Chicken Biriyani

Ingredients:

Basmati rice - 500 gms,
Chicken - 500 gms, 
Potatoes (half boiled, peeled, cut to half ) - 5,


Marination:

Ginger paste - 3-4 tsp,
Garlic paste - 1 tsp,
Onion paste - 1 cup,
Chilli powder - 3-5tsp (to taste),
White pepper powder - 2 tsp,
Black pepper powder- 1tsp, 
Turmeric powder - 1/2 tsp
Coriander powder- 2 tsp,
Cardamom powder - 3 tsp,
Cinnamon powder- 1 tsp,
Curd - half cup,
Salt - To taste,
Sugar(optional) - 1/2 tsp. 

Spices:
Cinnamon (1'' stick) -1
Bay leaves - 5 leaves.
Cloves - 7-8,
Cardamom - 5-6,  
Milk - 1 cup,
Ghee - 2-3 tbsp ,
Refined oil - 200 ml
Saffron  - 2-3 pinches,
Keora water - 5-6 drops,
Rose water - 5-6 drops,
Sweet atar - 4 drops,


Steps:

Marination:
Rinse chicken. In a bowl, mix chicken pieces, onion paste, ginger paste, garlic paste, curd, chilli powder, cardamom powder, cinnamon powder, coriander powder, turmeric, black pepper powder,  white pepper powder and salt.  Marinate for 1 hour.

Saffron mix:
In a pan, add milk add saffron, rose water, sweet atar, sugar and salt. Mix well and heat for 10 minutes.

Procedure:

Take a pan, heat oil , add 1 bay leaf, cinnamon stick, cloves , stir. Add the marinated chicken. Stir well till cooked. Keep aside.

Rinse rice. Take water in a handi/pan. Add cardamom, cloves, keora water , salt ,1 tsp oil and rice. Boil till rice is half cooked. Drain water.

Take a copper handi or pan. Place bay leaves at bottom, add a layer of boiled potatoes and chicken pieces in the handi, sprinkle saffron mix. Add a layer of rice, sprinkle saffron water. Repeat the process till all ingredients are layered. Cover the opening of the handi with a piece of thick white cloth and place the lid. Heat it in low flame for 30 minutes. When done, add ghee. Serve hot.




Add your comments below: