Ingredients:
Tender Chicken - 1kg Briyani cut
Basmati rice - 1kg Basmati Rice
Onions - 4 medium, slice
Ginger garlic paste - 4 tsp
Kashmiri Chilli powder - 3 tsp
Coriander powder - 3 tsp
Turmeric powder - ½ tsp
Garam masala powder - 3 tsp
Nut meg powder - 1/8 tsp
Coriander leaves - 1 bunch
Mint leaves - 1 bunch
Green chillies - 4
Shahi jeera(black cumin) - 2 tsp
Bay leaf - 2
Yogurt - 1 Cup
Lemon juice - 3 tbsp
Milk - ½ cup
Saffron food color - 2 pinches
Oil - 8tbsp
Ghee - 4tbsp
Salt to taste
Method:
1. Rinse and soak the basmati rice for at least 40 minutes.
2. Wash the chicken pieces clean and drain the water well.
3. In a kadai, pour some oil enough for deep frying. Deep fry the onions to golden brown and crispy. Put them aside to cool.
4. In a bowl, mix the chilli powder, turmeric powder, coriander powder, salt, ginger garlic paste, garam masala, 6 tbsp oil, 2tbsp lemon juice and the yogurt. Mix this marinade well.
5. To this add some of the fried onions, and add some of the coriander and mint leaves Crush the onions and the coriander and mint leaves as you mix.
6. Add the chicken pieces to this mixture and mix well. Add the slit green chillies to it. Cover it and let it marinate for at least 3-4 hours (preferably overnight in a refrigerator).
7. Now take a big bowl of water and let it boil, to this add shahi jeera, the nutmeg powder, remaining 2tbsp oil, cashew nuts, the bay leaves and salt. As soon as the water comes to a boil add the drained rice. You can see that the rice starts to jump in the water, which is when you drain the rice from the hot water. Make sure all the water is well drained. Put this aside.
8. Take a deep non stick pan where the biryani will cook on dum, apply some butter. Then arrange all the marinated chicken pieces, so that it covers the bottom of the bowl.
9. Add some fried onions on the meat, some mint and coriander leaves, and drizzle some lemon juice on top of it.
10. Now layer the rice over the meat and spread it well. Sprinkle the remaining fried onions, lemon juice, mint and coriander leaves over the rice.
11. In a small cup, dissolve the saffron food color in water. Add this saffron solution to the milk, mix well and spread this over the rice.
12. Now pour the ghee on the rice.
13. Cover the bowl with a tight lid so that the air doesn’t escape. I put the chapati dough around the lid to seal it tight.
14. Put it on a high flame for 10 minutes, reduce the flame to the lowest number and let it cook for another 40 minutes. You can smell the aroma when it is done.
1. Rinse and soak the basmati rice for at least 40 minutes.
2. Wash the chicken pieces clean and drain the water well.
3. In a kadai, pour some oil enough for deep frying. Deep fry the onions to golden brown and crispy. Put them aside to cool.
4. In a bowl, mix the chilli powder, turmeric powder, coriander powder, salt, ginger garlic paste, garam masala, 6 tbsp oil, 2tbsp lemon juice and the yogurt. Mix this marinade well.
5. To this add some of the fried onions, and add some of the coriander and mint leaves Crush the onions and the coriander and mint leaves as you mix.
6. Add the chicken pieces to this mixture and mix well. Add the slit green chillies to it. Cover it and let it marinate for at least 3-4 hours (preferably overnight in a refrigerator).
7. Now take a big bowl of water and let it boil, to this add shahi jeera, the nutmeg powder, remaining 2tbsp oil, cashew nuts, the bay leaves and salt. As soon as the water comes to a boil add the drained rice. You can see that the rice starts to jump in the water, which is when you drain the rice from the hot water. Make sure all the water is well drained. Put this aside.
8. Take a deep non stick pan where the biryani will cook on dum, apply some butter. Then arrange all the marinated chicken pieces, so that it covers the bottom of the bowl.
9. Add some fried onions on the meat, some mint and coriander leaves, and drizzle some lemon juice on top of it.
10. Now layer the rice over the meat and spread it well. Sprinkle the remaining fried onions, lemon juice, mint and coriander leaves over the rice.
11. In a small cup, dissolve the saffron food color in water. Add this saffron solution to the milk, mix well and spread this over the rice.
12. Now pour the ghee on the rice.
13. Cover the bowl with a tight lid so that the air doesn’t escape. I put the chapati dough around the lid to seal it tight.
14. Put it on a high flame for 10 minutes, reduce the flame to the lowest number and let it cook for another 40 minutes. You can smell the aroma when it is done.
15. Serve hot with raita, mirchi ka salan, or any non-vegetarian gravy.
Garnish with sliced vegetables and a
No comments:
Post a Comment