HOME STYLE BIRYANI

INGREDIENTS:

1.    250 grams chicken cut in large pieces

2.   1 Tbsp. garlic paste

3.   1 Tbsp. ginger paste

4.   1/2 cup hung curd

5.   1/4 cup cashew paste

6.   1 Tbsp. red chili powder

7.   1 Tbsp. coriander powder

8.   1 Tsp. garam masala powder

9.   1 Tsp. sugar

    10. 1 cup tomato puree

    11. 1/4 cup fried onions

    12. Salt to taste

    13. 1/4 cup fresh mint leaves

    14. 1/4 cup fresh coriander

    15. 2 Tbsp. butter

    16. 1Tbsp. whole spices (1 bay leaf, 2 to 3 black peppercorns, 2 to 3          cloves, 1 green cardamom, 1/2 inch cinnamon stick)

    17. 1 Tbsp. ghee

    18. 24 to 5 potatoes small sized pricked with a fork and deep fried

    19. Salt to taste

    20. 1 cup basmati rice

    21. 1 cup fried onions for layering

    22. 1 cup finely chopped mint leaves for layering

    23. 1 cup finely chopped coriander leaves for layering

    24. A few strands of saffron (optional)

    25. 2 Tbsp. milk

    26. Dough for sealing

For Smoking:

1.    2 to 3 cloves

2.   Live charcoal

3.   1 Tsp. ghee

METHOD:

1.    In a bowl mix chicken, garlic paste, ginger paste, hung curd, cashew paste, red chili powder, coriander powder, garam masala powder, sugar, tomato puree, fried onions, salt to taste, fresh mint leaves and fresh coriander.

2.   Mix well to marinate the chicken. Marinate for at least 30 minutes and longer for better flavor.

3.   In a pan add butter and set the flame to medium.

4.   Add the marinated chicken and cook until chicken is cooked.

5.   Now in a separate pot boil enough water and add a tablespoon of ghee and some whole spices (1 bay leaf, 2 to 3 black peppercorns, 2 to 3 cloves, 1 green cardamom, 1/2 inch cinnamon stick)

6.   Wash the rice well to remove excess starch.

7.   Now boil the rice until 3/4th done. Check the rice by pressing a grain of rice between your thumb and index finger. The grain should not squeeze completely that’s when you stop cooking.

8.   Now drain the rice and keep aside.

9.   In a heavy bottom pot add ghee and cover the base with the fried potatoes.

10. Now add in half of the cooked rice, now layer with fresh coriander and mint, fried onions.

    11. Now add the cooked chicken and repeat the process.

    12. Mix warm milk and saffron and add to the biryani (optional)

    13. Now use dough to seal the top. And cover so that steam does not escape the pot.

    14. Cook on a low flame for 15-20 minutes.

    15. Remove the sealed lid and carry out the smoking process. Place a live charcoal in a bowl, add 2-3 cloves and now add ghee to release smoke. Place this bowl in the biryani pot. Cover for 3 to 5 minutes to infuse the smoky flavor.

Remove the lid and serve hot with curd or raita.

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