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Chicken Biryani

Chicken Biryani - Biryani 1:1 ratio of meat and rice. I used 8 drumsticks and 1 kg basmati rice.

Home made garam masala

  • 4 black cardamoms
  • 10 green cardamoms
  • 2-3 inch cinnamon
  • 10-12 black pepper
  • 7-8 cloves
  • 2 javitri flower
  • 1 nutmeg
  • 1/2 tbsp coriander
  • 1 star anise
  • 2 bay leaves

Dry roast everything for 5 mins on medium heat. Take out, cool it down and grind to a fine powder.

Wash and soak the rice for 30-45 mins

For the chicken marination, 

  • Place 8  pieces drumsticks (washed and patted dry) in a wide vessel. Add 2-3 tbsp ginger garlic paste, 1 tsp turmeric, 2 tsp red chilli powder, 2 tsp coriander powder, 3 tsp garam masala powder, 2 tsp elaichi powder, juice of 1 lemon, 1 inch cinnamon, 2 javitri flower, 1/2 nutmeg, 3-4 black cardamom, 10-12 black pepper and salt as per taste. Mix well and rest it for 30 mins. If you like spicy, add paste of 3-4 green chillies.
  • In the meantime, fry finely chopped 2 onions until golden crisp. Dry it out.
  • Chop a bunch of pudina and green coriander leaves. Rough chopped.
  • Back to chicken vessel. Add 4 tbsp of oil in which onions were fried, 5-6 tbsp thick curd, fried onions and 1/4th chopped coriander and mint leaves. Mix well and rest for 15 mins. Adjust for salt.
  • Sprinkle 1/2 chopped coriander and mint leaves over the chicken mix.
  • 1-2 tbsp ghee added on top.
  • In another vessel, add water, salt and mix well. Water should be slightly salty. Add 1 tsp shahi jeera, 1/2 lemon juice, 1 tbsp oil and 1 star anise. Bring to a boil. Add the rice. Take 3-4 tbsp of this water and sprinkle over the chicken.
  • When rice is 50% cooked, take half of that and layer over the chicken. Sprinkle saffron water, a little elaichi powder, some chopped green coriander and mint leaves and 1-2 tbsp ghee.
  • When the remaining rice is 75% cooked, take out and layer over the chicken. Sprinkle saffron water, a little elaichi powder, some chopped green coriander and mint leaves and 2-3 tbsp ghee.
  • Cover with aluminum foil and put the lid on tightly.
  • Put on high heat for 5-7 mins. Lower the heat to the min and cook for 90-100 mins.

If you have a burning gas stove like in India, place a heavy tawa on the burner and then place the chicken vessel on top of that. The heat of the vessel should be such you can touch it and bear the heat for 2-3 secs. 😀


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