Reena's Cilantro Chicken

To Marinate:

Chicken 3/4 kg

Salt

Turmeric Powder - 1 tea spoon

Pepper Powder - 1 tea spoon

Yogurt - 1 -2 table spoon

Marinate the chicken with all the above for at least an hour or overnight

For Masala: (Grind all the below into a fine paste)

Cilantro and Mint one handful each

Green Chillies - 4-6 depending on your spice level as this is the only heat apart from pepper powder in the marination.

Saunf - 1/2 tea spoon

Cashews - 10

Almonds - 5

Poppy Seeds - 1 tea spoon

Lemon Juice - 1 tea spoon

Method:

Pour oil in a deep pan and Heat.

Add the following ingredients one by one as follows:

2 each Cardamoms, Cinnamon and Cloves

Onions - 1.5 big or 3 small - Add little salt so it fries fast

Ginger and Garlic paste - 1 tea spoon

Garam Masala 1/2 tea spoon

Jeera powder - 1/4 tea spoon

Add marinated chicken and cook till done.

Add ground masala to the cooked chicken, mix well and simmer it for 3 to 4 minutes.

You can add fresh cream on top (optional or if it is too spicy. Otherwise not needed)

Check for salt and lemon and add if needed and simmer it for another minute.

Jabbar Bhai's Dindigul Chicken Biryani

Ingredients: 

Rice 1 kg Jeera Samba - soaked after washing thrice

Chicken 1 kg (preferably with skin)

Grind these below to powder

12 - cloves

3 - star anise

3" cinnamon

20 cashew

3 bay leaves

1/4 tbsp mace

12 cardamom

1 tbsp stone flower - about 5 grams

Grind these below to paste and set aside

30 Sambar onions

7 green chilles

100gms Ginger 

100gms Garlic

Rinse the jar with 1/4 liter water and set aside

Procedure:

Heat the Biryani Deksa

Add 200 ml oil

Add 5tbsp Ghee

Add Green Chilli, G&G, Onion paste and fry for 2 mins on medium flame

Add the spice powder prepared above

Fry well till all the raw smell goes.

Add the rinsed water from above and cook well for 3-5 mins till oil separates.

Add the below and fry for 2 mins:

1 tbsp Chilli Poder

1 tbsp Jeera Pd

2 tbsp Dhaniya Pd

Add chicken pieces and and mix well for 3 mins on low flame.

Add 1/4 liter water and cook till the oil separates.

Add the below:

150 ml Yogurt

2 tbsp Salt

1 lemon juice

1 cup cilantro

1 cup mint

Add 1/2 liter water, mix well and cook in high flame for 10 mins, lower the flame and cook for 10 more mins.

Add 1/4 liter water (total 1 and 1/4 liter), bring to boil and add soaked rice.

Check for salt and adjust.

Cook till water and rice comes to same level.

At this stage, put for dhum - lower the flame, close the lid and simmer for 10 -12 minutes.

Drizzle 2-3 tbsp ghee and sprinkle some cilantro and mint.