Prep 20 mins
Cook 45 mins
This is one of the finest Indian/Pakistani delicacies. Not very difficult to cook and yet it tastes awesome.
- 500 g chicken
- 2 potatoes, cut into 4 pieces
- 1 kg basmati rice, soaked for 1 hour
- 4 onions, sliced
- 1 teaspoon dhaniya powder (coriander)
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 4 -5 tomatoes, pureed
- 100 g yogurt
- 4 cloves
- 1 big cinnamon stick
- 2 bay leaves
- 4 cardamom pods
- 8 black bell peppers (kali mirch)
- 1 teaspoon black cumin seeds (shah zeera)
- 1 tablespoon lemon juice
- 1 tomatoes, sliced
- 2 tablespoons finely chopped coriander
- 2 tablespoons finely chopped mint leaves
- 4 tablespoons oil or 4 tablespoons dadla ghee
- 2 pinches orange food coloring
- Marinate chicken for 4 hrs with ginger-garlic paste, yogurt, dhaniya powder, cumin powder and chilli powder, lemon juice and salt.
- Heat the ghee in a deep wok/kadhai/handi. Dalda ghee gives better aroma than oil, so it is more preferable.
- Throw in shah zeera, cardamoms, cloves, bay leaves, cinnamon stick.
- As the garam masalam begins to crackle, add sliced onions and fry till golden brown.
- Take out a big spoonful of the golden onions and keep it aside.
- Add the marinated chicken to the onions in the kadhai and fry for 5 minutes.
- Then add pureed tomatoes and fry till oil separates, stirring occasionally.
- Cook rice till it is only 3/4th cooked.
- Take a small part of the 3/4th cooked rice and mix it with the food colouring.
- In a large vessel, make layers of rice and the cooked chicken.
- Spread in the coloured rice, coriander-mint leaves and the separated brown onions.
- Sprinkle little water on the top rice layer and cover and cook on low flame, till the rice is fully done.
- You can put some burning coal over the lid of the vessel, so that the biryani is cooked from both the sides, top and bottom.
- Serve hot.