Chicken Biriyani
Ingredients:
For Rice:
2 cups basmati rice
3 1/2 cups water
1 1/2 tsp salt
3 tsp ghee or butter
3 each of cloves, cardamoms, & cinnamon
1 bay leaf
1 tsp black zeera
hyderabadi biriyani masala
1 chicken stock
For Chicken:
2pds Chicken
3 green chilies
3 large onions
3 tomatoes
Turmeric
1 bunch coriander leaves
1/2 bunch mint leaves
1/2 cup Yoghart
Masala ( hyderabadi biriyani, chicken , garam)
Red chilli and Salt to taste
Zeera, mustard seeds for frying
Masala 1:
1 large pod garlic
1 large piece ginger
Grind together to a fine paste.
Hard boiled eggs for decoration
Method:
For Rice:
1. Soak the rice in water for 20 to 30 minutes, drain and keep aside.
2. Heat ghee, add the remaining spices for rice preparation and fry for 1 minute.
3. Add rice and fry for further 2 to 3 minutes.
4. Add water, salt and cook till the the rice becomes half cooked. Then remove it from the flame and drain out the water completely.
For Chicken:
1. Clean the meat, cut into pieces and wash it.
2. Add ginger garlic paste, Red chilli powder, garam masala, biriyani masala, mint leaves, turmeric, chicken masala, mustard oil, yoghurt,
and salt to taste, to the washed meat and Marinate it for 1 hour.
3. After one hr, fry zeera, mustard, and chopped green chilli, and add the onions, and fry it until golden brown. Add the marinated chicken and add, hyderabadi biriyani masala, ginger garlic and turmeric and fry it
until the chicken becomes soft.
4. Now add the tomatoes, mint, salt and chilli to taste, and fry for another 5 to 10 mins.
5. Slowly add water, if needed, until the gravy becomes thick.
Arranging Biryani:
Divide rice into 3 parts and mutton into 2 parts.
2. Grease a dish and arrange alternate layers of meat and rice and meat, beginning and ending with rice.
3. Dissolve a little saffron or yellow coloring in 1/4 cup of milk.
4. Pour over rice, cover and bake or pressure cook for 20 to 30 minutes.
Optional :
T Transfer to a serving dish and garnish with fried onions, cashew nuts, raisins and hardboiled eggs.
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