Ingredients
- 1 kg chicken (with bone or boneless)
- 2 ½ cups of basmati rice
- ½ cup milk
- 4 finely sliced onion (medium size)
- 4 tsp ginger paste
- 4 tsp green chili paste(if you like the biryani with more spice you can add more paste)
- 1 cup tomato puree
- 4 tsp red chili powder (kashmiri mirch)
- 2 tsp haldi powder
- 2 tsp coriander powder
- 2 tsp roasted cumin powder
- 2 tsp Garam masala powder
- Chopped coriander leaves
- Salt to taste
- 3/4th cup oil (use ghee for better taste)
- Whole spices (cardamom seeds, Tej Patta, elaichi, cloves)
- 1 cup curd
- A pinch of saffron
Procedure
- Clean the chicken and drain out all the water
- Once the water drains out , take a bowl and mix the raw chicken , curd, 2 tsp ginger paste, 2 tsp green chili paste, 2 tsp red chili powder together, 1 tsp haldi powder
- Leave this mixture to marinate for 4-5 hours (imbibe flavor)
- Pour oil in the pan to fry the onions and whole spices
- Once the onions turn light brown they should be removed
- The whole spices should turn translucent
- Cook the rice till it is half cooked and keep it aside
- Take a handi and pour the remaining oil in it
- Once the oil is warm, put into it 3/4th fried onion and whole spices, 2 tsp ginger paste, 2 tsp green chili paste, I cup tomato puree, 2 tsp garam masala powder,2 tsp red chilli powder, 1 tsp haldi powder and 2 tsp roasted cumin powder
- Then empty the marinated chicken into the handi
- Cover the handi and cook for 10 minutes
- The rice should now be added with half a cup of milk and a pinch of saffron
- Mix everything and cover the handi and let it cook for 15 minutes without disturbing
- After 15 minutes remove the biryani in the serving dish and garnish with fried onion and saffron
- The biryani served piping hot tastes best
Tip
once the biryani is ready, do not remove the lid, let the rice and chicken cook in the stem, the flavor would mature