Ingredients:
1) Chicken 1 kg
2) Rice 1 kg
3) Oil 1 1/2 cup
4) Onion 4 medium
5) Ginger, garlic 3 tbsps
6) Red chilli 4 tsps
7) Turmeric 1 tsp
8) Dry coriander powder 2 tsps
9) Garam masala 1/2 tbsp
10) Salt to taste
11) Cardamom 2-3
12) Green Cardamom 1-2
13) Cinnamon 2-3 pieces
14) Bay leaves 2-3
15) Anardana 1 tsp
16) Dried plums 12-15
17) Yellow or orange food colour 1/2 tsp
18) Yoghurt 250 gm
19) Tomatoes 1/2 kg
20) Green chillies 3-4 small
21) Potatoes 1/4 kg
22) Lemon 4
23) Mint 1/2 bunch
24) Coriander 1/2 bunch
25) Nutmeg and mace powder 1/2 tsp
26) Fennel seeds 1 tbsp
27) Dry coriander seeds 1 tbsps
28) Salt 2 tbsps
Method:
- Add oil in a saucepan.
- Add onions and fry till light brown and keep aside.
- Now add chicken in the pan and cook till water evaporates.
- Then add ginger and garlic in the pan and all spices, cinnamon and cardamoms.
- Roast the chicken till its tender.
- Then add potatoes, tomatoes, green chillies, lemon, anardana, yoghurt, coriander, mint, dried plums, fried crushed onions in the pan.
- Simmer on low heat (the curry must have 1 1/2-2 cups gravy).
- Now take another saucepan, add water to boil rice.
- Tie the fennel seeds and coriander seeds and make a pouch and add in the boiling water along with 2 tbsps salt.
- When rice tenderize a little, sieve and in a big saucepan, spread a layer of rice first, then add curry and another layer of rice.
- In the end, mix food colour in a little kewra and add in the rice.
- Cover and simmer for 5-10 minutes on low heat.
- Serve hot biryani with salad and raita.
