ज़िंदगानी की कुछ ख़ास बिरयानी
Directions
- 1Marinate 1 kg chicken with 1 tbsp each of chopped coriander stems, salt, red chilli powder, biryani masala or garam masala, chopped green chillies, 1 tsp each of turmeric, Kashmiri red chilli powder, 2 tbsp ginger-garlic paste and 1 lemon juice. Let it sit for an hour.
- 2Heat 7-8 tbsp ghee in your biryani pot and add in the marinated chicken. Fry on high for 5 minutes.
- 3Dry roast 1 tsp each of stone flower, caraway seeds, fennel seeds, black peppercorns, 1 tbsp cumin seeds, 1.5 tbsp coriander seeds, 1 mace, 2 star anise, 7 green & 2 black cardamom, 5 cloves, 2.5 inch cinnamon, 2 bay leaves, 6 byadagi chillies on low flame for 2.5 minutes.
- 4With these add in 2 tomatoes, a handful of mint leaves and 5-6 crispy fried brown onions blending all of it together into a smooth paste adding a bit of water.
- 5Add this paste in your pot and fry on high for 3 minutes then on medium high for 3 minutes.
- 6Now close the lid turning flame to low for 2 minutes then garnish with chopped mint & coriander leaves and turn off the flame closing the lid.
- 7For the rice add in 3 green & 1 black cardamom, 1 inch cinnamon, 1 lemon juice, 2 bay leaves, 4 cloves, ghee, chopped mint & coriander leaves and half tsp rose water to a pot of boiling water.
- 8Add in 1 kg soaked basmati rice and cook it about 75% then layer on top of the chicken in the pot evenly.
- 9On top of the rice add in some saffron milk, drops of rose water, some fried nuts & raisins, crispy fried brown onions, chopped mint & coriander leaves and 2 tbsp ghee.
- 10Seal off the pot and cook the biryani in dum for 5 minutes on high flame then 12-15 minutes on low flame.
Ingredients
- 1 kg chicken
- 1 tbsp coriander stems, chopped
- 1 tbsp salt
- 1 tbsp red chilli powder
- 1 tbsp biryani masala or garam masala
- 1 tbsp green chillies, chopped
- 1 tsp turmeric
- 1 tsp Kashmiri red chilli powder
- 2 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 7 tbsp ghee
- 1 tsp stone flower
- 1 tsp caraway seeds
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 1 tbsp cumin seeds
- 1.5 tbsp coriander seeds
- 1 piece mace
- 2 pieces star anise
- 7 pieces green cardamom
- 2 pieces black cardamom
- 5 pieces cloves
- 2.5 inch cinnamon
- 2 pieces bay leaves
- 6 pieces byadagi chillies
- 2 pieces tomatoes
- 1 handful mint leaves
- 5 pieces brown onions, crispy fried
- 1 kg basmati rice
- 3 pieces green cardamom
- 1 piece black cardamom
- 1 inch cinnamon
- 1 tbsp lemon juice
- 2 pieces bay leaves
- 4 pieces cloves
- 1 tbsp ghee
- 1 tbsp mint & coriander leaves
- 0.5 tsp rose water
- 1 tbsp saffron milk
- 1 tbsp rose water
- 1 tbsp nuts & raisins, fried
- 1 tbsp brown onions, crispy fried
- 1 tbsp mint & coriander leaves, chopped
- 2 tbsp ghee
Equipment
biryani potfrying pan
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