Dil Pasand Biryani (Purani Dilli Jama Masjid Style)
Serves 1
Directions
- 1Soak sella rice for 1.5 to 2 hours.
- 2Combine fennel seeds, shah zeera, coriander seeds, cloves, green cardamom, black peppercorns, black cardamom, mace, nutmeg, and star anise in a grinder and grind to a fine powder for the biryani masala.
- 3In a bowl, whisk thick yogurt until smooth. Add orange food color and kewra water. Mix well and set aside.
- 4In a large pot, heat oil and fry the sliced onions until light golden.
- 5Add chicken and fry on high heat for 2-3 minutes until the color changes to off-white.
- 6Stir in salt, ginger paste, and garlic paste. Fry for another 2-3 minutes.
- 7Add green chilies, chili pickle, and most of the ground biryani masala (reserve 2 teaspoons for later). Sauté for 2-3 minutes.
- 8Add water, cover, and cook on low heat for 12 minutes until chicken is 70% cooked.
- 9In a separate pan, boil water with salt, oil, bay leaves, shah zeera, and cinnamon sticks. Add soaked rice and cook until 90% done.
- 10Remove half a cup of oil from the chicken gravy to use later.
- 11Pour the yogurt mixture over the chicken, then spread the cooked rice over the top.
- 12Top with more chili pickle, the reserved biryani masala, and the reserved oil. Cover and cook on medium flame for 5 minutes.
- 13Open the lid, pour warm milk over the rice, cover, and place on a tawa (heat diffuser) on high heat for 2 minutes, then lower the heat for 20-25 minutes to steam/dam.
Ingredients
- 4 cup sella rice
- 1 tbsp fennel seeds
- 1 tbsp shah zeera
- 1 tbsp coriander seeds
- 6-7 whole clove
- 8-9 whole green cardamom
- 10-12 whole black peppercorn
- 1 whole black cardamom
- 1 whole mace
- 1/3 whole nutmeg
- 1 whole star anise
- 1 cup yogurt
- 1/4 tsp orange food color
- 1 tbsp kewra water
- 1 cup oil
- 1/2 cup onion, medium size, sliced
- 1 kg chicken
- 2 tsp salt
- 3 tbsp ginger paste
- 3 tbsp garlic paste
- 6-7 whole green chili
- 1/4 cup green chili pickle
- 1/3 cup water
- 1/2 cup milk
- 3 tbsp salt (for boiling rice)
- 2 tbsp oil (for boiling rice)
- 2-3 whole bay leaf
- 1 tsp shah zeera (for boiling rice)
- 2 inch cinnamon stick
Equipment
grindermixing bowllarge potpantawa
Tips
- You can use long-grain basmati rice instead of sella rice if preferred.
- The onion in the base is optional, the biryani will still be flavorful without it.
- Chili pickle is a key ingredient and shouldn't be skipped.
- Ensure the yogurt is thick/drained for the best texture.
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