Few days back I woke up to see the city drenched by showers. It marked the arrival of monsoon and I decided to celebrate the rain with something exclusive. So, I treated my husband and myself with the very popular recipe of Mughlai cuisine – Biryani, and it was totally worth it.
Following preparation will serve 4.
500 gm chicken
1 ½ cup basmati rice
10 green cardamom
20 Black peppercorns
2 Bay leaves
2 Black cardamom
3 Inch stick cinnamon
½ teaspoon caraway seeds
1 tablespoon garlic paste
1 tablespoon ginger paste
5 large onion sliced
1 ½ tablespoon red chilli powder
½ tablespoon turmeric powder
1 cup yogurt
Handful of fresh coriander and mint leaves chopped
4 teaspoon clarified butter (ghee)
2 tablespoon oil
A pinch of saffron mixed in ¼ cup warm milk
1 tablespoon lemon juice
2 hard boiled eggs
Salt to taste
In a deep bottomed pan, heat six cups of water and put washed and drained rice, green cardamoms, bay leaves, 8-black peppercorns, single cinnamon stick, 1 black cardamom, 1 ½ tablespoon salt and 2 tablespoon oil. Cook till it is half done. Drain and set aside.
Heat oil in a wok (kadhai) and deep-fry half of the sliced onions till golden brown. Drain and keep it aside.
For Biryani Masala –
Grind single cinnamon stick, caraway seeds, remaining black peppercorns, remaining green cardamoms and cloves to a powder. This is the biryani masala.
For the Marinade –
Put chicken in a bowl and add garlic paste, ginger paste, salt to taste, red chilli powder, turmeric powder, biryani masala, yogurt, half the fried onions, one tablespoon oil and half of the coriander & mint leaves. Mix it well and allow it to marinate for 2 hours in the refrigerator.
In a pan, heat 2 tablespoon clarified butter (ghee) and put the remaining black cardamom and cinnamon and sauté until it leaves aroma. Now add remaining onions and then sauté until golden brown. Add the marinated chicken in the onion and stir well and cook over high flame for four to five minutes. Check the seasoning and add salt if needed. Put the lid on and lower the flame. Cook until the chicken is done.
For Layering of Biryani –
In a thick bottom pan, heat the leftover clarified butter (ghee) and spread half of the chicken in a layer. Now make a layer of rice over it. Sprinkle chopped mint & coriander leaves, 1 tablespoon lemon juice. Repeat with the layer of leftover chicken and again with leftover rice. Pour saffron milk over it. Cove the lid and let it cook on low flame for 10 minutes. Turn off the flame, but let it be covered for 10 more minutes. Remove the lid, sprinkle remaining fried onions and boiled eggs and serve hot.