Ingredients:
Basmati Rice - 1 kg
Chicken - 1.5 kg with bone
Oil - 3/4 cup
Onion - 3 large sliced thinly
Saffron a pinch
Warm Milk - 1/4 cup
Mint Leaves(optional) - 1/4 cup finely chopped
Ghee - 3 tblspn
Cashews - 50 grams
Boiled eggs- 6
Boiled potatoes- 3(cut into halves & boiled with a pinch of turmeric powder)
Kewra Essence few drops
Rose Essence few drops
Salt to taste
For Marination:
Chilli Powder - 2 tblspn
Coriander Powder / Malli Podi - 3 tblspn
Salt to taste
Coriander leaves - 1/2 cup chopped finely
Mint Leaves - 1/2 cup chopped finely
Thick Unsour Curd - 1.5 cup
Green Chillies - 4 broken into big pieces
Ginger Garlic Paste - 3 tblspn
Special Garam Masala Powder - recipe below
Lemon Juice - 1 tblspn
For Special Garam Masala Powder:
Cardamom - 4
Cinnamon - 1 inch
Clove - 4
Peppercorn -8
Nutmeg(jayfal) -1
Mace(jayitri) - 3-4 blades
Star anise - 1
Bay leaf-2
Fennel seed -2tspn
Method:
Take cardamom, cinnamon, clove,peppercorn,mace,nutmeg,fennel seed,bay leaf and star anise, dry roast them. Let it cool down first, then grind it to a fine powder. Set it aside the special garammasala powder.
Start by marinating the chicken with all the ingredients given along with the special garammasala powder. Let it marinate for overnight.
Wash and soak basmati rice for an hour.
Bring lots of water with salt to a boil. Once it boils, add in the drained rice and cook till it is 70 percent done. When you taste it, it should have a bite.Drain it and set aside.Heat oil in a big pot which you are making biryani.
Add in onions and fry till golden, drain and set aside.
Soak saffron in some warm milk, heat ghee in a sauce pan and fry cashews till golden.
In the same oil add chicken and mix well for 5 mins.
Now layer the rice over it, top with fried onions, chopped herb,saffron milk, fried nuts,boiled eggs & potatoes along with the ghee, kewra and rose essence.Sprinkle 1tspn of that special powder.Cover the entire pot with foil and cover with a plate. Place a weight over it and let it cook on a very very low flame for 30 to 35 mins.
Now remove the weight and foil and fluff the rice carefully.Serve hot.
Notes:
1)Soaking rice and marination chicken is very important, so never skip it.
2)Use god quality basmati rice for this, I used India Gate basmati rice.
3)Cooking the rice perfectly is important. If you over cook it, the the whole biryani will be mushy. SO stand near the rice and keep checking it, after you add rice to boiling water, it will just take 5 to 7 mins for the rice to get cooked.
Basmati Rice - 1 kg
Chicken - 1.5 kg with bone
Oil - 3/4 cup
Onion - 3 large sliced thinly
Saffron a pinch
Warm Milk - 1/4 cup
Mint Leaves(optional) - 1/4 cup finely chopped
Ghee - 3 tblspn
Cashews - 50 grams
Boiled eggs- 6
Boiled potatoes- 3(cut into halves & boiled with a pinch of turmeric powder)
Kewra Essence few drops
Rose Essence few drops
Salt to taste
For Marination:
Chilli Powder - 2 tblspn
Coriander Powder / Malli Podi - 3 tblspn
Salt to taste
Coriander leaves - 1/2 cup chopped finely
Mint Leaves - 1/2 cup chopped finely
Thick Unsour Curd - 1.5 cup
Green Chillies - 4 broken into big pieces
Ginger Garlic Paste - 3 tblspn
Special Garam Masala Powder - recipe below
Lemon Juice - 1 tblspn
For Special Garam Masala Powder:
Cardamom - 4
Cinnamon - 1 inch
Clove - 4
Peppercorn -8
Nutmeg(jayfal) -1
Mace(jayitri) - 3-4 blades
Star anise - 1
Bay leaf-2
Fennel seed -2tspn
Method:
Take cardamom, cinnamon, clove,peppercorn,mace,nutmeg,fennel seed,bay leaf and star anise, dry roast them. Let it cool down first, then grind it to a fine powder. Set it aside the special garammasala powder.
Start by marinating the chicken with all the ingredients given along with the special garammasala powder. Let it marinate for overnight.
Wash and soak basmati rice for an hour.
Bring lots of water with salt to a boil. Once it boils, add in the drained rice and cook till it is 70 percent done. When you taste it, it should have a bite.Drain it and set aside.Heat oil in a big pot which you are making biryani.
Add in onions and fry till golden, drain and set aside.
Soak saffron in some warm milk, heat ghee in a sauce pan and fry cashews till golden.
In the same oil add chicken and mix well for 5 mins.
Now layer the rice over it, top with fried onions, chopped herb,saffron milk, fried nuts,boiled eggs & potatoes along with the ghee, kewra and rose essence.Sprinkle 1tspn of that special powder.Cover the entire pot with foil and cover with a plate. Place a weight over it and let it cook on a very very low flame for 30 to 35 mins.
Now remove the weight and foil and fluff the rice carefully.Serve hot.
Notes:
1)Soaking rice and marination chicken is very important, so never skip it.
2)Use god quality basmati rice for this, I used India Gate basmati rice.
3)Cooking the rice perfectly is important. If you over cook it, the the whole biryani will be mushy. SO stand near the rice and keep checking it, after you add rice to boiling water, it will just take 5 to 7 mins for the rice to get cooked.
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