Ingredients:
- 1 kg chicken boneless cubes
- 100 ml yoghurt
- 2 tsp yellow chilli powder
- 1 tbsp ginger garlic paste (equal measure)
- 1 tsp cardamom powder
- 1 tbsp garam masala powder
- 2 onions (sliced)
- 2 green chillies
- ½ tbsp ginger
- 2 tbsp fresh mint
- 2 tbsp sunflower oil
- 1 tsp saffron (soaked in warm water)
- 8 cloves
- 4 bay leaves
- 5 cardamom pods
- 2 tbsp clarified butter
- 120 ml fresh milk
- 600 gms basmati rice (soaked in water for 30 minutes)
- Salt to taste
Method of Preparation:
In a pan, heat two tablespoons of vegetable oil over a medium flame. Once the oil is hot, add black cardamom, green cardamom, bay leaves, and cinnamon sticks, and sauté them for a minute or two until the spices release their aroma.
Now, add sliced onions and cook until they turn golden brown. Then, add ginger-garlic paste and sauté for a minute. After that, add chicken pieces with some salt and cook until slightly golden brown.
Then add garam masala powder and yoghurt. Mix everything well and cook for a couple of minutes. Add water, yellow chilli powder, and cardamom powder. Cook the chicken in the covered pot until the oil separates, and it’s fully cooked.
Add water, bay leaves, cloves, cardamom, and salt to another pot. Bring it to a boil, then add soaked biryani rice. Stir it well, let it sit for a few minutes, and then strain it.
Soak saffron in warm water and set it aside. Meanwhile, add mint leaves, green chilli, julienned ginger and one teaspoon of saffron water to the chicken and stir.
Now, layer the rice over the chicken gravy. Take 120 ml of milk, add ghee, and mix well. Pour this mixture over the rice. Drizzle more saffron on the rice and cover the pan with aluminium foil.
Transfer the biryani vessel to a tawa or a hot plate and cook over a low flame for 20 minutes.
