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Prep Time30 Mins
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Cook Time30 Mins
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Serving8
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Ready In1 Hour
Ingredients
Chicken Biryani
Directions
Begin by marinating the chicken with chilli powder, paprika powder, garam masala, cumin and coriander powder, salt, ginger and garlic paste, crushed green chilli, yoghurt, 1 pinch saffron (mixed in 1 tbsp warm water) and 3 heaped tbsp fried onion. Set aside for 30 minutes.
In a pot, heat ghee and oil. Add the bay leaves, cumin, cinnamon, cloves, cardamom pods, black cardamom and black pepper balls and fry for 2 minutes.
Add in the potatoes (cut into 2 inch cubes) and chopped onions. Sweat the onions for 4-5 minutes on medium heat.
Stir in the marinated chicken with the optional whole chilli and coriander. Allow this to cook for a further 7-10 minutes on medium to high heat.
Now, add the blended tomatoes and cover the lid. Allow the mixture to cook for 5 more minutes.
In a small saucepan, add milk, ghee, 1 pinch saffron, 1tsp fried onions, coriander and mint leaves. Put on a medium heat for 3 minutes, gently stirring, allowing the saffron to bloom. Set aside.
In a large pot, begin layering the biryani with a 1 inch layer of boiled rice. Add some of the boiled masoor and some fried onions. Then add the cooked biryani masala and some fresh coriander (chopped). Add a layer of rice and repeat the remaining layers once more.
Add a final layer of rice, then add some food colouring (optional), fried onions, boiled eggs and chopped coriander. Finish by pouring the saffron milk mixture. Gently make 3 holes in the biryani with the end of a spoon to allow room for the steam. Cover with a lid and cook on a low heat for 10-15 minutes.
Conclusion
Serve hot with a yogurt and mint raita and poppadoms.
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