INGREDIENTS & PREPARATION
- 1kg chicken
- 1 kg basmati rice
- 4-5 onions (large) sliced finely and fried reddish brown keep it ready along with the oil (3 tbsps)
First marinate :
- chicken, ginger garlic paste (ginger and garlic to be taken equal amount homemade fresh will be great)
- salt( as per taste)
- red chilli powder(3 tbsp).I prefer Kashmiri red chilli powder 3-4 tbsps less spicy one)
- turmeric powder (2tsps)
- coriander leaves (1/2 bunch)
- mint leaves (half bunch)
- 1 big lemon
- garam masalapowder 1.5tsps
- garam masala whole - 5 green cardamom pods big ones
- 5 cloves
- 1.5 inc cinnamon stick
- 2 tsps shahi jeera (black caraway seeds)
- butter 1 dollop
- 5 cut greenchillies
- 2 teaspoons of kasuri methi (dry fenugreek leaves)
- Now mix all these nicely and set aside for 2-4 hrs
- Now on a stove take water sufficient for 1 kg rice and add salt
- 2 tsp oil
- 5 pods of cardamoms
- 5 cloves
- 1.5 inch dalchini
- 1.5 tsp shahi jeera and leaves ( coriander n mint)
- lemon ( empty pods,without juice)
- 5 greenchillies slit
- bring to boil till color changes of the water.
Now second marinate:
- Add yogurt 2.5 tablespoons of yogurt big heaps and 1/2 of the fried onion and 3 tbsps of onion fried, oil and mix well and set aside.
- Meanwhile when ur water on the stove boils add rice and cook only till ur rice is 1/4th cooked it shouldn’t be soft but yet the grain should be breakable ( depends on ur basmati) almost raw
- Take a heavy bottom dish and spread marinated chicken and keep ready, before adding 1/4th cooked rice strained rice water is to be stored( u may need it after layering ur rice) after rice is ready, spread it in layers in between add fried onions and lime juice of half lemon or you can also take 1 full lemon juice and add in between rice layers, make three layers.
- After that add a dollop of ghee and spread 1 tsp rose water and kewra water.
- Mix orange food color in milk and pour over the rice making small hole in the as it will penetrate inside and close the lid.
Tip 1:
- Drained starch should be saved to sprinkle over the 1/4th cooked rice to ensure ur grains are soft n will cook in enough moisture while giving dum to ur biryani just while u add rose and kewra water sprinkle the starch.
Tip2:
- I prefer mixing orange color in starch and adding it to the rice, you can mix in milk too, if you like saffron smell you can add saffron strings to milk and add that for natural saffron color instead of artificial food color.
Timing:
- place the biryani pot on high flame for 5 mins
- Then slow the flame and cook for 10 mins
- While on medium slow flame place an old tava or pan on another burner and heat it on high
- As the above mentioned ten mins finish lift the biryani pot and place this hot tava or pan under it on that medium slow flame and cook for 20 mins(overall 35-40 mins) and as time finishes,off the stove and don’t open the lid till 15 mins after that u can serve or
- If you wish to give charcoal fusion burn two charcoals and place a small bowl of ghee in the biryani pot after opening the lid and place the charcoal in that bowl of ghee and close the lid for 10 mins, later u can remove the lid and serve
Serving Tip:
- fry some cashews and almonds in ghee and garnish them over your biryani after you dish out the biryani, add some chopped coriander leaves along with the cashews and almonds too.
Thankq
ReplyDelete