Chicken fillets, cubed into big chunks 1 chopped onionElachi (cardomom), cinnamon stick, cloves and pepper corns1 teaspoon whole jeeru (cumin)½ teaspoon arad (Turmeric)1 teaspoon rough salt2 grated tomatoes1 tablespoon red ginger garlic masala 1 teaspoon red chilli powder 1 teaspoon dhana jeeru (cumin)1 teaspoon garam masala 1 teaspoon Kashmiri masala 1 sachet tomato paste 1 tablespoon plain yoghurt dhania (coriander) for garnish Rice:2-3 cups rice 1 teaspoon whole jeeru (cumin) Few slices of onion ½ teaspoon saffron infused in a little waterDrop of yellow food color 1 tablespoon flaked almonds Fried biryani onions
Saute onion, Elachi (cardomom), cinnamon, cloves and pepper corn. Add in the jeeru (cumin) and saute until onion is almost brown. Add the chicken, salt and arad (Turmeric) and cook with a little water. When halfway done, add the tomatoes and spices. When almost done, add in the tomato paste and yoghurt and give it one boil. Garnish with dhania (coriander). Boil the rice with jeeru (cumin) in salted water. Saute the onion in ghee (Clarified butter) then add the almonds and let it brown (be careful not to burn the almonds). Add the infused saffron water and food color, then mix in the rice and let it steam on low heat for about 15 minutes. Garnish with fried onions.