fatmanyash

1. Chicken with bone skinless-2kgs
2. yoghurt- 250 gms
3. onions sliced – 1kgs( then fried til golden brown) reserve abt 10% for topping of biryani.
4. xxx garam masala- 5gms
5. ginger and garlic paste-40gms
6. mint- 50 gms chopped
7. coriander – 50 gms chopped
8. red chilli powder-25 gms
9. turmeric- 2-3 gms
10. raisins-50 gms
11. salt – to taste
12. gren chillies chopped-15 gms
13. tomatoes 200 gms chopped
14. Basmati rice- 1kgs
15. green cardamom-5-6 nos
16. bayleaf- 1nos
17. cloves-2-3 nos
18. cinnamon- 1 small stick
19. saffron- 1 gms soaked in 50 ml milk
20. oil- 30 ml
21. 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