[pakeeza]

Ingredients:
Rice 1/2 kg
Chicken 1/2 kg
Whole garam masala for boiling rice 1 tbsp
To Grind:
Green chilies 7-8
Cloves of garlic 7-8
Ginger 1 tbsp
Other Ingredients:
Potatoes 2
Red chili powder 1 tbsp
Black cardamom 1
Cinnamon stick 1
Cloves 5-6
Black peppercorns 5-6
Cumin seeds 1 tsp
Yogurt 1/2 cup
Salt 2 1/2 tsp
Turmeric 1/4 tsp
Red chili powder 1 tsp
Crushed browned onion 1
Mace 1/4 tsp
Nutmeg 1/4 tsp
Green cardamom powder 1/4 tsp
Oil 1/4 cup
Saffron pinch
Kewra essence 1 tsp
Yellow food color
Coriander leaves chopped 2 tbsp
Green chilies 5-6
Mint leaves 10-12

Method:

To Boil Rice: Soak rice for 30 mints, drain and in boiling water, add 1 tbsp salt, and whole garam masala boil rice so they are half done. To Make Masala: Add in a blender green chilies, garlic, ginger and make a paste. To make Chicken Masala: Heat oil. Add black cardamom, cinnamon stick, cloves, black peppercorns, 1 tsp cumin seeds, then sauté and add chicken. Then add ground masala and mix chicken. Add potatoes and mix. Add salt, haldi, Red chili. Add 1 cup little water to help and then add yoghurt and mix. Add browned onion, mace, nutmeg, green cardamom powder. Cover with lid, and let it cook on medium heat. Once the chicken is almost cooked, add chopped coriander leaves, green chilies and mint leaves, mix and cover. Once the water is evaporated and chicken is cooked, remove from heat. In the chicken pan, put the potatoes and chicken pieces against the sides of the pan, so that it forms a ring. There will be oil and masala left in centre of the pan. Then cover with the rice, without mixing. In a bowl dissolve yellow color, saffron, and kewra essence, and sprinkle over on one side of the rice. Sprinkle 2-3 tsp of oil over the rice as well. Cover with lid, and on very low heat, put the biryani on dum (steam) for 10 minutes.

 

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