Chicken Biryani
PREP COOK TOTAL
30 mins 45 mins 1 hr 15 mins
SERVE
6 to 7 people
INGREDIENTS
1 Chicken cut into pieces
3 tbsp. ginger chilli paste
2 teacups curd
1 1/2 tsps.cumin seeds
2 tsps. each of chilli powder and coriander powder
1 tsp. turmeric
1 1/2 tsps. garam masala
5-6 bay leaves
3 large onions birishta crushed {fried onions}
1 teacup oil
a pinch of saffron soaked in 1/4 cup warm milk
3 large potato es cut in 4 pieces
2 large tomatoes chopped
handful each coriander and mint leaves chopped juice of 2 lemons
salt to taste
For rice:
1 or 3/4 kg. basmati rice
few whole gram masala
5-6 bay leaves
juice of 1 lemon
1/2 teacup oil
1/2 tsp. shah jeera
salt to taste
few drop kewda essence
pinch of yellow color little water
DIRECTIONS
Wash the chicken and marinate all the mentioned ingredient in a vessel and keep aside for an hour.
Soak rice for 30 minutes.
Boil 6-7 liters of water with all the above ingredients expect kewda essence and oil.
Add rice and cook till half cook, drain water, and spread on chicken mixture, pour oil all over, and sprinkle essence and color.
Cover the vessel with aluminium foil then put the lid on it , and place on medium heat for 2 minutes.
Reduce the heat and cook for 45-50 minutes.
Remove the foil, and check the biryani with the handle of the spoon.
If it is cooked,the handle, will be oily.
Remove from heat and serve with kachumber.
NOTE
One can use mutton instead, but marinate for 4-5 hours.