Traditional dish from Indian Cuisine made from the time of Mughals, comprising of rice and chicken along with whole Indian spices and fresh herbs. Flavoured rice and succulent chicken pressure cooked best served with mint yoghurt.
Rice 250 gms
Chicken 200 gms
Bay Leaf 1
Cinnamon Sticks 1
Green Cardamom 2
Black Cardamom 2
Black Peppercorns 2
Fresh Coriander (chopped) 1 bunch
Garam Masala Powder 2 tbsp
Fresh Mint leaves ½ bunch
Red Chilli Powder 1 tbsp
Brown Onions 5
Ghee (clarified butter) 2 tbsp
Salt to taste
- Take a muslin cloth (cheese cloth) and put in the whole spices (cinnamon sticks, cardamom, bay leaf, peppercorns and cloves) to make a bag/bouquet garni of it.
- Soak the rice for 15 minutes in water. Take a deep bottom pan and put on medium flame and fill it with in water to boil. Add a pinch of salt and the bag of whole spices. (this will add flavour to rice)
- Once the water start boiling pour in the rice and stir. Keep checking and make sure the rice is ¾ cooked.
- Meanwhile the rice are being cooked, take chicken in the heavy bottom pan, add yoghurt, brown onions, red chilli powder, coriander powder, ginger-garlic paste, salt, garam masala powder, dry mango powder (amchoor), fresh coriander and fresh mint. Mix well.
- So now drain the rice and start layering rice on the chicken kept in marinade. After the first layer, sprinkle brown onions, fresh mint and coriander.
- Add 1 tbsp ghee and repeat another layer of rice. On top sprinkle 1 tbsp ghee again, remaining spring onions, coriander leaves and mint leaves. Sprinkle garam masala on top.
- Cover the lid and seal with pastry to keep the biryani moist.
- Keep it on medium flame for 15mins, Turn the flame to low and cook for 5-8 minutes. Remove the pastry from edges of the pan.
9. Open the lid and serve hot with yoghurt raita.