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Preparation Time : 20
Cook Time : 30
Total Time : 50
Chicken leg pieces 1/2 kgs
Curd 1/2 cups
ginger and garlic paste 2 tsp
medium size onion julliens deep-fried from 2 nos
mint leaves bumch 1 nos
Salt (as per taste) 1 tsp
Turmeric Powder(optional) 1/4 tsp
Lemon Juice 1/2 nos
packet of the biryani masala readymade paste 1/2 nos
whole peppercorns 2-3 nos
bayleaf 1 nos
cardamoms 2 nos
cinnamon 1 piece
Star Spice(Anise) 1 nos
cumin seed (sahi jeera) 1/2 tsp
red/yellow saffron paste (saffron grind with little warm milk) 1/3 cups
Corriender leaves (optional) 1 sprig
flour dough just to give the 'dum' (to air seal the pan & lid lastly for a even cook & wonderful small) 1 cups
ghee 1 tsp
garam masala 1 tsp
rice (basmati) long grain 2 cups
water to boil the rice 4 cups
Wash & soak rice for 15 min. keep aside
Boil water in a deep pan.
Add few cumin, anise, bayleaf, cardamom, salt, the soaked rice in the boiling water pan.
Keep stirring and when the rice is about 70% cooked, strain it out and keep aside.
Marinate the washed &cleaned chicken with curd, ginger garlic paste, salt, readymade masala paste, mint leaves, lemon juice, slit chillies, half of the deep fried onions.
Marinate for more then half a hour, (overnight, the more hr kept, the more delicious.)
In a heavy bottom pan layer half the rice in the bottom, then the marinated chicken, sprinkle few mint leaves, fried onions corriender leaves, then again rice layer. Finally sprinkle on top the saffron milk, ghee,fried onions, mints.
Can add ghee rosted chasew nut on top.
Finish then seal the heavy lid with the dough around the lid. tightly seal pack it.
Heat a flat tawa, or a pancake cooking pan.
When heated place the biryani stuff heavy bottom pan on top of it. In low- medium flam cook for 20 min.
Biryani is ready. Open the seal and serve hot. With cool curd raita.
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Aeili Das Dutta