Biryani ala my dearest Khalajani

img_2057#cooking

Chicken 1 whole

Salt to taste

Lemon juice one tbsp

Turmeric powder 1 tbsp

Red chili powder 3 tbsp

Cinnamon whole 3-4

Curry powder 4 tbsp

Coriander powder 1.5 tbsp

Ginger garlic paste 2 tbsp

Tomatoes 2

Onions 4

Green chili small and large about 4-6

Cardamom 5-6

Dark cardamom 2-3

Clove a pinch

Yogurt whipped 1 pound

Light cumin powder 0.5 tbsp

Cilantro

Fennel powder 0.5 tbsp

Mint

Rice 1 kilo

Marinate chicken in turmeric powder, salt, ginger garlic paste and lemon juice. Can steam a little if you want.

Fry onions after slicing them. Add cut in cubed tomatoes. Next add whole spices and green chilies. Whole spices are the clove, cardamoms, cinnamon.

In a separate bowl mix curry powder, red chili powder, turmeric, cumin powder, coriander powder, fennel powder and salt. Now cook this dry mix on a frying pan or flat pan. Until it changes color.

Whip yogurt. Now add all the dry mix into it. Add chicken. Add the onions and tomatoes that you’ve sautéed together. Now on a low flame cook until tender but not dry. Add cilantro and cover.

Boil rice. You can par boil. Then layer chicken and rice. I layer a bottom layer with finely sliced potatoes (uncooked) so the rice or chicken doesn’t get burnt at the bottom. Then I layer the chicken. Then rice. Then I sprinkle some lemon juice and put on low flame for the rice to cook.

For dum or the process of steaming a biryani: seal the pan with aluminum foil. Then put on another steel or aluminum dish to create a kind of convection system. Then turn down the flame to low. Let this cook for 30 minutes. May need more. You can open during the process and check the rice. Once the rice is done, biryani is prepared.

Happy eating.

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