1bunchCilantro leaves or Coriander leaveswashed and finely chopped
1bunchMint leaveswashed and finely chopped
2PiecesBoiled EggsCut into halves and fried with turmeric & salt
2PiecesBoiled PotatoesCut into halves and fried with turmeric & Salt
10strandsSaffron
¼cupMilkwarm
To Make the Rice
2CupLong Grain Basmati Rice
4CupWater(Water should be double the quantity of rice)
2qtsBay Leaf
3qtsCinnamon
2qtscardamom pods
1qtsblack cardamom pod
7qtscloves
To Make the Raita or Yogurt Mix
1/2CupWater
1/2CupYogurt
1CupFried Chick Pea Balls or Boondi
1teaspoonBlack Salt
2teaspoonCumin
3QtsDried Red Chilies
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INSTRUCTIONS
Marination of the Chicken
Take yogurt and mix it with Biryani Spice mix. Now start adding your spices into the yogurt - Ginger Garlic Paste, Paprika, Turmeric Powder, and salt. Mix them well with a spoon.
Marinate the chicken with this entire spice mix that you've made. Set this aside for 1 Hour.
Preparation of the Biryani - Garnish
Chop Onions into long and thin strips and deep fry until golden brown. Keep aside. (You'll only need them at last for the garnish)
Boil two eggs and potatoes. Remove the skin and fry them over a medium flame with some refined oil+turmeric powder+salt. Fry them until you get a light golden hue. (Keep them aside for garnish)
Add 10 strands of fresh saffron into a cup of lukewarm milk. Constantly stir it to get that golden yellow color. Wash and finely chop cilantro and mint leaves. Keep aside for garnish.
Cooking Rice
Soak 2 cup of long grain basmati rice in water for 15 minutes.
In a separate bowl, boil around 4 cups of water.
When the water has come to a boil, throw in - these five raw spices - (2 Bay leaves + 3 Cinnamon Sticks + 2 Green Cardamom Pods + 1 Black Cardamom Pod + 7 Small Cloves)
After the rice has been soaked and drained, add them into the fragrant boiling water.Allow it to cover cook at medium flame for 5 minutes. Once the rice is done, turn off the fire and keep it aside.
To Cook the Chicken
After the chicken has been marinated and kept for an hour, its time to cook them. Heat 3 teaspoon Refined Oil in a heavy bottom pan. Add the marinated Chicken into the Oil.Cover cook for 10 minutes over low flame.
To Make the Biryani
Once the chicken has been cooking for 10 minutes, you can open the lid and stir well. Don't allow it to stick to the bottom.
Finally add the fragrant cooked rice over the chicken. (Handle the rice carefully. And, Only place it in layers)
To Garnish the Biryani
First garnish with the mixture of Milk and saffron.Second, garnish with the fried onions. Third, garnish with boiled, fried, and halfed eggs and potatoes.
Finally, sprinkle Mint and Cilantro leaves over your Biryani.
The Final Cooking of the Biryani
Add a Generous dollop of butter over the biryani. Cover the lid and cook over high flame for 6 minutes. After 6 minutes, lower the flame and cook it for an additional 2 minutes.After 8 minutes of cooking your Biryani will be ready. Open the lid and cut your biryani from the sides. Serve them on a plate and Enjoy!
To Prepare the Raita or Yogurt Mix
Take yogurt in a bowl and mix it with a cup of water.
Dry roast Cumin, Dried Red chilies and grind them with mortar pestle.
Add these spices into the yogurt mix along with a pinch of black salt.
Stir well and add the fried chickpea balls into it.
Serve along with Biryani.
Video
Nutrition
Nutrition Facts
Biryani
Amount Per Serving
Calories 390
* Percent Daily Values are based on a 2000 calorie diet.
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