Mughlai Chicken Biryani2013-09-04
Mughlai Chicken Biryani
- 1 Kg Chicken
- 4 Cups Basmati Rice
- 1 Cup Curd
- ½ Cup Pudina For Mint leaves
- ½ Cup Coriander leaves
- 3 to 6 Green Chillies
- 3 to 4 Tea spoon Ginger Garlic Paste
- 3 to 4 Big Size Onions
- 1 Tea spoon Haldi – Turmeric Powder
- 2 Tea spoon Namak Shamak – Salt
- 3 to 4 Table spoon Refined Oil
For the Biryani Masala to be ground
- 8 to 9 Dry Red Chillies
- 2 to 3 Big Elaichi – GreenCardomom
- 4 to 5 Small Elaichi – Black cardomom
- 7 to 10 Cloves
- 13 to 15 Pepper Corns
- 2 to 4 Cinnamons
- 1 Tea spoon Jeera – Cumin
- 3 Tea spoon Dhania – Coriander seeds
- 3 tea spoon Fennel (Saunf) seeds
- 2 Bay Leaves
- 5 to 6 Star Anise
- 4 to 5 Dagad Phool
- ½ Nagkeshar
- 4 to 5 Sliced Onions
- 4 to 5 Sliced Potatoes
- 10 to 15 Cashews
- Refined Oil for deep frying
- ¼ Cup of Milk
- A pinch of lemon yellow colour & kesari colour. Or you can use only kesar.
- 5 Cloves
- 2 Bayleaves
- Star Anise
- Black Cardomoms
- 1 tsp Salt
Add all ingredients for the masala in a pan and roast it with out oil and grind them very finely.
Add curd, dhania leaves, green chillies, pudina leaves,ginger and garlic past, salt,haldi and the ground masala to the chicken and marinate for at least 3 to 5 hrs. Ideally it should be marinated overnight.
For the rice: Wash the rice. In a big vessel, boil 5 to 7 cups of water. Add the whole masala, salt & the rice to it. When the rice is nearly cooked, drain the water from it & spread the rice on a large plate. You can add a little pure ghee to the rice to prevent it from sticking.
For the gravy: In a heavy bottomed vessel, heat the oil. Add the chopped onions & saute till brown. Now add the marinated chicken & cook covered till the chicken is cooked & the gravy is thick. This will take about ½ an hour to 45 Minutes. Check the seasoning. If you want more spice just add more red chilli powder.
For the garnish: Heat the oil in a kadhai. Cut the onions lengh wise & deep fry till golden brown & crisp. Drain & remove. Cut the potatoes into finger chip. Deep fry and keep aside. Similarly fry the cashews till golden.
To assemble the Biryani: Take a little milk in two different bowls. Add lemon yellow color in one and kesari in another. In handi or a flat bottomed vessel, put a layer of rice just drizzle a little colored milk. Add a little fried onions & potatoes & a few cashews. Next put a layer of the chicken masala. Keep on layering the biryani similarly. The last layer should be of the rice. Now top off all the garnish on the last layer. Cover the biryani with a tight lid so that the flavors stay sealed.
Serve with Yogurt and Onion Tomato raita