Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 5 | Tablespoon | Ghee | or cooking oil |
| 2 | Whole | Cloves (spice) | Garam Masala items |
| 1 | Twigs/Sprigs | Bay Leaves /Tejpatta (Dry Cinnamon Leaf) | Garam Masala items |
| 1 | Nos | Cardamoms | crushed - Garam Masala items |
| 2 | Medium | Cinnamon | sticks - Garam Masala items |
| 1 | Teaspoon | Saunf - Fennel Seeds | or garam masala - Garam Masala items |
| 2 | Large | Onions | sliced - Garam Masala items |
| 1/4 | Teacup | Mint Leaves (Pudina) | chopped - Garam Masala items |
| 3 | Tablespoon | Ginger Garlic Paste | Garam Masala items |
| 2 | Large | Tomatoes | sliced to be added to Garam Masala items |
| 3 | Medium | Chillies Green | cut in a slat to be added to Garam Masala items |
| 1/2 | Teaspoon | Turmeric Powder | Add to Garam Masala items |
| 2, 1/2 | Teaspoon | Chilly Powder, Red | Add to Garam Masala items |
| 1/2 | Teaspoon | Coriander Powder | Add to Garam Masala items |
| 1/2 | Teaspoon | Jeera Powder | Add to Garam Masala items |
| Little | Salt | to taste Add to Garam Masala items | |
| 500 | Grammes | Chicken | Add to Garam Masala items |
| 3 | Teacup | Rice, Basmati | Rice preparation |
| 1 | Teaspoon | Kesar/Saffron | Rice preparation |
| 5 | Nos | Raisins | Rice preparation |
| 8 | Nos | Cashew Nuts | Rice preparation |
| 1 | Tablespoon | Coriander Leaves (Kothmeer) | chopped - For garnish |
| 1 | Tablespoon | Mint Leaves (Pudina) | chopped - For garnish |
Method
In a large pan, heat oil and add the garam masala items and onions.
Saute the onions for a while.
Then, add the mint leaves, ginger garlic paste and saute for a few minutes.
Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt.
Fry this mixture for a while maybe adding a little bit of water.
Then, add the chicken pieces and saute for 10-15 min.
Pour some water, close with a lid and allow the chicken to cook. This should be in a sort of a gravy consistency (the oil would have come out on top).
Separately cook the basmati rice (for 3 cups rice, add 4-4 1/2 cups water) ensuring that the rice is not sticky (Make sure not to overcook the rice).
Soak the pinch of saffron in a little water.
Roast cashews and raisins separately and keep aside.
In a large dish, put in a layer of rice. Sprinkle a little saffron water.
Add some chicken masala to this and mix.
Then again add another layer of rice, saffron water, and chicken masala.
Continue this until all of the rice and masala is exhausted.
Mix well but ensure that you don't smash the rice too much with the mixing. (Note: The biryani would have a mix of colors - orange (from the food coloring), partially plain white (from the rice), orangish brown (from the masala)).
Toss in the cashews, and raisins, mint and coriander leaves and serve hot.
Serve with onion raita or cucumber raita or plain sliced onions.
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