Chicken Biryani

Chicken Biryani

Ingredients:

1.       Basmati rice

2.       Chicken

3.       Nutmeg

4.       Mace

5.       White pepper (shahi morich)

6.       Black cumin (shahi jeera)

7.       Cubeb (kabab chini)

8.       Bay leaves

9.       Ginger garlic paste

10.   Onion(finely chopped)

11.   Kewra water

12.   Meetha ator

13.   Salt

14.   Saffron (soaked in milk)

Step 1:

 Soak the rice for 1 hr in water. Drain the water and keep the rice aside.

Step 2:

Dry grind all the spices (nutmeg, mace, white pepper, black cumin, kabab chini) to a fine powder. 

Step 3:

Marinate the chicken with onion, ginger garlic paste and whole black pepper.

In a pan add little oil and mix the rice with the masala (ground in step 2) well and add salt to it.

Grease the pressure cooker with oil. Place the bay leaves at the bottom. Then add one layer of rice followed by a layer of chicken and then another layer of rice. Then, add water (quantity of water is – for one cup of rice, add one and half cup of water). Then, add one spoon of keora water, one drop of meetha ator and 3 to4 tablespoons of ghee. Add the saffron soaked in milk on top of the rice. Cover the lid and cook it on high until the first whistle. Switch off and wait for 10-15 minutes. Remove the lid and garnish with the fried onions before serving. In case of rice cooker, the quantity of water will be same as the quantity of rice plus 1 and half cup.