Chicken Biryani Restaurant Style

Chicken Biryani Restaurant Style

Ingredients:

Chicken 1.5kg

Long grain basmati Rice 700 gms

Shahi jeera 1tblspn

Bay leaf 3 nos.

3 nos. Onions fried in ghee

50 gms Cashew roasted in ghee

50 gms Raisins roasted in ghee

1 cup freshly chopped Mint and coriander leaves

½ cup milk

Few Safforn strands

Rose and Kewda water

Salt

Powder the below ingredients:

Bay leaf

Star aniseed

Cinnamon stick 2”

Cloves 4 nos.

Cardamoms 6 nos.

Dagad Phool 1 teaspoon

Peppercorns 6 nos.

Mace 2 nos.

Marination:

Curd 500 gms

Coriander powder 1 tblspn

Red chilly powder 2 tblspn

Pinch of turmeric

Ginger garlic paste 1 tblspn

Slit open Green chilies 5 nos.

Lemon juice 2 tblspn

1 cup fresh Coriander and Mint leaves chopped

½ cup Oil

Salt to taste

1cup Maida

Water as required for preparing the dough for dum

Method:

1.    Powder the ingredients listed and store in a air tight container.

2.    Marinate the chicken with all the ingredients noted below the ‘Marination’.  Cover the bowl with a cling wrap and refrigerate it overnight or atleast for 3 hrs.

3.    Heat water in a vessel and let it boil. Add salt only for the rice (remember we have already added slat in chicken marination), Shahi jeera, bay leafs and then add the washed rice (which has been soaked for 1 hr). Cook the rice till its 70% cooked.

4.    In the mean time boil the milk with saffron strands.

5.    In a heavy bottomed pan put the marinated chicken and then layer it with rice, saffron milk, rose water and kewda water, fried onions, cashew nuts, raisins and sprinkle freshly chopped mint and coriander leaves. (You can make 2 -3 layers of rice with the same procedure) I normally make 2 layers of rice.

6.    Prepare sticky dough of maida and line it on the edges of the biryani pan and seal it with a lid. Check for any openings and seal the same.

7.    Put the biryani pan direct on high flame for 20 mins then keep the flat pan on direct flame below the biryani pot and reduce the flame to low for next 20 mins. After 20 -30 mins its ready to open the lid of biryani pot. (Open the seal with the help of knife)

8.    Your biryani is ready to serve with raita J

NOTE:

1. Never mix the biryani, just insert the spatula in the side of the biryani straight deep in and check the bottom of the vessel.

2. Always use thick heavy bottomed pan for biryani. Pressure cooker is best.

3. Remember we are adding the salt in chicken marination as well as while cooking the rice so add accordingly.