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Biryani Updated

Marinade

  • 700 gram chicken thighs and drumsticks
  • 1/2 cup plain yogurt
  • 1 tbsp ghee melted
  • 1&1/2 tbsp ginger/garlic paste
  • Shan Masala Biryani marinade.

Rice

  • 1&1/2 cup Basmati Rice
  • water
  • 6 cardamom pods
  • 5 cloves
  • 3 bay leaf
  • 2 4cm cinnamon sticks
  • 2 star aniseed
  • 1 black cardamom
  • 2 tspn coarse salt

Crispy Onion

  • 1/2 cup oil
  • 1 large onion thinly sliced

Fried Potatoes

  • 2 potatoes cut into small cubes
  • salt
  • oil for frying

Saffron

  • 1/4 cup warm water
  • 1/2 tspn saffron threads

Final stages of cooking

  • 1 cup water
  • 2 tbsp butter ghee melted

BIRYANI
wash chicken legs (1/2 kg) and remove the skin. make deep gashes/slits so that the marinade is absorbed well .

make marinade  of yogurt + ginger garlic paste + shan masala. The marinade should  be very sharp tasting .
Cover and refrigerate overnight .


Parboiled Rice

put (1 /2 inch cinnamon 2 bay leaves  + 2 green cardamamoms + 5 - 6 pepper corns + 2 -3 black cardamom + 4 cloves ) in a tea infuser.

  • Bring 2 litres of water to the boil
  • Add rice, salt, 2 green chillies and whole spices in tea baller
  • Cook for 5 minutes. Drain and set aside

Birista (Crispy Onions)
  • Heat oil in a large pan. Cook onion in 2 batches on medium heat until golden brown
  • Drain on a paper towel lined plate

Potatoes

  • Peel the potatoes and cut them into small cubes. Place in a microwavable plate or large bowl. Add 1/4 cup water and cook on high for 5 minutes
  • Season with salt
  • Fry in a little oil until slightly brown and crisp
  • Set aside

Saffrron

  • Mix the saffron threads in 1/4 cup of warm water and set aside

Precooking the chicken
Cook chicken in dutch oven while potatoes are cooking.

Cooking the Biryani

  • Preheat oven to 180 degrees celsius - 350 degree fareheneit
  • Sprinkle half the crispy onion on top of marinated chicken
  • Add mint and coriander
  • Layer potatoes on top
  • Add the rice and pour a cup of water over the rice
  • Drizzle the saffron water over, then the melted ghee
  • Sprinkle the remaining crispy onion on top
  • Cover and bake in the oven for an hour or until chicken and rice is cooked


Serve with RAITA

Yoghurt diluted with little milk and mixed with finely chopped onions and tomatoes and cilantro
Seasoned with salt a pinch of sugar .








bon apetit.

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