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| Prep Time | 30 minutes |
| Servings |
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Ingredients
For the rice :
- Rice : 500 gm -
- Bay leaves : 2 nos -
- Green cardamom : 3 - 4 nos
- Black cardamom : 2 nos -
- Star anise : 1 no -
- Cinnamon : 3 - 4 pcs
- Whole black pepper corns : 10 nos -
- Laung : 6 - 8 nos
- Cumin seeds : 1 tsp -
Ingredients
For the rice :
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Instructions
- Wash and soak the rice in water and keep aside for 15 - 20 minutes.
- Enter Step
- Add the washed rice and cook for 15 minutes. (The rice should be slightly under cooked as it will cook some more when the biryani is placed on dum).
- Drain the rice in a large colander and keep aside to cool.
- Par - boil the cubed potatoes for approximately 15 minutes. Drain off the water.
- Heat some oil in a pan and fry the potatoes on a high heat till they turn golden brown.
- Enter Step
- In a pan, add 2 tablespoon of oil, whole jeera and fry. When it turns color, add sliced onions and fry till they begin to change color.
- Add sliced capsicum and toss for 2 minutes.
- Add the fried potatoes and salt for seasoning.
- Stir for 2 minutes and keep aside.
- In another pan, heat oil and add whole jeera, finely chopped onions and 8 - 10spicy chillies and fry till the onions start to turn slightly brown.
- Add turmeric powder, red chilly powder, jeera powder, coriander powder and salt.
- Add the chicken pieces, sugar and tomatoes and cook for 10 - 12 minutes or till the chicken is done.
- Enter Step
- Add the curd and cook for 1 - 2 minutes.
- The chicken gravy should be of a thick consistency.
- When the chicken is cooked add the juice of 1 lemon and mix well. And keep aside.
- In a flat bottomed vessel spread a layer of chicken gravy.
- Take half the rice and spread over the chicken gravy.
- Top with layer of the prepared vegetables.
- Spread the remaining rice over the vegetable layer.
- Cover the vessel with a tight lid and place on a tava on a low flame for 30 minutes.
- Biriyani is ready. Serve with onion raita.
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