A key to good biryani, whether it is chicken,lamb or vegetable are beautiful flavours of their own juices with aromatic rice,variety of spices and a drizzle of fragrant ghee and rose water. Most importantly we don’t cut the cost in ingredients and procure fresh produce.
Ingredients
- Boneless chicken – 600 grams
- Basmati rice 1-1/2 cups
- Oil and to deep fry3 tablespoons
- Cinnamon 1 stick
- Bay leaves 2
- Cloves 5-6
- Cumin seeds 1 teaspoon
- Green cardamoms 3-4
- Onions,sliced 2 medium
- Green chillies,slit 3
- Turmeric powder 1/4 teaspoon
- Tomatoes,chopped 2 medium
- Salt to taste
- Garlic paste 3/4 tablespoon
- Red chilli powder 1/2 teaspoon
- Thick yogurt 1 cup
- Onions,sliced and fried brown 3 medium
- Garam masala powder 1/2 teaspoon
- Ginger,cut into thin strips 1 piece
- Fresh mint leaves,torn a
- Fresh coriander leaves,torn a few
- Milk 1/2 cup
- Rose water a few drops
- Eggs,boiled and sliced 4
Method
- Cut chicken in one inch pieces. Boil rice and set aside. Heat ghee, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute.
- Add sliced onions and sauté.
- Add slit green chillies and chicken cubes and continue to sauté.
- Add turmeric powder and mix Add tomatoes and salt and mix.
- Add ginger-garlic paste, red chilli powder and yogurt. Mix well.
- Add half the fried brown onions. Add the boiled rice on top.
- Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves. Sprinkle milk, rose water and remaining browned onions.
- Cover and cook on low heat for about ten minutes. Garnish with the egg slices and serve hot.