Ingredients:
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3/4 kg Basmati Rice
1 kg chicken
1 1/2 kg onions
8-10 red Kashmiri chillies
2 tbsp coriander seeds
8 black pepper
2 stick cinnamon ( 2 inch each stick)
4 cloves
1 mace (Javitri)
1 tsp green mango powder(amchur)
1 star anise (badiyan Ka phool)
2 black cardamom (elaichi)
2 tsp turmeric
7-8 green cardamom(elaichi)
8-9 bay leaves (Tej patta)
250 gms garlic
100 gms ginger
8-10 light green chillies
1 cup of fresh green coriander leaves finely chopped.
1 cup barista (onions deep fried)
4 large tomatoes
200 gms curd
1 cup ghee (clarified butter)
8-10 chopped and roasted almonds
8-10 chopped and roasted cashew
8-10 almonds and cashew each roasted
2 tbsp of green raisin roasted
8-10 pistachios chopped and roasted
Rice preparation:
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Boil 2 litres of water
Add green cardamom and 4 bay leaves
Wash the rice thoroughly and drain off the water and keep aside.
Once the water comes to boil
add washed rice and bring it to boil and cook until they are 80% done.
Drain the rice and spread it out on a large plate and put little clarified butter on it. So that they don’t stick .One fourth of the rice you can mix yellow food colour and another one fourth of the rice green food colour. And rest of the half quantity rice is white.
Now your rice is ready for layering.
Preparation of Barista:
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Chop 1 kg of onions in julliene
and spread over the plate and set aside to dry a bit for an hour.
Now take a big vessel in which you will layer your biryani
Heat the vessel, add 1 cup of ghee to it , once the ghee is hot add the chopped onions and fry till dark golden brown . Once done squeeze the excess ghee from it and spread over the plate.Once they cool down they are crispy. And your barista is ready for layering
Dry fruits layering preparation:
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Roast all the dry fruits in the ghee before frying the onion. Drain off the excess ghee and spread on the plate and keep aside. And your dry fruits are ready for layering,
Preparation of masala:
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Grind to fine powder following ingredients red chillies, coriander seeds, green mango powder, Turmeric powder, Mace, star anise , black cardamom, 8-10 almonds, 8-10 cashew nuts, cloves , cinnamon, black pepper.
Now your Biryani masala is ready.
Preparation. of green paste
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Grind the quantity of garlic, ginger and green chillies given in ingredients to fine paste and it’s ready for roasting in making masala.
Preparation of Biryani
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In a big vessel in which you had made the Barista , there will be clarified butter left in it , add more 1/2 cup of clarified butter and heat it. Once clarified butter is hot, add 4 Bay leaves, 1 star anise, 3-4 black cardamon,1/4 kg finely chopped onion
and fry till light golden then add finely chopped tomatoes, fry till it is cooked, then add green masala and fry, when the oil starts leaving in the sides add biryani masala which is freshly ground and roast it nicely till there is rich aroma of biryani flavour, then add pre-washed chicken, mix well with the masala. Cover the vessel with lid and cook on low flame till done. Keep checking it at 2 to 3 intervals. Once done, off the gas and transfer half the quantity of biryani chicken to another bowl. Now we will start layering it.
First layer is half quantity of chicken retained in the vessel, second layer is white rice , third layer is half quantity of roasted dry fruits , fourth layer is half quantity of Barista and then half quantity of chopped coriander leaves. Repeat in same sequence of all the layers with red and green rice and then on all sides pour some few drops of clarified butter. Cover it with lid and seal it all round with wheat flour dough, then place it on the preheated iron pan and let it cook for 15- 20 minutes on a slow flame. Off the gas and wait for 5 – 10 minutes .
Biryani is ready . You can open the seal and serve hot with cucumber – Onion raita.
NOTE:
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1) Chillies can be adjusted as per your taste.
2) Dry fruits can be anything of your choice.
BENEFITS:
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1) Chicken is very high source of protein.
2) Garlic improves cholesterol levels.
Tanya's kitchen 