Nawabi Biryani (Maharashtra Food Recipes
chicken, indian, rice
10 peppercorns
8 cloves
8 sprigs mint, leaves only
5 cardamoms
4 onions, sliced
1 kg chicken, skinned, cut into
1 serving pieces
1 1/2 cup long grained rice, soaked in
1 water for 1/2 hour,
1 washed
2 cup yoghurt
1 cup clarified butter (ghee)
1 cup coriander leaves, chopped
1 cup milk
1/2 cup almonds, blanched, halved
3 tablespoon ginger-garlic paste
2 teaspoon chilli powder
1 teaspoon garam masala powder
1 teaspoon mixed cumin seeds and
1 shahjeera (black cumin)
1 teaspoon turmeric powder
1/2 teaspoon saffron
1 salt to taste
Mix ginger-garlic paste, salt and yoghurt. Apply to chicken pieces and leave for 1 hour to marinate.
Heat 1/2 cup ghee and add cumin seeds and shahjeera, cloves, cardamoms, peppercorn and almonds. Add chicken, turmeric, chilli powder, garam masala powder, and 1/2 cup water. Cook till chicken is tender. Add coriander and mint leaves. Reserve.
Heat 1/4 cup ghee in a pressure cooker and add rice. Fry till golden brown. Add 3 cups water and pressure cook till the rice is done but not soft.
Heat remaining 1/4 cup ghee and fry onion slices till brown and crisp. Drain and reserve.
In a large pan, put a layer of rice. Top with a few fried onion slices and saffron strands. Add a layer of chicken.
Repeat till all rice and chicken pieces are over. Cover tightly and finish cooking in an oven or by placing the pan on a hot griddle till each grain of rice is fluffy and the biryani is aromatic.
Serve hot. From: Janice.Glab@clickers.Org (Janice Date: Thu, 23 Oct 1997 01:23:39 Gmt
Yield: 4 servings