Preparation Time: 30 minutes
Cooking Time: 45 minutes
Ingredients
1.5 lbs boneless chicken breasts
1 lb Basmati rice
5 oz Refined oil
salt to taste
whole Garam masala
(8 green Cardamom, 4 black Cardamom, 8 Cloves, 4 sticks Cinnamon, 4 Bay leaves, a pinch of Mace)
4 oz Onions
1 oz Ginger paste
1 oz Garlic paste
1/5 oz Chilli powder
2/5 oz Cumin powder
2/5 oz Coriander powder
1/5 oz Turmeric powder
1/5 oz Garam masala powder
8 oz Yogurt
2/5 oz Ginger juliennes
1/5 oz Mint leaves
A pinch of Saffron dissolved in luke warm water
30 ml Manufacturing cream
10 ml Clarified butter
10 ml Rose water
3/5 0z Cilantro (for garnish)
1.5 lbs boneless chicken breasts
1 lb Basmati rice
5 oz Refined oil
salt to taste
whole Garam masala
(8 green Cardamom, 4 black Cardamom, 8 Cloves, 4 sticks Cinnamon, 4 Bay leaves, a pinch of Mace)
4 oz Onions
1 oz Ginger paste
1 oz Garlic paste
1/5 oz Chilli powder
2/5 oz Cumin powder
2/5 oz Coriander powder
1/5 oz Turmeric powder
1/5 oz Garam masala powder
8 oz Yogurt
2/5 oz Ginger juliennes
1/5 oz Mint leaves
A pinch of Saffron dissolved in luke warm water
30 ml Manufacturing cream
10 ml Clarified butter
10 ml Rose water
3/5 0z Cilantro (for garnish)
Preparation
The Chicken: Clean, cut into cubes and keep aside.
The Rice: Pick, wash in running water and soak in a handi for 30 minutes. Heat enough water in a handi to cook the rice, add salt and half each of the garam masalas, bring to a boil. Strain the rice, add to the boiling water and cook until rice is almost done, not completely cooked. Now drain the rice and spread on a tray to cool it fast, so that there is no in-cooking of the rice.
The Vegetables: Peel, wash and slice onions and deep fry till light golden brown. Spread the onions on a paper kitchen towel to absorb extra oil. Clean, wash and chop Cilantro and keep it aside for garnish. Clean and wash mint leaves.
The Masalas: Mix all the powdered masalas in 75 ml of water and keep aside.
The Yogurt: Whisk in a bowl.
The Oven: Pre-heat to 375 F.
Cooking
Heat refined oil in a handi, add the remaining whole garam masalas and saute over medium heat until the masalas begin to crackle. Add ginger paste, garlic paste and saute for a minute. Now add the masalas dissolved in water and stir for a couple of minutes. Add the chicken pieces and saute for a couple of minutes. Add the golden fried onions and stir the chicken for another minute. Now add the beaten yogurt and stir. Add approx 100 ml of water to the chicken, bring to a boil, then simmer until chicken is three fourths cooked. Adjust the seasoning.
Heat refined oil in a handi, add the remaining whole garam masalas and saute over medium heat until the masalas begin to crackle. Add ginger paste, garlic paste and saute for a minute. Now add the masalas dissolved in water and stir for a couple of minutes. Add the chicken pieces and saute for a couple of minutes. Add the golden fried onions and stir the chicken for another minute. Now add the beaten yogurt and stir. Add approx 100 ml of water to the chicken, bring to a boil, then simmer until chicken is three fourths cooked. Adjust the seasoning.
Assembling
In the handi with the semi-cooked chicken sprinkle juliennes of ginger, mint leaves, half the saffron water and rose water. Spread the rice on top of the chicken. Sprinkle on the rice the remaining saffron water, rose water, clarified butter and the manufacturing cream. Cover the handi with a lid and seal it completely. Put the sealed handi on dum in the pre-heated oven for 30 minutes.
In the handi with the semi-cooked chicken sprinkle juliennes of ginger, mint leaves, half the saffron water and rose water. Spread the rice on top of the chicken. Sprinkle on the rice the remaining saffron water, rose water, clarified butter and the manufacturing cream. Cover the handi with a lid and seal it completely. Put the sealed handi on dum in the pre-heated oven for 30 minutes.
To serve remove the lid. Mix the rice with the chicken to certain extent and while doing so, care should be taken so that rice do not get mashed up.
Serve the biryani hot on a rice dish, garnish with chopped cilantro.
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