Ingredients :
Biryani Masala
1/2 Tsp Fennel Seeds
1/2 Tsp Cumin Seeds
1/2 Tsp or 15 Black Pepper Corns
4 Cloves
4-5 Green Cardamoms
1 Small Black Cardamoms
2" Cinnamon Stick
1 Small Star Anise
1/4 Piece Nutmeg
1/2 Mace
Method:
1. Grind to a fine powder.
Ginger Garlic Chilli Paste :
Wet Masala
6 Spicy Green Chillies
2"Ginger
10 Cloves of Garlic
1/4 cup Water
Method :
1. Grind above ingredients to make fine paste
Chicken Marination :
1/2 Kg Chicken
1/2 Tsp Degi Mirch Powder
1/2 Tsp Kashmiri Mirch Powder
1/2 Tsp Turmeric Powder
1 Tbsp Coriander Powder
1/2 Tsp Garam Masala Powder
1/2 Tbsp Salt
1/2 Tsp Chicken Powder
1/4Tsp Orange Red Food Colour
1/2 Cup Beaten Curds
Ginger Garlic Chilli Paste
Biryani Masala
2tbsp Coriander Leaves
Few Mint Leaves
1tsp Kewra Water
1/2 Lemon Juice
Method :
1. Marinate chicken with above ingredients for 1 hour or best overnight.
Cooking of Rice
Golden Sela Rice or (Basmati) 2 1/2 Cup or 1/2 Kg
1 & 1/2 Tbsp Salt
1 Tbsp Refined Oil
1/2 Lemon Juice
Whole Spices
2 Bay Leaves
3 Green Cardamoms
3 Cloves
1"Cinnamon Stick
1 Tsp Shahi Jeera
6 Spicy Green Chilli
Method :
1. Wash rice 3 - 4 times till water is clear and soak rice for 2 hours if using sela rice or if you are using basmati rice soak for 30 mins.
2. Add whole spices, oil, green chillies, salt and lemon juice to 3 litres water.
3. Add soaked rice and cook on medium flame for 8 - 10 mins till rice is cooked 80%.
4. Strain the rice and reserve 1/4 cup water for later use.
Cooking of Biryani
1/2 Cup Refined Oil
2 Big Onions Sliced
Marinated Chicken
Layering Biryani
Orange Red Food Color
1/4 cup Oil Separted from Chicken
Birista
1/4 cup Rice Water
1/2tbsp Kewra Water
1tbsp Ghee
Chopped Coriander
Method :
1. Heat oil in thick bottomed vessel. Add sliced onions and fry till light golden brown. Remove 2 tbsp of the fried onioms for later use.
2. Add marinated chicken and cook on high flame for 5 mins. Now cover with lid and cook on low flame for 10 mins or till oil separates from gravy. Turn off flame and remove 1/4 cup of the oil that has separated from the gravy.
3. Layer the rice.
4. Add color of you wish to.
5. Add the oil on the rice.
6. Add fried onions.
7. Pour the rice water on the sides.
8. Add ghee and kewra water.
9. Add chopped coriander.
10. Cover with cloth and place the lid on it with a heavy weight.
11. Cook on high flame for
2 - 3 mins. Place the
vessel on a tawa and
cook on low flame for
15 mins.
12. Turn off flame after 15 mins and let it rest foe 15 - 20 mins before serving.
13. Open the lid and serve biryani with onion rings or raita of your choice.
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