Mughal Chicken Biryani

Ingredients:
Chicken cut in small pieces 1 kg
Onion ? 2 nossliced thin
Garlic cloves ? 2 noscrushed
Ginger ? 1 inch ground
Curd – 1/2 cup
Tomatoes ? 2 nos chopped
Cardamom 4 nos whole
Cumin seeds ? 1 Tbsp
Cloves ? 4 nos
Black pepper ? 1 tbsp
Bay leaf ? 2 nos
Cinnamon bark ? 2 inch
Coriander powder ? 2 tsp
Salt ? 2-3 tsp or to taste
Nutmeg ? ? – ground
Mace ? ? – ground
Corainder leaves ? 2 bunch – chopped
Green chilies ? 2 – chopped
juice of 1 lemon
Oil ? 2 -3 tbsp
Saffron ? 1 tbsp – dissolved in a cup of hot milk
Basmati rice = 21/2 cups
Method:
Heat oil in a big pan and add onions.
Cook on medium-low heat until golden brown. Remove onions to plate and add chicken, stirring until brown.
Meanwhile, in blender add?curd ?1/2 of cooked onion, and garlic/ginger. Blend and add to the browned chicken.
Also add tomatoes, cardamom,?cloves,?black pepper,?cumin,?bay leaf, and? cinnamon.
Add coriander powder and?salt and pepper.
Cook for 1/2 hour on medium heat stirring frequently. When water is dried up and chicken is tender add nutmeg and mace.
Boil rice in?5 cups of water with?salt and the rest of the spices remaining. Cook approximately 10 minutes, drain the water leaving the whole spices with the rice. In a big oven resistant pot put 1/2 chicken on bottom and then 1/2 of rice. Add 1/2 of the lemon juice, 1/2 of the onion remaining, cilantro and the chilies.
Repeat layering. Pour 1/4 cup oil on top along with the saffron/milk mixture.
Place in pre-heated oven(350 degrees) with lid on for 1 hour.

Tagged as: basmati rice, biriyani, biryani, chicken, chicken biryani, curries recipes, curry powder, curry recipes, easy indian recipe, easy indian recipes, indian food recipe, indian food recipes, moghalai, mugal, mughal, mughalai, North Indian Recipes, poultry, pulao, pulav, quick indian recipes, rice, rice dishes, rice steamer recipes, south indian recipes, tamil, veg biryani, vege, vegetable, vegetable biryani, vegetable pulao recipe, veggie