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.
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