Yoghurt Free Baked Chicken Biryani
Rec cred: fatimah jinnah (mum in law)
Pic cred: Ruhana Ebrahim
2 chickens (cut in pieces)
4 1⁄2 tablespoon red ginger garlic masala
2 teaspoon turmeric powder
2 teaspoon salt
3 teaspoon dhana Jeeru (Cumin) powder
1 1⁄2 teaspoon Jeeru (Cumin) seeds
4 large grated tomatoes
1⁄4 cup lemon juice
Pinch of saffron (steep in boiling water)
1⁄2 cup oil
4 large grated onions
1 1⁄2 cups Masoor (Back lentils) (brown lentils)
5 cups bimrie rice (white)
8-10 potatoes (cut in halves)
Sourmilk and dhania (coriander) chutney to make dhai
Fry onions until golden.
Mix all ingredients together for chicken and leave for 3 hours to marinate.
Boil Masoor (Back lentils) till just tender.
Boil rice till just done, do not over cook.
Colour potatoes with yellow food colouring and deep fry until done.
Mix Masoor (Back lentils) and onions in chicken and marinade, mix in.
Preheat oven to 180 degC.
Layer pot with chicken and marinade at bottom, then add potatoes, spoon over rice.
Bake for 1 1⁄2 hrs till chicken is done.
Serve with salad, dhai and papad.