Back to blogging after loooong break. Biryani being my DH’s favorite dish, i tend to collect recipes from everyone i know. This recipe has worked out very well and turned out tasty each time…fool proof. This one was offered by my anni(sister-in-law), who is a great cook indeed.Let me jump to the recipe directly.
Clove – 2+1
Cinnamon – 1 inch stick + small piece
cardamom – 2+1
Bay leaves – 2
Star anise – 2
Mace – small piece
Kalpasi – little (dagad phool)
Marathi mokku – 2
Cumin seeds – 1/2 tsp
Ghee – 3 tbs (clarified butter)
Green chilies – 4
Onion – 2 big
Tomato – 2 small
garlic – 10 cloves
ginger – 1 inch
Coriander powder – 1 tbs
red chilies – 3
Mint leaves – 5-6 twigs
chicken – 1 lb
Basmati rice – 2 cups
Grind to paste : ginger, garlic, 1-clove, small piece of cinnamon, 1-cardamom, coriander powder and red chilies
1) Heat half portion oil and half portion ghee in a pressure pan. Add cloves, cinnamon, cardamom, bay leaves , remaining spices in the spice list and slit green chilies.
2) Next add onion and saute it. When the onion is golden brown add the ground paste. Next in line is the chopped tomato. Saute till oil oozes out.
3) Add pudina leaves and chicken pieces
4) Soak rice for few minutes and drain the water. Add few drops of lemon juice and mix the rice well.
5) Add rice and 3.5 cups of water (approx).Pressure cook for 2-3 whistles.
I prefer conventional oven to get perfect biryani each time.
If you have conventional oven, skip step 5 and come here.
5) Add rice and 4 cups of water and transfer the contents to a large conventional oven safe bowl coated with ghee.
6) Preheat the oven to 375 deg F.
7) Cover the bowl with aluminium foil, seal as much as possible and place it in the preheated oven.
8) Cook for 20-25 mins.