- Chicken with bone skinless-2kgs
- yoghurt- 250 gms
- onions sliced – 1kgs( then fried til golden brown) reserve abt 10% for topping of biryani.
- xxx garam masala- 5gms
- ginger and garlic paste-40gms
- mint- 50 gms chopped
- coriander – 50 gms chopped
- red chilli powder-25 gms
- turmeric- 2-3 gms
- raisins-50 gms
- salt – to taste
- gren chillies chopped-15 gms
- tomatoes 200 gms chopped
- Basmati rice- 1kgs
- green cardamom-5-6 nos
- bayleaf- 1nos
- cloves-2-3 nos
- cinnamon- 1 small stick
- saffron- 1 gms soaked in 50 ml milk
- oil- 30 ml
- ghee- 50 gms
Method-
- marinade the chicken with ingredients no 2 to 13.has to be atleast 12 hrs…ideal case scenario.
- take a pot of water ,, add the whole,spices and oil and cook the rice till 70% cooked.drain.
- In a heavy bottomed pot which has a tight fitting lid ,put the chicken pieces with all the marinade.
- pour the rice over the same.heat the ghee add the saffron and milk mixture and pour over the rice.top with the fried onions and some more mint sprigs.
- cover with atight fitting lid and maybe some foil as well.
- hight heat for abt 15 mins.then very very low heat for abt 30 mins.
- the smell should be able to tell you when the biryani is done.
- take off the lid, stir all together.the rice shouldnt be mashed , nor the chicken burnt or undercooked, and there should be a heavenly aroma.
P.s sometime i also add some rosewater to the top before covering.
. . . → Read More: Biranj e Dum -pukht
