Chicken biryani(for 6 persons)
Good quality Basmati rice 3 cup (washed and soaked)
Chicken 1 kg, cut into pieces)
Clarified butter or oil 5 tbsp
Onions 4 (sliced)
Ginger paste 2 tbsp
Garlic paste 2 tbsp
Red chili powder 1 tbsp
Turmeric powder ½ tsp
Salt 1 n 1/2 tsp
Cinnamon sticks 3
Green cardamom 4
Black pepper 5
cumin 1 tsp
badyaan flower 3
Kewra essence 1/4 tsp
Ripe tomatoes 5 (chopped)
Yogurt 1 cup(beaten)
Fresh coriander hand full (roughly chopped)
Mint leave hand full (roughly chopped)
Green chili 8 (slit)
Yellow food colour 1/2 tsp
lemon juice 1 tsp
Heat clarified butter in a pot.
Add sliced onion, fry till they are lightly brown.Then add whole (spices)garam masala .Now
Add in ginger paste and garlic paste, fry again till it releases aroma.
Then add chicken, cook nicely till the oil starts to float.
Now mix in well beaten yogurt and tomatoes, cook for some time till the tomatoes are a bit pulpy.
Mix in salt, red chili powder, turmeric and add one cup of water.
Simmer on low flame till the oil starts to float.
Now add fresh coriander, mint leaves ;lemon juice and green chilies, fry again for few minutes. Take it off the flame.
Now fill a large pot with four liter water, 1 n1/2 tsp salt, one lemon peel, two bay leaves and 1 tsp cumin. Bring it to a rolling boil.
Add rice to boiling water and cook till 3/4 done. Meanwhile strain the clarified butter from the chicken gravy and keep aside.
Strain the rice in a strainer.
Now spread a little clarified butter from the chicken gravy in a large pot.
Spread a layer of rice over it. Spread chicken with little gravy over the rice. Top it with another layer of rice. Then another layer of chicken with gravy. Finish with last layer of rice.
Now sprinkle the clarified butter /kewra essence and yellow food colour on top all over the rice.
Spread a thick cloth over the mouth of the pan and cover it with a tight lid.
Steam the biryani over very low heat for 15 minutes.
Serve hot with raita.