Description Edit

  • Ethnicity - Marathi, West Indian
  • Type of meal - Party, Lunch, Dinner

Ingredients Edit

Directions Edit

  1. Mix ginger-garlic paste, salt and yoghurt.
  2. Apply to chicken pieces and leave for 1 hour to marinate.
  3. Heat ½ cup ghee and add cumin seeds and shahjeera, cloves, cardamoms, peppercorn and almonds.
  4. Add chicken, turmeric, chilli powder, garam masala powder, and ½ cup water.
  5. Cook till chicken is tender.
  6. Add coriander and mint leaves.
  7. Reserve.
  8. Heat ¼ cup ghee in a pressure cooker and add rice.
  9. Fry till golden brown.
  10. Add 3 cups water and pressure cook till the rice is done but not soft.
  11. Heat remaining ¼ cup ghee and fry onion slices till brown and crisp.
  12. Drain and reserve.
  13. In a large pan, put a layer of rice.
  14. Top with a few fried onion slices and saffron strands.
  15. Add a layer of chicken.
  16. Repeat till all rice and chicken pieces are over.
  17. 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.
  18. Serve hot.

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