2.25 cup basmati rice
chicken 1/2 kg
marinate chicken pieces with 1tsp chilly powder, 1/4 tsp turmeric, 1 tsp garam masala, 1/2 lemon juice, 1tsp salt, 1tsp corn flour mix well
slice 3 onion and saute with little salt, till brown in little more oil and 2 tsp ghee, and remove, to that oil add 50 gm splitted cashew and fry light brown, and remove it, add little more oil fry chicken in 2 batches and remove it,
For making gravy
to the remaining oil, add (some crushed ginger ,garlic 7,green chilly 3, little pudina and garlic leaves, all crushed well in a grinder/ chutney jar) this paste and saute till half cooked, add (3 clove, 2 elaichi, 1 cinamon, 8 black pepper, 1/2 star anise, 1tsp fennel, 1/2 tsp jeera all crush in a chutney jar) this powder and saute2 second, add 1/2 tsp chilly powder, 1/2 tsp coriander powder, 1 tsp garam masala and saute 2 second, add 4 tomatoes paste to this and mix well. tiny pieces of fried chicken 6, and 1/ 2 of the browned onion , 1tsp salt to this and cook till pasty.
for cooking rice
In a vessel add for 2 1/4 cups of washed rice with 4 cups of water, put on flame add jeera 1/2 tsp, 1tsp salt, 3 clove, 3 elaichi crushed, 1 cinnamon, 8 black pepper and boil water and rice, slow the flame till the water absorbed, give a mix and cover and switch off the flame, after 30 minutes open the lid and again mix from sides, if rice is cooked properly open lid and cool it from centre by a stir, slowly,
layering rice and masala
Take a vessel or remove rice from the rice pot, add 30 ml oil, and 1tsp ghee to it and heat the vessel little and spread the oil inside the pot everywhere, above it, spread 1/2 of the rice above it pour the chicken gravy/(not watery like a paste, ) above it put 1/2 of the rice, on top of it sprinkle 1/2 tsp sugar, 1/ 2 lemon juice, 2 tsp ghee, 1/2 cup coriander leaves, 50 gm washed raisins,( not fry it,) cover it with a lid
for dum
put 2 tawas on flame, above it put the biryani pot with lid and place a small stone mortar, above the lid and heat flame on high for 3 minutes and slow the flame for 4 minutes, touch and check the sides of the rice pot is it very hot, after that switch off the flame, after 20 minutes open the pot and give it a mix, so the flavors will spread every where properly, again dum it for 3 minutes on high flame and 4 minutes on low flame. and leave for 20 minutes, after that give a mix and serve rice
How to serve biryani
To a clean dry plate put some rice as necesary put 2 pieces of fried chicken on one side, and top of the rice, spread some brown onion and fried cashew mix , serve with pickle, papad, raita, salad as you like.
chicken 1/2 kg
marinate chicken pieces with 1tsp chilly powder, 1/4 tsp turmeric, 1 tsp garam masala, 1/2 lemon juice, 1tsp salt, 1tsp corn flour mix well
slice 3 onion and saute with little salt, till brown in little more oil and 2 tsp ghee, and remove, to that oil add 50 gm splitted cashew and fry light brown, and remove it, add little more oil fry chicken in 2 batches and remove it,
For making gravy
to the remaining oil, add (some crushed ginger ,garlic 7,green chilly 3, little pudina and garlic leaves, all crushed well in a grinder/ chutney jar) this paste and saute till half cooked, add (3 clove, 2 elaichi, 1 cinamon, 8 black pepper, 1/2 star anise, 1tsp fennel, 1/2 tsp jeera all crush in a chutney jar) this powder and saute2 second, add 1/2 tsp chilly powder, 1/2 tsp coriander powder, 1 tsp garam masala and saute 2 second, add 4 tomatoes paste to this and mix well. tiny pieces of fried chicken 6, and 1/ 2 of the browned onion , 1tsp salt to this and cook till pasty.
for cooking rice
In a vessel add for 2 1/4 cups of washed rice with 4 cups of water, put on flame add jeera 1/2 tsp, 1tsp salt, 3 clove, 3 elaichi crushed, 1 cinnamon, 8 black pepper and boil water and rice, slow the flame till the water absorbed, give a mix and cover and switch off the flame, after 30 minutes open the lid and again mix from sides, if rice is cooked properly open lid and cool it from centre by a stir, slowly,
layering rice and masala
Take a vessel or remove rice from the rice pot, add 30 ml oil, and 1tsp ghee to it and heat the vessel little and spread the oil inside the pot everywhere, above it, spread 1/2 of the rice above it pour the chicken gravy/(not watery like a paste, ) above it put 1/2 of the rice, on top of it sprinkle 1/2 tsp sugar, 1/ 2 lemon juice, 2 tsp ghee, 1/2 cup coriander leaves, 50 gm washed raisins,( not fry it,) cover it with a lid
for dum
put 2 tawas on flame, above it put the biryani pot with lid and place a small stone mortar, above the lid and heat flame on high for 3 minutes and slow the flame for 4 minutes, touch and check the sides of the rice pot is it very hot, after that switch off the flame, after 20 minutes open the pot and give it a mix, so the flavors will spread every where properly, again dum it for 3 minutes on high flame and 4 minutes on low flame. and leave for 20 minutes, after that give a mix and serve rice
How to serve biryani
To a clean dry plate put some rice as necesary put 2 pieces of fried chicken on one side, and top of the rice, spread some brown onion and fried cashew mix , serve with pickle, papad, raita, salad as you like.
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