Aromatic rice, juicy tender meat and rich spices layered and cooked to perfection making a colorful and flavorful Royal Cuisine!
Prep Time20mins
Cook Time50mins
Total Time1hr10mins
Servings: 6
Author: Hirra Pervaiz
Ingredients
For Rice
500gramsLong grain rice
2 1/2literWater
Salt
For Chicken
1Whole Chicken
4-5OnionsMedium
1CupYogurt
1TbspGinger paste
1TbspGarlic paste
1Packet Shan Bombay Biryani Masala
1tspSalt
1/2tspRed Chili powder
6Tomatoespeeled and chopped
5-6Green Chilieschopped
1 1/2cupWater
Mint Leavesa few
Ghee or Oil for cooking
For Layering
Yellow food coloras required
1tspCardamom powder
1/4tspNutmegground
2Black Cardamomsground
3-4Clovesground
5-7Whole Black Peppersground
4TbspLemon Juice
few drops Kewra Water
Instructions
Prepare Chicken Curry: In a pan heat the ghee or oil, add onions and fry until golden brown. Add chicken and let it cook. It will release its own water, let it cook while stirring occasionally until the water dries completely. Now add yogurt and continue cooking on medium heat, when mixed well add ginger and garlic pastes along with the Biryani Masala, salt, red chili powder and water and let cook for 25 minutes till the chicken is tender. Next add tomatoes, when soft add green chilies and mint leaves. Cook for a few minutes till the gravy is reduced but not liquid
Prepare the Rice: Wash and soak rice in water for 15-20 minutes and drain. Boil 21/2 liters of water with a little salt. Once the water starts to boil add rice and cook for 5-7 minutes until they are half cooked. Drain the water
Layering: Oil a heavy bottomed pan, place two-thirds of rice on the base, followed by gravy. Keep alternating layers of rice and gravy making rice as the top layer as well. Sprinkle some yellow food color, all the ground spices, lemon juice and kewra water. Cover the pan titghtly with the lid and cook on low flame for 10-15 minutes till the rice is done and steaming
Serving: Serve hot with Mint Raita (Simply mix this Mint Coriander chutney in yogurt)and salad