice - 1/4 kg, washed and soaked for 30 minutes
Cloves - 2
Black cardamom - 1
Cardamoms - 2
Black pepper corns - 4
Cinnamon stick - 1 inch
Bay leaf - 1
Salt - 2 tbsp
Oil - 1 tbsp
Shahi jeera - 1 tsp

Onion - 2 medium, finely sliced and fried
Milk - 1 tbsp mixed with saffron or yellow food colour
Ghee

Method:
Marinate the chicken pieces with all the ingredients mentioned under marination, cover and keep in the refrigerator overnight for best results or minimum 3-4 hours (I did mine overnight)

In a large pot bring lots of water to a boil. Add all the ingredients mentioned under rice preparation

Add rice and give a stir immediately. After 2-3 minutes remove half the rice which will go over the marinated chicken and cook the remaining rice till 80% done. Strain and reserve the water

In a heavy bottom vessel, layer the entire marinated chicken and add around 1 cup of the reserved water from rice

Add half the rice which was taken out first and sprinkle fried onions, coriander leaves, milk and ghee

Layer the 2nd lot of rice and spread the remaining fried onions, coriander leaves, milk and ghee

Seal the edges with dough or foil and cover with a lid

Cook on high heat for 5 minutes, then on medium heat for 10 minutes and finally simmer it for another 20 minutes

Let it rest for 10-15 minutes before opening the vessel

With a spatula gently lift the rice and the chicken pieces from the edges

Serve with raita and salad!!!

Notes:
For making the garam masala, grind together the following:
Cinnamon - 2 small sticks
Green cardamom - 4
Cloves - 2
Black peppercorn - 10
Shahi zeera - 1/4 tsp

If not using a heavy vessel for making the biryani, kindly place a tava below it

Another view from Nandi Hills....