- Basmati rice : 3 cups
- Water : 6 cups
- Chicken : 1 kg
- Oil : 4 tb sp
- Onions : 10 nos
- Chopped Garlic : 3 nos
- Chopped Ginger : 1 inch piece
- Chopped tomatoes : 2 nos
- Yogurt : ½ cup
- Chilli powder : 1 tb sp
- Cloves : 4 nos
- Cardamom : 2 nos
- Cinnamon : 1 piece
- Pepper : ½ tsp
- Cumin powder : ¼ tsp
- Bay leaf : 1 no
- Salt to taste
- Nuts,rasins : 50 gms
- Nutmeg,mace : ¼ tsp
- Ghee : 4tb sp
- Lime juice : 2 tb sp
- Tomatoes : 1
- Ground coriander leaves : 4 tb sp
- Ground mint leaves : 2 tb sp
- Jelabi colour : 1 pinch
- Milk : 1 tb sp
Method
Soak rice for 5 minutes Wash well and drain.
Keep a large pan on stove, add 2 tb sp ghee, add 2 cloves, one cardamom and a tiny piece cinnamon, stir for one minute. Add 2 sliced onions and stir till they turn transparent. Add rice and fry for 5 minutes. Boil 6 cups of water with salt and add it to the rice, add lime juice, cover with a lid and cook till rice is done.
Clean and cut chicken in to 10 big pieces. Do not take neck, wings etc. (You can make a curry with all those pieces another day.) Marinate with salt lime juice, 1/2 tsp spices and yogurt for 1 hour.
Grind chilli powder, coriander powder, turmeric powder, and all the spices together to a fine paste. Chop 2 onions and sauté in oil till light brown, add chopped ginger, garlic, green chilli. Add ground masala and sauté for 5 minutes till you get the aroma of spices Add diced tomatoes and cook for 5 minutes. Add ground coriander leaves amd mint leaves, stir for 2 minutes. Add marinated chicken and cook till chiken is tender
Slice 6 onions thin and fry in ghee till golden brown. Keep aside. Fry nuts and rasins in the same ghee
Take an oven proof dish, put a layer of rice. Put chicken evenly on the rice. Put the balance rice over the chicken. Put half of the fried nuts and rasins between the layers. Add 1 tb sp ghee on top. Dissolve ¼ tsp jelabi colour in 1 tb sp milk and sprinkle over the rice.( optional)
Pre heat the oven to 180 c. and bake biriyani for 30 minutes. Garnish with fried onions, nuts and rasins. Serve hot with salads, pickle and pappads
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