Lucknawi Zayka

Ingredients

Brown Onions:

1. 2 large Onions , slices evenly
2. 1/2 cup Vegetable Oil

Chicken Marinade:

1. 700 Grams Chicken thighs and Drumsticks, bone-in and skinless
2. 3/4 Cup Yogurt(or hung curd)
3. 1/4 Cup Tomato Puree
4. 1/4 Cup Vegetable Oil
5. 1 Tablespoon Ginger Garlic Paste ( minced Ginger and Garlic)
6. 1 Teaspoon Red Chilli Powder (sub with 1 teaspoon paprika + 1 teaspoon Cayenne)
7.  1 Teaspoon Garam Masala powder 
8. 2 Teaspoon Brown Onions 
9. 1 1/4 Teaspoon Salt

SAFFRON: 

1. 2 Tablespoon Hot Milk 
2. 10-15 saffron

1. 2 cups Basmati Rice (Note 3)
2. 6 cups Water
3. 2 tablespoon Salt
4. 1 Bayleaf
5. 5-6 Cloves
6. 2-3 Cardamom Pods

1. 1 cup fresh Mint Leaves
2. 1 cup fresh Coriander Leaves (Cilantro)
3. 1 1/2 tablespoons Ghee (or Butter)

1. Crispy Brown Onions
2. Onion Raita

Brown Onions: To make the brown onions, pat the onions dry and if time permits, leave them out on a kitchen towel for 15-20 minutes to dry them out slightly. Heat oil in a pan 

• and add the onions. On a medium flame, shallow fry the onions for 15 minutes till they are a deep golden brown, without burning them. Drain them out on a paper towel, and set aside. These can be made ahead and stored in an air tight container overnight. Burnt onions will add a bitter flavour to the biryani. You can also use store bought fried onions/ shallots which are easily available in leading supermarkets, Indian and Asian stores.
• Marinate Chicken: Mix together all the ingredients under chicken marinade and marinate for at least two hours or overnight for best results.
• Saffron: When you are ready to make the biryani, soak saffron strands in hot milk and rub them slightly with the back of a spoon. Set this aside.
• Parboiled Rice:  Bring water to a roaring boil and add salt, whole spices and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice. This will cook the rice to about 70% doneness which can be checked by pressing a grain of rice between two fingers – the rice should still be raw in the middle.
• Layering and Cooking Chicken Biryani: Heat a heavy bottomed pot like a dutch oven, and add the chicken to it. Cook for 4 minutes and then turn the chicken pieces once. Cover and cook for another 3 minutes. Turn off the heat. Scatter half the onions all over the chicken, and then all the coriander and mint leaves. Next layer the rice all over the mint and coriander, and in the end drizzle saffron milk and ghee all over the rice. Cover and cook on a low flame for 20 minutes – this will help steam the rice, cook it to doneness and cook the chicken. (Note 4)
• To Finish: Once the biryani is cooked, let it rest for 5 minutes, and finish by scattering the remaining onions on top. Serve hot with your favourite raita.