Ingredients
The following ingredients have 4 Servings
- 1 chicken (cut into medium pieces)
- 500 gms basmati rice
- 100 gms ghee
- 2 tbsp oil
- 6 onions (finely sliced)
- 4 tbsp ginger garlic paste
- 4 green chilli (slit in the middle)
- 2 green cardamom (2 black cardamom, 2 javitri, 2 bay leaves, 1/2 tsp shahi jeera, 1/2 tsp jeera, 1 inch stick cinnamon, 3 cloves)
- 1 tbsp red chilly powder
- 1 tbsp garam masala powder
- 1 tbsp coriander powder
- 1 cup yogurt
- Juice of 1 lemon
- 1 bunch of coriander leaves / cilantro (chopped)
- 1/2 bunch of mint leaves / pudina (chopped)
- salt to taste
- 1/8 tsp orange food colouring
Instruction
- Marinate the chicken pieces with yogurt, red chili powder, ginger garlic paste, green chilli, garam masala powder, coriander leaves, pudina leaves, salt and lemon juice. Marinate for at least 8 hours or preferably overnight in the refrigerator. Bring the marinated chicken to room temperature before making the biryani recipe.
- Wash the rice and soak for 30 minutes. In a large vessel boil sufficient water with salt, 1tbsp oil, cardamon( green & black), javitri and bay leaf. Add the rice and bring it to a boil. The rice should be only 50% cooked. Drain the water from the rice and retain the water.
- Heat the remaining oil and ghee in a large, heavy bottomed pan and fry onions till golden brown.
- Throw in the shahi jeera, jeera, cinnamon and cloves. Fry for about 30 seconds till an aroma starts emanating and add the marinated chicken.
- Add the rice on top of the chicken and spread them evenly.
- Dissolve orange food colouring in 1 tsp water and sprinke on top of rice. Sprinkle little ghee on the rice.
- Cover the lid and seal it with atta dough or with aluminium foil. Keep a heavy weight on top of the lid or alternatively use the retained water from rice on top.
- Cook on high heat for 10 minutes and simmer for approximately 40 minutes.
- Remove the dough when ready to eat the biryani. Enjoy with a mirchi ka salan
