One pot Chicken Biryani.
- SPICE FOR RICE BOILING:
- 500 g basmati rice
- 3 green cardamom
- 2 bay leaf
- 2 black cardamom
- 4 cloves
- 1 piece/blade of mace
- 1 tablespoon cumin seeds
- 3 tablspoon salt
- 2 liters of water for boiling
- THE MARINADE:
- 1 kg black leg chicken thighs, diced
- 1/2 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- 1 tablespoon ground chilli
- 1 teaspoon ground garam masala
- 1 teaspoon ground turmeric
- 1 small bunch mint leaves, chopped
- 2 medium sized onions, sliced and fried till golden
- 4 green chilli slit
- 1/2 of nutmeg grated
- 1/2 lemon juice extracted
- 2 tablespoon vegetable oil
- 1 tablespoon salt
- 100 ml natural yoghurt
- OTHER INGREDIENTS:
- 50 ml milk
- 1/2 g saffron
- 50 g ghee
Adapted from lahorikhaabay.files.wordpress.com
Marinate the chicken using all the ingredients for the marinade and leave it aside for 30 minutes or for better results 3-4 hours.
Wash and soak the basmati for 30 minutes before boiling the rice.
Take a pot and boil the water with the whole spices and salt, when the water is boiling rigorously add the strained rice and boil for 10-12 minutes, or till the rice is half cooked. This step is tricky which might make or ruin the Biryani.
Meanwhile when the rice is boiling place the marinated meat in the casserole and soak the saffron in warm milk.
Strain the half boiled rice and layer it on the meat and sprinkle the ghee and soaked saffron on the rice and cover the casserole with a lid and seal the sides with aluminium foil leaving a small gap for steam to escape.
Put the casserole on high flame for 8-10 minutes when the you see the steam through the gap provided put the flame on low gas marking and cook the Biryani for about 20-25 minutes.
Leave the casserole aside for 5 minutes after taking away from the flame and now open the lid and you are ready with the aromatic Biryani which is best accompanied with spiced onion yoghurt.