🥘 Chicken Biryani
🍽️ Serving Suggestion: 6 – 8 persons
⏳ Cooking Time: 45mins approx
Ingredients:
- Basmati Rice 750g or 4 Cups
- Water 2 litre or as required
- Cinnamon (Darcheeni) 2 -3 sticks or equal
- Star anise (Badiyan ka Phool) 1
- Bay Leaves (Tez Paat) 3
- Salt (Namak) 1 & ½ tbs or according to taste
- Green Cardamom (Hari ellaichi) 5-6
- Vinegar (sirka) 1 & ½ tbs
- Tomatoes Cubes 2 Large (tamatar)
- Garlic (lehsan) 7-8 Cloves
- Ginger (Adrak) piece 2 inch
- Green Chilies (Hari Mirch) 6-7 normal size
- Nutmeg and Mace Powder (Javitri and Jaifil powder) ½ tsp
- Fennel Seed (Sonf) crushed 1 tsp
- Clove Powder (Laung Powder) ¼ tsp
- Cooking Oil ½ Cup
- Onion (Piyaz) Sliced 2 medium
- Black Peppercorn (Sabut Kali Mirch) ½ tsp
- Cloves (Laung) 6-7
- Cumin Seed (Zeera) 1 tbs
- Turmeric Powder (Haldee Powder) ½ tbs
- Red Chilli Powder (Lal Mirch Powder) 1 tbs or to taste
- Coriander Powder (Dhania powder) 1 & ½ tbs
- Garam Masala Powder 1 tsp
- Salt (Namak) 2 tsp or to taste
- Lemon Juice 3 tbs
- Fresh Coriander (Hara Dhanya) 1/4 Cup
- Chicken 750 gram
- Dried Plum (Aloo Bukhara) 7-8
- Yogurt (Dahi) whisked ½ Cup
- Fried Onion (Tali hui Piyaz) 2 tbs
- Mint Leaves (Podina) 1-2 tbs
- Fresh Coriander (Hara Dhanya) 1-2 tbs
- Water 2 tbs
- Kewra Water ½ tbs
- Orange or Yellow Food Color (Zarde ka rung) 1/4 tsp
- Clarified Butter (Ghee) 1 & ½ tbs
Cooking Direction:
- In a bowl,add rice,water,wash thoroughly and soak for 30 minutes then strain soaked rice.
- In a pot,add water,cinnamon sticks,star anise,bay leaves,salt,green cardamom,green chillies,vinegar, mix well and bring it to boil.
- Add rice and boil until 3/4th done (8-10 minutes) then strain & set aside.
- In a chopper,add tomatoes,garlic,ginger,green chillies and chop well to make a paste & set aside.
- In a bowl,add nutmeg & mace powder,fennel seeds,clove podwer,mix well & set aside.
- In a pot,add cooking oil,onions and fry until light golden.
- Add black peppercorns,cloves,cumin seeds and mix well.
- Now add tomato & chillies paste,red chilli powder,turmeric powder,coriander powder,garam masala powder, salt,lemon juice,mix well and cook for 2-3 minutes.
- Add fresh coriander and mix well.
- Add chicken and mix well until changes color.
- Add dried plums,yogurt,mix well and cook for 18-20 minutes & until oil separates.
- Take out half quantity of chicken gravy in a bowl for layering.
- In a pot,add fried onion,mint leaves,fresh coriander,half quantity of prepared spice mix,half quantity of 3/4th boiled rice,fried onion,mint leaves,fresh coriander,remaining spice mix,reserved chicken gravy and remaining boiled rice.
- In water,add kewra water,yellow food color and mix well.
- In a pot,add dissolve food color,ghee,cover and steam cook on low flame for 12-15 minutes & serve!
