Vijaywada Biryani (boneless chicken biryani)

If someone says true love never exist, make them taste biryani 😆
-unknown

Savoring in every bite😋

Ingredients:  

1 kg Boneless Chicken (2.2lbs)
3 cups Basmati rice
For Marinating

1 tbsp Ginger-garlic paste
1½ tbsp Chili powder
1 tsp Turmeric powder
1/2 tbsp Coriander powder
2 tsp Garam masala
Salt to taste
1 boiled egg
4 tbsp Curd
2 tbsp Lemon juice

For Frying

Olive Oil or Sunflower Oil (as required)
1/2 cup cashews and raisins (optional)
2 tsp Corn Flour
4 tbsp All-purpose flour

For the gravy

2 tbsp Olive oil
1 tbsp Ghee
2 medium Onion chopped into small pieces
1 tsp Shahi jeera
1 tsp Fennel seeds
1 tbsp Ginger-garlic paste
4 Green chilies
3 big Tomatoes (pureed)
1 tsp Turmeric powder
1½ tsp Garam masala
1 tbsp Chilli powder
1/2 tbsp Kashmiri Chilli powder
1/2 tbsp Coriander powder
1/2 cup Curd
1/2 cup Warm water
2 tbsp Lemon juice
Salt to taste
1 handful Cilantro chopped

For layering

1/2 cup Fried onions
1/4 cup Saffron water
2 tbsp Ghee
Cilantro and mint finely chopped handful

Method/ Directions:

Marinating chicken

• To a bowl with boneless chicken pieces, add all the ingredients under the "for marinating" section
• Mix well, spread the marinade well on the chicken pieces
• Close and refrigerate for 6-7hrs (overnight would be preferable)

For frying

• After 7hrs, open the bowl with the marinated chicken
• Drop the cornflour and all-purpose flour and mix well to coat all the chicken pieces
• Once done, using a wok having enough oil, fry the chicken in different batches
• After frying move it into a plate lined with kitchen tissue
• After frying the entire chicken pieces, fry the cashews and keep it aside

For the curry/gravy

• To a pan on medium flame, pour Olive oil and ghee
• Then add the chopped onions, stir well
• Put the shahi jeera and fennel seeds
• Once it is half done, put the ginger garlic paste and green chilies
• Stir well
• Then add the tomato puree and stir until well sautéed
• Put the turmeric powder, garam masala, chili powder, kashmiri chili powder, coriander powder and salt
• Stir until the raw smell of the masalas fade
• Then add warm water, curd, mint, and cilantro, stir well
• Once the gravy starts boiling, drop-in the fried chicken pieces
• Stir well
• Then add the fried cashews, golden raisins, and lemon juice
• Combine everything well
• Close and cook for 10 mins on low flame
• After 10mins, the chicken gravy will be ready

Layering

• Cook the basmati rice with whole spices till parboiled and move it to a colander
• To a thick bottom biryani cookware, (I have used @LeCreuset Dutch Oven) pour ghee
• Put the cooked rice and spread it all over its base, and 2inches thickness
• On top of the rice, put the chicken along with the gravy
• Spread Cilantro and Fried onions
• Cover it with another layer of cooked rice 
• Pour 2 tsp of Saffron water on cooked rice
• Again put the chicken and gravy followed by cilantro, fried onions and again on top of it put the rice
• On top of it drop the fried onions and cilantro that are left over
• Cover the Cookware with Aluminum foil and close it with lid
• Place it on medium to low flame for 25mins until steam is well formed
• After 25mins, switch off the stove
• Wait for a few minutes to open the biryani pot
• Then open and slowly and gently stir up the biryani