Serves:10 / Prep time: 1 hour / Cooking time: 11/2 hour’s
For making biryani
5 tbsp. vegetable oil
Handful of mint and coriander leaves, chopped
5 tbsp. rose water
1 cup fried raisin & cashew nuts (optional)
2 cups fried onions
3 tbsp. chicken stock powder or 2 cubes of Maggie
1 kg Chicken, cut in to pieces
3 tbsp. Ginger garlic paste
3 tbsp. Garam masala
300 grams Yogurt
11/2 tsp. cumin powder
3/4 tsp. Cardamom powder
2 tsp Red chili powder
3/4 tsp Turmeric powder
50 grams Fried and crushed onion
5 green chilies , splitted
Juice of 1 lime
To cook rice
500 grams basmati rice
2 piece 3inch Cinnamon sticks
1 tsp cumin seeds
2 tbsp. vegetable oil
21/2 tsp. salt
3 liters of water
1_ Mix all marinate ingredients and marinate for two hours.
2_Soak Basmati rice in enough water to cover the rice for 30 minutes.
3_In a pan heat five tablespoon of oil, add few mint and coriander leaves, chicken stock, marinated chicken and cook covered until chicken is cooked and gravy is thicken, season salt. set aside.
4_In another big pan add 3 liters of water, soaked rice and rest of rice cooking ingredients and cook till rice is cooked to 70%.
Assembling and cooking
5.In a bigger pan add rice layer then chicken layer, then fried onion layer, then mint, coriander leaves, nuts and raisins(if using) so go on and the last layer(top layer) must be rice on this sprinkle some fried onion, mint and coriander leaves, Sprinkle rose water and cover the pan with aluminum foil put the lid on.
6_Heat a flat pan on stove and put the biryani pan on top of flat pan(tavaa), Cook on very low heat for another 30 minutes. When cooked fluff the rice to mix little bit. Serve hot with raita. Enjoy