Day: May 25, 2019

Ingredients For Rice 1 kg Mahmood 500 basmati rice 1 inch cinnamon stick 4 green cardamom 1 black cardamom 2 bay leaves 1 star anise 1 tsp cumin seeds 4 cloves salt- to taste food color- of your choice water- to boil the rice For Chicken 1 kg chicken, cleaned and washed 2 large onion 2 large tomato 250 g curd/yogurt 1 cup ginger-garlic paste 2 tsp red chili powder 1/2 tsp turmeric powder 2 tbsp coriander powder salt- to taste 2 tsp garam masala powder 1 tsp cumin powder 1 tsp black pepper powder 4 tbsp oil For Layering 2 tsp garam masala powder 2 tbsp ghee/clarified butter biryani essence (optional) Method Boil the water. Add all the spices mentioned in Rice section. Add rice and cook on high flame till one-third partly cooked. Rinse and keep aside. In another pan, heat the oil. Slice the onion julienne and fry till golden brown. Add tomatoes cut into julienne shapes or you can also make its paste while grinding ginger-garlic Now, add ginger-garlic paste and saute on high flame. Add little water if sticking to the pan. Then,add all the powdered spices mentioned in Chicken section. Cook on low flame till the raw smell goes. Add yogurt and chicken. Cook on low flame till chicken is half done. When partially done, remove from the flame. In a deep and large vessel, Add a little oil and spread evenly. Add half the chicken. Now add half the rice on top of it and sprinkle some garam masala powder over it. Then again spread a layer of all the remaining chicken. Again layer it with rice and sprinkle some garam masala over it and add ghee on top of it. Sprinkle few drops of biryani essence. And seal the lid very tightly so that no aroma goes away. Put a pan or tawa on the gas on low flame, Put the biryani vessel onto the tawa or pan and cook for 30-40 min. Serve hot with coriander chutney, salad or raita.