COOKING CHICKEN
1 Whole Chicken, cut into 4 pieces
Place chicken in a large pot, add water to cover, add 1 Tsp. salt and bring to a boil.
Skim the surface of the water as needed with a spoon to remove the scum as it rises.
Add to the chicken water, 1 small onion, 3 bay leaves, 2 sticks cinnamon, 1 loumi (loumi is a small dried lemon), 1/2 tsp. crushed nutmeg, 3 whole cardamoms, and 1/2 tsp. black pepper berries.
Cover the cooking pan and reduce to medium-low heat and simmer until the chicken is cooked.
When the chicken is cool enough to handle, remove the skin separate the meat from the bones and shred it into large chunks.
INGREDIENTS FOR THE SAUCE OF BIRYANI
1 Onion, chopped
4-5 cloves of Garlic, chopped
1 ripe Tomato, peeled and cut into small pieces
1 tbsp. Tomato Paste
2 large Potatoes (cut into small cubes and fried in vegetable oil)
1/3 cup Vegetable Oil
3 tbsp. Curry Powder
1 tbsp. Garam Masala
1 squeezed Lemon
1 tsp. Salt
COOKING BIRYANI SAUCE AND CHICKEN
Cut potatoes into small cubes and fry in deep vegetable oil until golden colored. Put aside until u make the sauce.
In a pot sauté chopped onion and garlic in vegetable oil until golden color and soft. Reduce heat and add the curry powder, Garam Masala, ripe tomato in small cuts, tomato paste, and salt, then squeeze the lemon over the mixture. Simmer until you have a nice biryani sauce.
Spread the fried potatoes over the sauce and top the potatoes with the chicken chunks and let simmer for 5 minutes
Turn off the heat and let it rest.
COOKING THE RICE
2 cups of Basmati Rice
2-3 cups Chicken Broth for cooking the rice, or as directed on the package of rice
1/4 cup Vegetable Oil
1 tsp. Turmeric Powder
1tbsp. Salt for Rice
Wash the rice and drain.
On medium heat add the oil, rice, turmeric powder, and the boiling chicken broth. (Water should be above the rice by 1/2 inch). Bring to boil, then cover and lower the heat, simmer for about 15 minutes, let it rest for 5 minutes before you remove the lid.
(Do not uncover to check on the rice every few minutes).
PREPARATION
Take the rice using a large serving spoon and cover the Biryani chicken mix with the cooked Basmati rice, pad it down with the spoon. Keep it in a warm place like an oven or stove-top with very low heat until serving time.
To serve this upside-down dish, simply put a large round tray or dish on top of the pot. You will need a strong guy to flip the pot and the tray at the same time. The Basmati rice will be in the bottom and the golden aromatic Biryani chicken mixture will be on top.
