Aunty Anishas Chicken Biryani

CREDITS

Anisha Stollz

INGREDIENTS

Recipe 2 Chickens +/- 14 people
Step 1
Par boil 4 ½ cups rice with whole spices and 1 whole green chilli. Rinse well
Step 2
Boil 1 cup Masoor (Back lentils) with 1 teaspoon salt, half teaspoon arad (Turmeric) and a pinch of bicarb.
Step 3
400 ml boiling water with 2 pinches of saffron and 1 teaspoon egg yellow.
Keep aside to cool.
Step 4
Cut potatos and mix 1 teaspoon salt and ½ teaspoon arad (Turmeric) and fry till crispy on the outside and soft on the inside.

Marinate the chicken in the ffg:
• 2 Chickens cut slit and washed
• 2 tablespoon ginger garlic masala
• 2 teaspoon rough salt
• 2 teaspoon dhana powder
• 1 teaspoon arad (Turmeric)
• 2 teaspoon chilli powder
• 2 teaspoon whole jeeru (cumin)
• 5 each of whole spices
• 3 big handfuls of fried onions
• ¼ cup lemon juice
• ¼ cup vinegar
• 2 Whole green chilli
• 50g tomato paste
• 1 cup plain yogurt
• Handful of cooked Masoor (Back lentils)
• 150ml of the saffron water (keep 250ml for later)

METHOD

Layering
Oil, sprinkle Masoor (Back lentils) and fried onions
Layer the chicken bone meat first. Sprinkle some Masoor (Back lentils) over
Layer fried potatos, sprinkle some Masoor (Back lentils).
Layer rice with sprinkles of Masoor (Back lentils) over
Lastly Sprinkle Masoor (Back lentils) and fried onions on top
Put 4 dollops of ghee (Clarified butter) on top and in a circular motion pour the remaining 250ml saffron water over.
Seal the pot with a foil
Cook it on the stove for 15 minutes until it starts to steam.
Then place in the oven for 1/- 1 hour 10 minutes on 180°.
Serve with raita, salad and paapar.

POSTED ON

22 Jan 2025

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