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Chicken Biryani
| prepSoak 3 cups / 600 g rice for 3 hrs | ||
| 4 chicken thighs, cut into bite-size pieces | Marinate chicken 1–2 hrs | Layer rice, chicken & garnish; dum 10 min, rest 5 min |
| 2 chicken breasts, cut into bite-size pieces | ||
| 2 inch / 5 cm ginger, chopped | ||
| 5 cloves garlic, chopped | ||
| 1/2 cup / 120 ml yogurt | ||
| 3 green chillies, chopped | ||
| 3/4 teaspoon red chilli powder | ||
| 1/2 teaspoon garam masala | ||
| 1/2 teaspoon malvani masala | ||
| 1/4 teaspoon turmeric | ||
| 2 teaspoons salt | ||
| 1/2 lemon, squeezed | ||
| 2 medium potatoes, boiled and cut into bite-size pieces | ||
| 2–3 medium onions, sliced | ||
| 1 tablespoon oil | Fry onions 5 min on high flame | |
| 2 teaspoons ghee | Cook marinated chicken 10 min medium heat | |
| 1 bay leaf | ||
| 3–4 cardamom pods | ||
| 2 teaspoons jeera | ||
| 1 teaspoon clove | ||
| 3 inch / 7.5 cm cinnamon stick | ||
| 1–2 teaspoons salt (for masala) | ||
| 2 inch / 5 cm ginger, chopped (for masala) | ||
| 5 cloves garlic, chopped (for masala) | ||
| 1/2 cup / 120 ml water | ||
| Water for rice | Boil rice with spices until bubbles appear | |
| 2–3 teaspoons salt (for rice) | ||
| 1–2 bay leaves (for rice) | ||
| 3–4 cardamom pods (for rice) | ||
| 1/2 teaspoon jeera (for rice) | ||
| 1/4 teaspoon clove (for rice) | ||
| 3 inch / 7.5 cm cinnamon stick (for rice) | ||
| 1 teaspoon ghee (for rice) | ||
| 2–3 teaspoons milk | Mix milk, saffron & ghee for garnish | |
| 4–5 strands saffron | ||
| 1 teaspoon ghee (for garnish) | ||
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