| This is one of the most famous Indian / Pakistani dish | | | | 1 cup oil |
| that I have had the pleasure to eat when I was on a | | | | 1/4 cup ghee |
| vacation in India.It is traditionally reserved for special | | | | 1 tbsp salt |
| occasions such as parties, weddings, holidays such as | | | | 50g fresh coriander leaves (finely chopped) |
| the Ramadan.The preparation is quite lengthy but the | | | | 50g fresh mint leaves (finely chopped) |
| outcome is simply amazing.The secret of making an | | | | 5 green chilies cut lengthwiseOk, before doing |
| awesome chicken biryani is all in the spices...I | | | | anything else...Take some flour (around 1/2 kg) and |
| personally recommend using Basmati rice. It's thin and | | | | mix it with 1 - 2 cups of water. We are preparing a |
| a fine grain rice which can be used for a variety of | | | | dough. Once done, keep it aside. We'll be using it later |
| purposes.Use Ghee instead of butter.It's a very | | | | (see step 8).Now follow the 10 simple steps: (1) |
| important ingredient if you want your biryani to have | | | | Marinate chicken in saffron, chili powder, turmeric, |
| a more authentic taste.So please, no substitution | | | | ginger-garlic paste and crushed onions.(2) Add dry |
| here! :-)Also be sure that you have all the following | | | | spices to yogurt and mix with chicken. Marinate for 1 |
| ingredients in place in order to simplify the cooking | | | | hour.(3) Add fried onions, fried potatoes, coriander, |
| process.Ingredients:1-1/2 kg chicken disjointed | | | | mint leaves, green chilies to the marinated chicken. |
| 1kg soaked basmati rice | | | | Smear again.(4) Gradually add oil, ghee and 2 cups of |
| 2 cinnamon (powder) | | | | water to the marinated chicken. Keep aside for 30 |
| 6 cloves - whole | | | | minutes.(5) Boil 1500 ml (1.5 L) of water with whole |
| 1/2 tsp cloves powder | | | | cumin, cardamom, cinnamon, cloves, salt and soaked |
| 5 cardamoms | | | | rice. Boil until half done.(6) Strain and place a layer of |
| 1/2 tsp cardamom powder | | | | rice on chicken. Sprinkle with fried onions, a little ghee |
| 1 tbsp whole cumin | | | | and saffron diluted in 1/2 cup of hot water.(7) Top |
| 1/2 tsp cumin powder | | | | with remaining rice. Sprinkle again with fried onions, 1 |
| 1/2 tsp turmeric powder | | | | tsp ghee and 1 tsp saffron.(8) Seal the pot lid with |
| 1/2 tsp red chili powder | | | | the dough.(9) Cook on high heat for 10 minutes, then |
| 1/2 tsp nutmeg powder | | | | reduce heat (or reduce heat when sizzling occurs). |
| 2g oriental saffron | | | | Simmer for 1 hour.(10) Serve with spiced yogurt, |
| 1 cup yogurt | | | | thinly slice carrots and cucumber salad.Yield 8 |
| 2 tbsp ginger garlic paste | | | | servings.Tips: Use a heavy utensil when cooking the |
| 50g crushed onion | | | | biryani. The dough can be replaced with a heavy lid |
| 500g fried onion | | | | for sealing. For crispy fried onions simply fry them in |
| 500g fried potatoes (marinated in a pinch of yellow | | | | oil.Hurry! Dinner is ready...Bon Appetit! :-)Copyright |
| food coloring before frying) | | | | 2006. |