Cooking time 1 hours

Total time 1 hours 30 minutes

Servings 4

Type of recipe: Lunch and dinner

Author: Asmi Kadam

Ingredients:

·      3 cup long grain basmati Rice

·       1 kg Chicken pieces

·       1 cup fried Onions

·       Chopped Coriander

·       Chopped Mint

·       2 to 3 green Chilies

·       2 tablespoons clarified Butter

 

·       For chicken Marination :

§  3 to 4 tablespoons Ginger Garlic green Chilies, coriander paste

§  1/3 cup Curd

§  2 tablespoons red Chili powder

§  2 teaspoons Turmeric

§  1 tablespoons Cumin Coriander powder

§  2 tablespoon Biryani Masala

§  ½ cup Oil

§  1 lemon Juice

§  Salt

 

•        For seasoning rice:

ü 2 Cardamom

ü 1 inch Cinnamon

ü 1 tablespoon Cumin

ü 4 to 5 black Paper

ü 2 Cloves

ü 1 Bay Leaves

ü Water

ü 3 to 4 tablespoons Salt

ü 1 tablespoon Oil

Ginger Garlic Coriander and Mint Paste

Wash basmati rice cleanly at least for 4 to 5 times. Soaked it for 20 minutes. Keep aside.

After 1 hour of marinating of chicken, remove from the fridge. Now take a big biryani pot, place the marinated chicken in the bottom of the pot. Keep the pot aside.

On the other hand, heat another pot with water on a high flame. The water level should be ¾th of the pot. For seasoning the water. Add cardamom, cinnamon, cumin, black paper, cloves, bay leaves and oil. Allow to boil.

 Add some chopped coriander and some fried onions into the marinated chicken.

Now see the seasoned water coming to boil or not. Once water stared boil add salt into the water. Mix it well with the spoon. You may check the taste of salt. The taste of water should be little bit salty. Here the measuring of salt level is very important because we season this water for boiling rice. So, whatever amount of salt we using that should absorb into the rice. So be assured, the taste of water is little bit salty. Don’t use much salt.

When water start’s boiling make the flame medium. Remove the water from the rice. Add soaked rice into the boiled water. Again make a high flame. Mix once with spatula. Allow to cook. Once rice cook 70%. Take some portion of rice with the help of skimmer and place that rice on the marinated chicken equally. Now add some fried onions and chopped coriander on that rice. Again take some portion of rice and place on the top of fried onions and chopped coriander.

Now drain the boiled water in another pot. And place remaining 90 % cook rice on the top layer of the biryani. Don’t throw that boiled water.

Now for finishing, garnish the top level of rice with chopped coriander and fried onions. Dropped some clarified butter on the top. Spread it evenly.

Now what have to do next?

Important Step

Take full cup of remaining boiled water. And pour every where on the biryani. Why we using this method. Because it helps to completely cook the half cook rice which is in the first layer of biryani.

Now cover the pot with the lid. Keep the pot on a high flame.

Keep in High flame for 7 minutes.

On a slow flame for 15 minutes.     

And then keep the pot on pre heated tawa for another 10 minutes on a slow flame.

Total time for dum this biryani for at least 25 to 30 minutes.

After 30 minutes off the flame. Keep for rest at least for 5 minutes. Remove the lid. Serve the biryani hot with salad or cucumber tomatoes raita.

Enjoy.

Have a great day ahead.

Be happy and healthy.