Recipe: modified from whatsapp groupPhoto: my own
Marinate chicken with elachie,cinnamon sticks,whole jeeru (cumin),cloves,peppercorns,ginger garlic paste,salt,dhania (coriander)-jeeru (cumin) powder,black pepper powder,cinnamon powder,jeeru (cumin) powder,chilli powder,turmeric,garum masala,sha jeeru (cumin),egg yellow food colour and biryani spice.
Add yoghurt,lemon juice,tomato puree and a grated tomato. Add green masala to taste (pounded green chilli and garlic) Crushed fried onions,saffron essence or few strands saffron, chopped mint and dhania (coriander).
Steam rice,Masoor (Back lentils) and potatoes
TO ASSEMBLE:Layer ghee (Clarified butter),oil and water in large pot,place meat and spread evenly on bottom of pot. Add Masoor (Back lentils) and mix in slightly with the masala. Next add potatoes,then rice. Layer until complete.
Steam in a hot oven at 180 for 30 minutes.Stove top: Place a metal rack under pot,heat stove on high for 5 minutes thereafter reduce heat and steam for 30 minutes or until biryani is fairly dry and everything is well cooked
INFO & TIPS
Serve with papad,salad and dhai.