ज़िंदगानी की कुछ ख़ास बिरयानी

34m
Serves 1
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Directions

  1. 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.
  2. 2Heat 7-8 tbsp ghee in your biryani pot and add in the marinated chicken. Fry on high for 5 minutes.
  3. 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.
  4. 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.
  5. 5Add this paste in your pot and fry on high for 3 minutes then on medium high for 3 minutes.
  6. 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.
  7. 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.
  8. 8Add in 1 kg soaked basmati rice and cook it about 75% then layer on top of the chicken in the pot evenly.
  9. 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.
  10. 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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