Odia Chicken Biryani with Kachumber Salad

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces with curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, biryani masala, lemon juice, and 1.5 tsp of salt.
   • Mix thoroughly to ensure each piece is well-coated.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2. 2

   Prepare Fried Onions (Beresta) and Potatoes

   • Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Add the thinly sliced onions and fry, stirring occasionally, for 15-20 minutes until they turn deep golden brown and crispy. Be careful not to burn them.
   • Using a slotted spoon, remove the fried onions and spread them on a paper towel to drain excess oil. These are your 'beresta'.
   • In the same hot oil, fry the potato quarters for 5-7 minutes until they are golden brown on the outside and partially cooked. Remove and set aside.
3. 3

   Par-cook the Basmati Rice

   • In a large pot, bring 8 cups of water to a rolling boil.
   • Add the whole spices (bay leaf, green cardamom, cloves, cinnamon stick) and the remaining 2 tsp of salt.
   • Drain the soaked rice and carefully add it to the boiling water.
   • Cook for 5-6 minutes until the rice is about 70% cooked. The grains should be firm and break when pressed.
   • Immediately drain the rice in a colander. You can remove the whole spices now or leave them in for more flavor.
4. 4

   Layer the Biryani for Dum Cooking

   • In a heavy-bottomed pot (handi), spread 2 tbsp of ghee evenly at the bottom to prevent sticking.
   • Arrange the marinated chicken in a single, even layer.
   • Place the fried potato quarters over and around the chicken pieces.
   • Sprinkle half of the fried onions (beresta), half of the chopped mint leaves, and half of the chopped coriander leaves over the chicken and potatoes.
   • Gently spread the par-cooked rice over this layer, creating a uniform top layer.
5. 5

   Add Final Toppings and Seal

   • Sprinkle the remaining fried onions, mint leaves, and coriander leaves over the rice.
   • In a small bowl, soak the saffron pinch in 2 tbsp of warm milk for a few minutes, then drizzle this mixture over the rice.
   • Drizzle the remaining 2 tbsp of ghee and the optional kewra water over the top.
   • Seal the pot tightly with a lid. For a perfect 'dum' seal, you can line the rim of the pot with a simple dough made from flour and water before placing the lid on.
6. 6

   Cook on Dum (Slow Steam)

   • Place the sealed pot on high heat for the first 5 minutes to build up steam inside.
   • Then, reduce the heat to the lowest possible setting. Let the biryani cook on this low heat for 25-30 minutes. The chicken will cook in its own juices and the steam from the rice.
   • For more even cooking, you can place a flat tawa (griddle) on the stove and put the pot on top of it.
7. 7

   Rest and Serve

   • Turn off the heat and let the biryani rest, unopened, for at least 15 minutes. This step is crucial for the flavors to meld together.
   • Carefully open the lid. Use a fork or a thin spatula to gently fluff the rice from the sides, mixing the layers slightly as you serve.
   • Serve the hot Odia Chicken Biryani with a side of raita or a simple kachumber salad.