Pic :- @mubina_18 Indian biryani Delhi darbar restaurant 2 kg chicken 4 sticks cinnamon 7-8 cloves 8 -10 pods of cardamom 1 teaspoon shajeera (caraway seeds) ½ teaspoon white jeera ¼ teaspoon nutmeg ¼ teaspoon mace 2 tablespoon ginger-garlic paste 400 g curd Juice of one medium-sized lemon 1 teaspoon turmeric 1 teaspoon red chilli powder ½ kg potatoes peeled raw and cut into four pieces each 250 g brown onions fried to be crisp (Birista is the normal Indian cooking word) A pinch of garam masala 125 g ghee (Clarified butter) Salt to taste Second Stage Ingredients 1 kg rice 200 g of ghee (Clarified butter) 6 – 7 strands of Kesar (saffron) (saffron) (Saffron in water) Kneaded flour Method: First Stage Mix all the first-stage ingredients and set aside for 20 minutes. Put the marinade into a big vessel and pour 125 grams of ghee (Clarified butter) on top of the mixture and sprinkle with brown onions.
Second Stage Add the rice above the marinade and put 1/4th of the par-boiled rice on top of the entire chicken mixture. Add the remaining cooked rice after a little while. Mix the saffron in water and sprinkle on the top of the rice for colour and flavour. Pour the remaining ghee (Clarified butter) evenly on top of the rice. Final Dum Procedure Now, the biryani is ready to be cooked on dum. Seal a lid on top of the vessel with kneaded flour to seal it tight and put it on a high flame till the steam starts coming out from the sides of the vessel. Put the vessel on a stove for one hour on a low flame so the meat is cooked through. Serve hot. Chef's tip Keep a check on the biryani in the last 15 minutes to avoid overcooking