Ingredient:
Turmeric -1/4tsp
Salt To Taste
Ginger&Garlic Paste -1tblsp
Cumin Powder(jeera pwd) -1tsp
Coriander Powder(Dhania pwd)-1tbsp
Red Chilly Powder -2 tbsp
Onions(Golden Fried)-150grm
Mace (jathipathri)-2 numbers
Pepper Corn ( Black pepper)-6 numbers
Lichen (kalpasi) -1 tsp
Jeera -1tsp
Cardamom (Ellachi)-6 numbers
Cloves (lavangam)-3 numbers
Cinnamon Sticks (Dalchina chekka)-2numbers
Star Anise (Anashuppu)-3 numbers
Bay Leaf -3 numbers
Basmati Rice -500 grams
Chicken -1500 grams
Yogurt -1 Cup
Coriander Chopped -1 bunch
Mint Chopped -1 bunch
Green Chilly -5 numbers
Oil -1/2 Cup
Lime Juice 2 tbsp
Ghee (optional)
method:
1.First make a powder of all the spices(Mace,Lichen,Cardamom,Cinnamon Sticks,Star Anise).
2.Take a bowl add chicken pieces and add made masala, chilly powder, ginger & garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well.
3. and put it in the refrigerator over night.(we can also keep it for 2 hrs before)
4. Heat water in a vessel and let it come to a boil add oil, salt, jeera, bay leaf and add Basmati rice (soak the rice 1 hour) cook the rice till 70 %.
5. add layer of chicken marinate and then this layer of rice. Sprinkle fried onions, and add dissolved saffron strands in milk.
6. then add ghee (optional), kewra water, rose water and Cover the lid and seal the edges with dough.(as shown below image)
7.Cook on a medium low flame for about 30-45mins.
8. First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer.
9.And cook it for 25 to 30 min and switch off the flame. After 40 minutes this is ready for opening the seal of the lid.
10.Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.
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