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| Prep Time | 45 minutes |
| Servings |
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Ingredients
Biriyani masala:
- Cumin seeds - 1 tsp
- Cloves - 3 nos
- Cinnamon - 1 inch
- Green cardamoms - 2 nos
- Black cardamom - 1 nos
- Star anise - 1
- Black pepper(crushed) - 1/2 tsp
- Bay leaf - 1 no
- Mace - 1/4 tsp
- Ghee - 2 tbsp
- Onions(sliced) - 2 cups
- Fresh ginger - 2 inch
Ingredients
Biriyani masala:
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Instructions
- Wash the chicken pieces and drain.
- Mix hung yogurt, ginger- garlic paste, garam masala, chilly paste, salt, lemon juice, and mustard oil with the chicken pieces.
- Chill the chicken marinade in the refrigerator for half an hour.
- When water is briskly boiling, add rice and cook till 3/4 done, drain and set aside. :-If using chicken stock use absorption method to cook rice.
- Heat a thick bottomed pan, add oil and swirl to spread.
- Add cumin seeds, green and black cardamom, star anise, cloves, cinnamon, bay leaf and mace and allow them crackle.
- Add onions and stir fry till light golden brown.
- Add ginger, garlic, green chillies, black pepper and turmeric and stir fry for about 2 minutes.
- Add marinated chicken and cook on high heat till the meat changes colour and becomes white about 5 minutes.
- Lower the flame and cook on simmer for 10 to 15 minutes till the pieces are tender.
- Add 1 tbsp chopped coriander stir and and close the lid.
- Now arrange alternate layers of cooked chicken and rice.
- Sprinkle saffron milk, coriander leaves, mint leaves, garam masala, ginger julienne between every layer.
- Cover and seal with roti dough all around the lid (in the picture) or use aluminium foil.
- Cook on indirect flame for 12 to 15 minutes (shown in the picture, with a tawa underneath) or in a pre-heated oven for 10 to 12 minutes. :-You will notice the steam escaping from the vessel through the sealed lid and the room is filled with irresistible aroma.
- Switch off the flame and let the vessel sit for sometime about ten minutes for the flavours to merge.
- :- Serve biriyani from the same vessel accompanied by raita, pickle and pappads.
- ***Note : No artificial colours are used in this recipe. Infact the chilly paste gives the brilliant colour to this biriyani as seen in picture.
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