| This is one of the most famous Indian / Pakistani dish | | | | 1 cup oil |
| that I have had the pleasure to eat when I was on a | | | | 1/4 cup ghee |
| vacation in India.It is traditionally reserved for special | | | | 1 tbsp salt |
| occasions such as parties, weddings, holidays such as | | | | 50g fresh coriander leaves (finely chopped) |
| the Ramadan.The preparation is quite lengthy but the | | | | 50g fresh mint leaves (finely chopped) |
| outcome is simply amazing.The secret of making an | | | | 5 green chilies cut lengthwiseOk, before doing |
| awesome chicken biryani is all in the spices...I personally | | | | anything else...Take some flour (around 1/2 kg) and mix |
| recommend using Basmati rice. It's thin and a fine grain | | | | it with 1 - 2 cups of water. We are preparing a dough. |
| rice which can be used for a variety of purposes.Use | | | | Once done, keep it aside. We'll be using it later (see |
| Ghee instead of butter.It's a very important ingredient if | | | | step 8).Now follow the 10 simple steps: (1) Marinate |
| you want your biryani to have a more authentic | | | | chicken in saffron, chili powder, turmeric, ginger-garlic |
| taste.So please, no substitution here! :-)Also be sure | | | | paste and crushed onions.(2) Add dry spices to yogurt |
| that you have all the following ingredients in place in | | | | and mix with chicken. Marinate for 1 hour.(3) Add fried |
| order to simplify the cooking process.Ingredients:1-1/2 | | | | onions, fried potatoes, coriander, mint leaves, green |
| kg chicken disjointed | | | | chilies to the marinated chicken. Smear again.(4) |
| 1kg soaked basmati rice | | | | Gradually add oil, ghee and 2 cups of water to the |
| 2 cinnamon (powder) | | | | marinated chicken. Keep aside for 30 minutes.(5) Boil |
| 6 cloves - whole | | | | 1500 ml (1.5 L) of water with whole cumin, cardamom, |
| 1/2 tsp cloves powder | | | | cinnamon, cloves, salt and soaked rice. Boil until half |
| 5 cardamoms | | | | done.(6) Strain and place a layer of rice on chicken. |
| 1/2 tsp cardamom powder | | | | Sprinkle with fried onions, a little ghee and saffron |
| 1 tbsp whole cumin | | | | diluted in 1/2 cup of hot water.(7) Top with remaining |
| 1/2 tsp cumin powder | | | | rice. Sprinkle again with fried onions, 1 tsp ghee and 1 |
| 1/2 tsp turmeric powder | | | | tsp saffron.(8) Seal the pot lid with the dough.(9) Cook |
| 1/2 tsp red chili powder | | | | on high heat for 10 minutes, then reduce heat (or |
| 1/2 tsp nutmeg powder | | | | reduce heat when sizzling occurs). Simmer for 1 |
| 2g oriental saffron | | | | hour.(10) Serve with spiced yogurt, thinly slice carrots |
| 1 cup yogurt | | | | and cucumber salad.Yield 8 servings.Tips: Use a heavy |
| 2 tbsp ginger garlic paste | | | | utensil when cooking the biryani. The dough can be |
| 50g crushed onion | | | | replaced with a heavy lid for sealing. For crispy fried |
| 500g fried onion | | | | onions simply fry them in oil.Hurry! Dinner is ready...Bon |
| 500g fried potatoes (marinated in a pinch of yellow | | | | Appetit! :-)Copyright 2006. |
| food coloring before frying) | | | | |