Minty Mango Chicken / Biryani

Tangy Fruity Aromatic…..a dish that strikes the perfect balance between the sour mangoes, sweet onions and fresh mint!

Enjoy it as a finger licking appetizer…
or combine with rice to make a wholesome Biryani…the final result is simply outstanding!! 🙂

You will need
For the marinade…
A big fistful of mint, an inch of ginger and 2-3 green chillies (I used Serrano)

1/2 cup raw mango diced, with peel, I used frozen (quantity will vary according to the sourness of mango)

Grind the above ingredients along with salt, 1/2 tsp pepper and 1 tsp roasted cumin into a smooth paste.

Marinate 6 large chicken drumsticks (make slits on each) with the above marinade…

along with 3 tbsp of cream for atleast 3-4 hours.

At this point if you like you can BBQ or grill this chicken to make delicious Tangri Kabab.
For the Chicken/Biryani…
Soak 1 1/2 cup rice for 1/2 hour. Then drain and keep aside.

Meanwhile slice and deep fry 2 medium size onions till golden.

Drain on a paper towel and keep aside.

Heat 2 tbsp oil in a large shallow pan.
Add 4-5 green elaichi, 4-5 laung, 1 cinnamon, and 2 small tej patta.

Shake off excess marinade and sear chicken on medium high till golden and crisp from outside.

Now add the reserved marinade…

reduce heat to low and cover with lid. Cook for 25-30 minutes…. till meat becomes tender.

Remove lid, sprinkle with 1/2 the fried onions and cook to reduce juices and concentrate flavor.

Taste to check sourness of mango, and add a couple of tsp of sugar/gur as needed to balance acidity. If you like at this point you can garnish with mint and enjoy the chicken as a delicious appetizer. 🙂

However If you want to make Biryani….
Add the soaked and drained rice and cook for 2 minutes till the rice starts to crackle, stirring gently so as not to break the grain of rice.

Add 2 1/2 cups water, 1 tbsp of chopped mint and bring to boil.

Reduce great to low, cover and cook for about 20-25 minutes, till all the water is absorbed by the rice and it is cooked through.

Open lid and gently fluff up rice. Sprinkle with the remaining fried onions, some chopped mint and some thinly sliced raw mango (optional)

Replace lid and let rice rest for 15-20 minutes…to let flavors infuse…serve warm with dahi/raita!