A salute to royal cuisine. Chicken pieces cooked in yoghurt and a special blend of spices , layered with parboiled rice and cooked on low heat is what makes this biriyani an outstanding.Each rice grain shouldne seperate, yet bound to its kin by flavour.overall this is a pot full of flavours with a marvellous texture..
This recipe i got from the sanjeevkapoor’s The yellow chilli cookbook. It jas wide range of good veg and non recipes.Its resembles Hyderabadi chicken biriyani which i have posted before but little differe t in ingredients .
Prepare biriyani masala and keep it ready.Grind the ingredients under biriyani masala to powder.Above amount mentioned for biriyani masala makes 5 1/2 tbsp..You can use it for recipe and remaining store it.
Heat the ghee in a deep pan, add the shahi jeera , cloves, green cardomom , cinamon and saute till fragrant.Add the onionsand saute till well browned.
Add the green chillies , ginger garlic paste and saute for 2 minutes.Add the chicken , salt and biriyani masala and coom for 5 minutes.
Add turmericpowder, coriander powder and red chilli powder and cook for 3 minutes.
Add half cup browned onions and mix well.Add the yoghurt half cup mint leaves , lemon juice, coriander leaves,kewda water and rose water and mix well.
Meanwhile to cook the rice , boil 5 cups of water with green and black cardomom , bay leaf and cloves.Add the soaked rice and cook till half done .Add rose water and lemon juice and mix and strain the rice.
Spread the rice over the chicken evenly.
Dissolve saffron in 2 tbsp Lukewarm water and add butter , cream and 3/4 cup of reserved rice water and mix well.drizzle the mixture all over the rice
sprinkle half of mint leaves , half brown onions and ginger strip and cover the pan with lid.seal the edges with dough. place the pan on a heated tawa and cook on medium heat for 20 minutes.
let it stand for 5 minutes.open the lid and serve with brown onions and serve hot..
