Hara masala chicken biryani

9:38 PM

Ingredients

  • Chicken - 1 kg
  • Onions - 4-6 medium, thinly sliced and browned in oil and ghee and mixed with yoghurt below
  • Yoghurt - 2 cups, beaten
  • Tomatoes - 3-4 medium, chopped
  • Cloves - 10
  • Cinnamon - 2 sticks
  • Green cardamom - 10
  • Black peppercorns - 15
  • Star anise - 2 (optional)
  • Basmati rice - 2 1/2 cups, soaked in water for 30 minutes
  • Oil - 1/2 cup
  • Ghee - 1/2 cup
  • Milk - 2 tbsp
For making the green masala, grind the following to a smooth paste:
  • Coriander leaves - 2 1/2 cups
  • Mint leaves - 1 cup
  • Ginger - 2 inch
  • Garlic - 4-5 cloves
  • Salt - to taste
  • Green chilli - 3-4
  • Turmeric - 1/2 tsp
  • Red chilli powder - 1/2 tsp
Method:
  • In a pan, heat 2 tbsp ghee and 1/4 cup of oil and fry the chicken pieces on medium heat until brown but not cooked through
  • In a kadhai, heat 2 tbsp of ghee and 1/4 cup of oil, add the cloves, cinnamon, cardamom, black pepper corns and star anise and saute till they are fragrant
  • Add tomatoes and fry until a bit cooked and oil rises to the top
  • Add the green masala paste and cook until the oil rises on top again
  • Add the onion yoghurt mix and stir. Add half cooked chicken and cook until the curry is thick and the oil rises to the top once again
  • To make the rice, add ghee in a pot and crackle cardamom and bay leaves. Add water and bring to a boil, add salt and drained rice and cook till 90% done. Strain the water
  • Now in a pot, layer the rice, then chicken gravy, sprinkle fried onions and mint leaves and repeat till all rice and chicken gravy is used up
  • Drizzle milk over the top and cover the pan with a tight fitting lid
  • Simmer for 20 minutes and leave it to rest for another 5 minutes
  • Serve hot!!!
     
    Also see my post on How to make a perfect biryani

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