Chicken Biryani

INGREDIENTS

1 chicken skinned and sliced into pieces ( size is your choice)oil Butter ghee (Clarified butter) 1 onion sliced 1 tomato grated 3 sprigs curry leaves 2 sticks cinnamon1 teaspoon Jeera seeds 1 teaspoon saumph seeds1 teaspoon turmeric powder4 Elachi (cardomom) pods2 star aniseeds1 teaspoon dhania (coriander)/ Jeera powder1 teaspoon gharum masala½ teaspoon saffron essence 2 tspns ginger & garlic2 teaspoons Kashmiri masala ( or more it’s up to you )2 fresh green chilies4 potatoes 1 cup Maas 21/2 cups rice soaked in hot water½ cup Masoor (Back lentils) dhall (lentils)Salt dhania (coriander)2 tablespoons fresh lemon juice

METHOD

Heat oil and ghee (Clarified butter) add Star aniseed Elachi (cardomom) Jeera seeds Saumph seeds Cinnamon sticks Let it braise as soon as it releases aromas add the chopped onions Fry and add the masala, tumeric powder dhania (coriander) and Jeera powder, gharum masala and braise Add the chicken pieces let it braise Add grated tomatoes and the potatoes Add curry leaves Add ginger and garlic braise Remove water from rice rinse and add rice to meat Add the soaked Masoor (Back lentils) dhall (lentils)Salt Add two chilies and ½ teaspoon safron essence Mix and pour the Maas over Cook on low heat until cooked Add fresh dhania (coriander) Serve wth salads I served wth plain salad and Mint sauce
Mint sauceSome dhania (coriander) Some mint leaves GarlicGreen chilies Salt Tamarind Vinegar Little sugar Liquidize Add ½ onion 1 tomatoeLiquidize and enjoyeat oil and ghee (Clarified butter) add Star aniseed Elachi (cardomom) Jeera seeds Saumph seeds Cinnamon sticks Let it braise as soon as it releases aromas add the chopped onions Fry and add the masala, tumeric powder dhania (coriander) and Jeera powder, gharum masala and braise Add the chicken pieces let it braise Add grated tomatoes and the potatoes Add curry leaves Add ginger and garlic braise Remove water from rice rinse and add rice to meat Add the soaked Masoor (Back lentils) dhall (lentils)Salt Add two chilies and ½ teaspoon safron essence Mix and pour the Maas over Cook on low heat until cooked Add fresh dhania (coriander) Serve wth salads I served wth plain salad and Mint sauce
Mint sauceSome dhania (coriander) Some mint leaves GarlicGreen chilies Salt Tamarind Vinegar Little sugar Liquidize Add ½ onion 1 tomatoeLiquidize and enjoy

POSTED ON

19 Jun 2018

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