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| Main ingredients | Chicken on the bone, Basmati rice, Ginger-garlic-green chilli paste, Yogurt, Fried onions, Dried rose petals, Fresh coriander leaves, Ginger, Saffron, Ghee, Potatoes, Cinnamon, Green cardamoms, Cloves, Black peppercorns, Caraway seeds, Tomatoes, Green chillies, Chicken masala, Fresh mint leaves |
| Cuisine | Indian |
| Course | Rice |
| Prep time | 1-1.25 hours |
| Cook time | 45-50 minutes |
| Serve | 6 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 750 grams chicken, cut into 2 inch pieces on the bone
- Salt to taste
- ½ teaspoon turmeric powder
- 2 teaspoons ginger-garlic-green chilli paste
- 1 teaspoon red chilli powder
- ½ cup yogurt
- ½ cup fried onions + 2 tablespoons + for sprinkling + for garnish
- 2 tablespoons dried rose petals
- 3 tablespoons chopped fresh coriander leaves + for sprinkling + for garnish
- 1 inch ginger, cut into thin strips + for sprinkling
- A large pinch of saffron, soaked in 1 tablespoon warm milk + for drizzling
- 4 tablespoons ghee + for drizzling
- 3 medium potatoes, halved
- 1 inch cinnamon
- 3-4 green cardamoms
- 3-4 cloves
- 8-10 black peppercorns
- 1 teaspoon caraway seeds (shahi jeera)
- 2 medium onions, thinly sliced
- 2 medium tomatoes, sliced
- 2-3 green chillies, slit
- 1 tablespoon chicken masala
- 1 tablespoon chopped fresh mint leaves
- Fresh mint leaves for sprinkling
- 2-3 green chillies, slit and seeded
- Ready-made refined flour dough for sealing
- Fresh mint sprigs for garnish
- Green salad to serve
- Roasted papads to serve
- Boondi raita to serve
- Rice
- 2 cups Basmati rice, washed, soaked for 20 minutes and drained
- 3-4 cloves
- 1 black cardamom
- 3-4 green cardamoms
- 8-10 black peppercorns
- 1 bay leaf
- Salt to taste
Method
- Marinate the chicken with salt, turmeric powder, ginger-garlic-green chilli paste, red chilli powder and yogurt for 15-20 minutes.
- Add fried onions, dried rose petals, 2 tablespoons coriander leaves, ginger and saffron milk to the chicken mixture and mix well. Set aside for 15-20 minutes more.
- Heat ghee in a handi, add potatoes and sauté till golden brown. Drain and place them in a bowl.
- Heat the ghee remaining in the handi, add cinnamon, green cardamoms, cloves, black peppercorns and caraway seeds, mix and cook till fragrant.
- Add onions and mix well and saute till translucent.
- Add tomatoes, salt and green chillies, mix and saute till tomatoes turn soft and pulpy.
- Add marinated chicken, mix well and sauté on high heat for 3-4 minutes.
- Add chicken masala, 1 tablespoon coriander leaves, mint leaves, 2 tablespoons fried onions and the fried potatoes, mix well and sauté for 1-2 minutes. Reduce the heat to medium, add ½ cup water, mix well, cover the handi and continue to cook for 10-12 minutes.
- Meanwhile, heat sufficient water in a deep non-stick, add cloves, black cardamom, green cardamoms, black peppercorns, bay leaf, and generous amount of salt. Mix and bring the mixture to a boil. Add drained rice, mix and cook for 8-10 minutes or till the rice is ¾ done. Drain the rice and spread it over the chicken mixture.
- Drizzle soaked saffron, sprinkle fried onions, mint leaves, green chillies, ginger strips, drizzle ghee and coriander leaves.
- Apply the dough over the edges of the handi, place the lid over it and press it to seal properly. Cook on high heat for 8-10 minutes. Reduce the heat to low, place a tawa below the handi and continue to cook for 10-15 minutes.
- Switch the heat off, and allow to rest for 10 minutes.
- Remove the lid of the handi. Transfer the biryani onto a serving plate. Garnish with fried onions, coriander leaves and mint sprigs. Serve hot with green salad, roasted papads and boondi raita.
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