1 kilogram curry cut chicken
For marinade-
1/2 tsp turmeric powder
1 tbsp ginger garlic paste
1 tsp dhania powder
Salt to taste
8 cloves
1 Cinnamon stick
6 green Cardamoms
2 Bay leaves
1/2 tsp shahi jeera (caraway seeds)
1 tsp dhania powder
1 tsp red chili powder
1 tbsp Gram Masala Powder
5-6 tbsp chopped fresh mint
1 green chilli
3 chopped tomatoes
1 inch piece of ginger root, grated
2 measures basmati rice
1 cup tomato paste
1 cup curds
3 medium onions
Oil
1 tbsp ginger garlic paste
1/2 cup of milk
A few strands of Saffron (kesar)
Desi ghee (clarified butter)
Salt to taste
Method:Marinate the chicken and keep aside for an hour
Soak the rice for about 30 minutes
Cut the onion into long strips and fry them till they are well browned- the oil should not be too hot, nor too cold
Heat the ghee in a pan, add half the quantity of whole spices and saute for a couple of minutes. Add ginger garlic paste, and the chicken, and cook till the excess water evaporates. Add tomatoes, mint, green chillis, the powdered spices and salt, and cook till the chicken is almost done
Add the remaining whole spices and salt to the rice, and boil till 3/4th done. Take much more water than needed and drain the rest off.
Heat the milk and add the saffron strands to it
In a heavy bottomed pan with a lid, spread the bottom with melted ghee.
Put a layer of rice,
Then a layer of chicken
Followed by a layer of fried onions
Repeat and finish off with the rice layer. Lastly, sprinkle the leftover fried onions (if any). Pour the saffron milk on top. Also pour some desi ghee down the sides of the pan and some on top of the rice. It will trickle down with the heat.
Seal the lid by sticking it with some chapati dough or simply fix a big foil before placing the lid. The idea is to restrict the steam from escaping. Place this pot on a very slow flame. Ideally place this vessel on top of another flat pan or tawa, so that the bottom of the pan doesn't come in direct contact with the heat source. Cook for about an hour.
Yummy biryani ready.
1 Cinnamon stick
6 green Cardamoms
2 Bay leaves
1/2 tsp shahi jeera (caraway seeds)
1 tsp dhania powder
1 tsp red chili powder
1 tbsp Gram Masala Powder
5-6 tbsp chopped fresh mint
1 green chilli
3 chopped tomatoes
1 inch piece of ginger root, grated
2 measures basmati rice
1 cup tomato paste
1 cup curds
3 medium onions
Oil
1 tbsp ginger garlic paste
1/2 cup of milk
A few strands of Saffron (kesar)
Desi ghee (clarified butter)
Salt to taste
Method:Marinate the chicken and keep aside for an hour
Soak the rice for about 30 minutes
Cut the onion into long strips and fry them till they are well browned- the oil should not be too hot, nor too cold
Heat the ghee in a pan, add half the quantity of whole spices and saute for a couple of minutes. Add ginger garlic paste, and the chicken, and cook till the excess water evaporates. Add tomatoes, mint, green chillis, the powdered spices and salt, and cook till the chicken is almost done
Add the remaining whole spices and salt to the rice, and boil till 3/4th done. Take much more water than needed and drain the rest off.
Heat the milk and add the saffron strands to it
In a heavy bottomed pan with a lid, spread the bottom with melted ghee.
Put a layer of rice,
Then a layer of chicken
Followed by a layer of fried onions
Repeat and finish off with the rice layer. Lastly, sprinkle the leftover fried onions (if any). Pour the saffron milk on top. Also pour some desi ghee down the sides of the pan and some on top of the rice. It will trickle down with the heat.
Seal the lid by sticking it with some chapati dough or simply fix a big foil before placing the lid. The idea is to restrict the steam from escaping. Place this pot on a very slow flame. Ideally place this vessel on top of another flat pan or tawa, so that the bottom of the pan doesn't come in direct contact with the heat source. Cook for about an hour.
Yummy biryani ready.
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