Ingredients for marinating the chicken:
1 /2 kg of Chicken
1 tbsp of ginger garlic paste
1 tsp of coriander powdeR
1 cup of curd with one lemon juice
1 tsp biriyani masala (2 cardamom,1 in cinnamon, 1/2 tsp ( fenugreek, 3
clove. Dry roast all these, fry them without oil, make them powder.)
A pinch of salt
Mix all of the above ingredients and let the chicken marinate for 2-4 hours in refrigerator, the more the better.
Ingredients to prepare Briyani:
Mix all of the above ingredients and let the chicken marinate for 2-4 hours in refrigerator, the more the better.
Ingredients to prepare Briyani:
4 cloves
1 cinnamon stick
6 green Cardamoms
2 bay leaves
1/2 tsp Fennel
1 maze
1 tsp Coriander powder
1 tsp red Chili powder
1 tbsp Gram Masala Powder
5-6 tsp of chopped fresh mint
2-3 chopped green Chilies
2 tomatoes ground into paste Fresh coriander leaves
1/4 kg basmati rice
1 cup milk, cream, or yoghurt
About 4 medium size onions for fried onion
Oil for deep frying
1 tbsp ginger garlic paste
1/2 cup of milk
A few strands of Saffron
Ghee about 6-7 tbsp
Cashew nuts ( a few or as many as you want)
Raisins and almonds are optional
Salt to taste
Method:
1.While the chicken is marinating, slice the onions very thin. You can use a food processor for this or a slicer. Now heat oil and fry these sliced onions in batches. The heat should be medium. Definitely not high, otherwise the onions will get burned. Stir the onions continuously for uniform browning. When they become light brown, drain them on kitchen paper. Keep them aside. They will get nice crispy as they cool down.
2. To Cook the Chicken ,take a deep, wide mouth vessel and heat 3-4 tablespoons of oil in it. In this add the bay leaves, cloves, cinnamon, cardamoms, little bit of shahi jeera and allow to crackle.
3. Now add a tablespoon of ginger garlic paste and stir a little. Now tip out all the marinated chicken and the marinade. Cook on a high flame so that the water gets evaporated quickly. Add the chopped tomatoes, mint, green chilies, all dry powders(coriander, chili), and salt. Cook till the chicken is cooked and the gravy (masala) is not watery. Add one third of the fried onions. Mix well and keep aside.
4.Parboiling the rice is one of the most important part of cooking a biryani. The rice needs to be parboiled. Meaning, it should be three fourth cooked. The rest of it gets cooked on dum (when we layer the chicken and rice, seal it and put on a very slow fire). Take a big deep wide mouth vessel, add lots of water (at least 10 times more than rice). Add ample salt (this is very important because the rice needs to be salty when cooked). Also add a cinnamon stick, a couple of green cardamoms, a few cloves for flavouring the rice. Now boil all this for a few minutes on a high flame .
5. Take a few grains of rice (use a clean spoon to take some out of the boiling water), break a grain, if it breaks into 3 parts easily, your rice is done. Strain the rice and spread it on a clean surface (a tray or something), so that it cools faster. If you want to pick out the whole spices which you added, you can do that now. Or else just let them be.
6.Keep all these ready,now that the rice and chicken are cooked. Fried onions are ready. You just need to get a few more things organized, so that the layering can be done.
7.Chop the coriander leaves. Boil the milk and add crushed saffron in it. Give it a stir.
8. Fry the cashew nuts till golden brown.
Layering the Biryani:
1.Take a heavy bottom vessel,
take some melted ghee and grease the bottom of the pan with it.
2.Then put a layer of rice, then a layer of chicken followed by a layer of fried onions, then a layer of chopped coriander. Repeat and finish off with the rice layer. Lastly, sprinkle the leftover fried onions (if any), cashews and other nuts. Pour the saffron milk on top. Also pour some ghee down the sides of the pan and some on top of the rice. It will trickle down with the heat.
3. Seal the lid by sticking it with some chapati dough or simply fix a big foil before placing the lid. The idea is to restrict the steam from escaping. Ideally place this vessel on top of another flat pan(this is dum) .so that the bottom of the pan doesn't come in direct contact with the heat source.
4.Let it be in dum for 1/2 hour.
Now open the lid and enjoy the awesome flavor. Serve it with onion cucumber Raita.
Method:
1.While the chicken is marinating, slice the onions very thin. You can use a food processor for this or a slicer. Now heat oil and fry these sliced onions in batches. The heat should be medium. Definitely not high, otherwise the onions will get burned. Stir the onions continuously for uniform browning. When they become light brown, drain them on kitchen paper. Keep them aside. They will get nice crispy as they cool down.
2. To Cook the Chicken ,take a deep, wide mouth vessel and heat 3-4 tablespoons of oil in it. In this add the bay leaves, cloves, cinnamon, cardamoms, little bit of shahi jeera and allow to crackle.
3. Now add a tablespoon of ginger garlic paste and stir a little. Now tip out all the marinated chicken and the marinade. Cook on a high flame so that the water gets evaporated quickly. Add the chopped tomatoes, mint, green chilies, all dry powders(coriander, chili), and salt. Cook till the chicken is cooked and the gravy (masala) is not watery. Add one third of the fried onions. Mix well and keep aside.
4.Parboiling the rice is one of the most important part of cooking a biryani. The rice needs to be parboiled. Meaning, it should be three fourth cooked. The rest of it gets cooked on dum (when we layer the chicken and rice, seal it and put on a very slow fire). Take a big deep wide mouth vessel, add lots of water (at least 10 times more than rice). Add ample salt (this is very important because the rice needs to be salty when cooked). Also add a cinnamon stick, a couple of green cardamoms, a few cloves for flavouring the rice. Now boil all this for a few minutes on a high flame .
5. Take a few grains of rice (use a clean spoon to take some out of the boiling water), break a grain, if it breaks into 3 parts easily, your rice is done. Strain the rice and spread it on a clean surface (a tray or something), so that it cools faster. If you want to pick out the whole spices which you added, you can do that now. Or else just let them be.
6.Keep all these ready,now that the rice and chicken are cooked. Fried onions are ready. You just need to get a few more things organized, so that the layering can be done.
7.Chop the coriander leaves. Boil the milk and add crushed saffron in it. Give it a stir.
8. Fry the cashew nuts till golden brown.
Layering the Biryani:
1.Take a heavy bottom vessel,
take some melted ghee and grease the bottom of the pan with it.
2.Then put a layer of rice, then a layer of chicken followed by a layer of fried onions, then a layer of chopped coriander. Repeat and finish off with the rice layer. Lastly, sprinkle the leftover fried onions (if any), cashews and other nuts. Pour the saffron milk on top. Also pour some ghee down the sides of the pan and some on top of the rice. It will trickle down with the heat.
3. Seal the lid by sticking it with some chapati dough or simply fix a big foil before placing the lid. The idea is to restrict the steam from escaping. Ideally place this vessel on top of another flat pan(this is dum) .so that the bottom of the pan doesn't come in direct contact with the heat source.
4.Let it be in dum for 1/2 hour.
Now open the lid and enjoy the awesome flavor. Serve it with onion cucumber Raita.
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