This special Chicken biryani is prepared in two ways.One where the chicken is fully cooked and then it is placed for its totally delicious.Try it home with my style and enjoy !!! ??
- 1 kg Chicken with bone
- 6 potatoes
- 1 cups Thinely sliced onions
- Oil as required for frying
- 4 Tbs ghee
- 3-4 Drops kewra essence
- 1 cup full cream milk
- Whole wheat flour as required for making the dough
- For Marination:
- 3 cups homemade fresh sour gurds
- 2 cup fried onions
- 3 Tablespoon ginger garlic paste
- 4-5 pieces spicy green chillies
- 2 teaspoon cumin powder
- 2 teaspoon red chilli powder
- 2 Tablespoon coriender powder
- 2 tsp garam masala powder
- 1 Tsp salt…..aprox
- For the rice:
- 1 kg Chinigura rice
- 1.5 ltr water
- 4 cloves
- 4 sticks cinnamon
- 4 green cardemoms
- 4 black papercorns
- 1 teaspoon cumin seeds
- 2 and half teaspoon salt
- For the tempering:
- 1 cup oil
- 4 cloves
- 2 sticks cinnamon
- 1 green cardemon
- 3 black papercorns
- 1/2 mace
- 4 bay leaves (tejpata)
As soon as they splutter,add the half fried potatoes and the marinated chicken along with all the marinade and mix well.Immediately turn off the heat.
To make this Biryani,at first we have to prepare the chicken for dum.wash the chicken throughly and drain out the water. Cut into medium sizes and transfer to a mixing bowl.
Add all the ingredients mentioned for the marinade and give it a good rub.
Now eighter the chicken can be marinated overnight and stored in the refrigerator in which case the fried onions should be added the next day,some time before cooking,or it can be marinated 2-3 hours before cooking where the fried onions can be added at the same time.
Heat the milk and set aside cool.Rinse the rice grains twice under clean water and soak in sufficient water for about half an hour.
Boil the above mentioned water for cooking the rice and add the whole spices and salt to it.when the water starts boiling then drain the soaked rice grains and add them to the water along with lemon juice.keep the flame high and give it a good stir.
One the water starts boiling again keep the heat to medium.cheak the rice within above 3-4 minutes.If rice is about 70% cooked it is the right time to drain it from the boiling water.
Set the drained rice aside.In the meantime,start deep frying the onions to get birista.Drain the onions from oil when it turns into golden brown color.
Peel the potatoes and cut two halves.fry then in the same oil for 3-4 minutes.
Place a flat iron griddle on the stove top and start heating it on low flame for the dum.At the same time to assemble the biryani, heat a heavy bottomed pan and add the oil for tempering to it.
When it heats up,add the mentioned whole spices to it.
As soon as it splutter,add the half fried potatoes and the marinated chicken along with all the marinade and mix.Turn off the heat immediately.
Spread all the cooked rice over the chicken mixer so as to cover the chicken completely.Top with ghee and kewra essence.Spread birista over the rice.
Place a tight lid over the pan and seal all edges with a roll of kneaded dough(made from the flower).
Place the pan over the hot griddle for the dum keeping the flame high for the first 5 minutes and low for about 30 min more.
After cooking open the lid and give it a mix.Serve the delicious chicken biryani with salad by side.Enjoy !!!
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