500g basmati rice long grain, soaked for 1 hour
1 cinnamon stick
2 crushed cardamom
1 tsp cumin seeds
1 tsp salt
1kg chicken cut in big pieces ( 6 drumsticks)
1 tsp garam masala
1 tbsp onion-garlic paste
2 tbsp onion paste
1 tsp salt
juice of 1 lemon
125 ml curd or 1 yoghurt
1 tbsp cloves-cinnamon roasted and grinded
mint leaves chopped
coriander leaves chopped
2 green chillies (optional)
2 potatoes cut in quarter
oil for deep frying potatoes
2 onions, thinly sliced
saffron thread boiled in 100 ml milk reserve
Half fry chicken and marinate the chicken with spices B). Keep in fridge.
Deep fry potatoes and keep aside.
Fry thinly sliced onion until brown
Bring water to a boil, add rice , with ingredients A
Drain half-cooked rice and keep.
In a cooking pan vessel, add oil, arrange chicken with half chopped mint-coriander- fried onion.
Add 200 ml water just to cover chicken.
Arrange fried potatoes, now put all the half cooked rice over layer of chicken-potatoes.
Pour saffron milk- sprinkle remaining herbs-onions. Add the lemon juice.
Cover pan, cook on high for 10 minutes and then reduce heat. Cook for a further 25-30 minutes.
Let biryani rest for some minutes and serve!