Ingredients:
- Rice 1/2 kg
- Chicken 1/2 kg
- Whole garam masala for boiling rice 1 tbsp
To Grind:
- Green chilies 7-8
- Cloves of garlic 7-8
- Ginger 1 tbsp
Other Ingredients:
- Potatoes 2
- Red chili powder 1 tbsp
- Black cardamom 1
- Cinnamon stick 1
- Cloves 5-6
- Black peppercorns 5-6
- Cumin seeds 1 tsp
- Yogurt 1/2 cup
- Salt 2 1/2 tsp
- Turmeric 1/4 tsp
- Red chili powder 1 tsp
- Crushed browned onion 1
- Mace 1/4 tsp
- Nutmeg 1/4 tsp
- Green cardamom powder 1/4 tsp
- Oil 1/4 cup
- Saffron pinch
- Kewra essence 1 tsp
- Yellow food color
- Coriander leaves chopped 2 tbsp
- Green chilies 5-6
- Mint leaves 10-12
Method:
To Boil Rice:
- Soak rice for 30 mints, drain and in boiling water, add 1 tbsp salt, and whole garam masala boil rice so they are half done.
To Make Masala:
- Add in a blender green chilies, garlic, ginger and make a paste.
To make Chicken Masala:
- Heat oil.
- Add black cardamom, cinnamon stick, cloves, black peppercorns, 1 tsp cumin seeds, then sauté and add chicken.
- Then add ground masala and mix chicken.
- Add potatoes and mix.
- Add salt, haldi, Red chili. Add 1 cup little water to help and then add yoghurt and mix.
- Add browned onion, mace, nutmeg, green cardamom powder.
- Cover with lid, and let it cook on medium heat.
- Once the chicken is almost cooked, add chopped coriander leaves, green chilies and mint leaves, mix and cover.
- Once the water is evaporated and chicken is cooked, remove from heat.
- In the chicken pan, put the potatoes and chicken pieces against the sides of the pan, so that it forms a ring.
- There will be oil and masala left in centre of the pan.
- Then cover with the rice, without mixing.
- In a bowl dissolve yellow color, saffron, and kewra essence, and sprinkle over on one side of the rice.
- Sprinkle 2-3 tsp of oil over the rice as well.
- Cover with lid, and on very low heat, put the biryani on dum (steam) for 10 minutes.
