Ingredients:
For Rice:Basmati Rice – 500 gm
Black Cardamom – 3
Black Peppercorns – 10
Bay Leaves – 3
Cinnamon – 1″ piece
Salt
Ghee
For Chicken:
Chicken, cut into pieces – 1 kg
Tomatoes, chopped – 300 gm
Onions, sliced – 300 gm
Potatoes, cubed – 200 gm
Yogurt – 300 gm
Garam Masala – 2 Tblsp
Red Chili Powder – 1 Tblsp
Cumin Seeds – 1 Tblsp
Black Cumin (Shahi Zeera) – 2 Tsp
Green Cardamom, crushed – 3
Dried Apricots – 12
Lemon Juice – 4 Tbslp
Black Peppercorns – 12
Ginger Garlic Paste – 4 Tbslp
Green Chillies, minced – 4
Salt – To Taste
Ghee
Method:
1. Marinate the chicken in yogurt, ginger garlic paste, green chillies, peppercorns, red chili powder, lemon juice and chopped tomatoes. Keep aside in the refrigerator for 30 minutes.2. Fry the sliced onions to a crisp golden brown color. Drain and keep aside.
3. Fry the potato cubes in the same oil to a golden color and keep them aside too. ( I typically cut the potatoes into cubes and keep them in a salted water for some time before frying.)
4. Add this oil to the chicken marinade.
5. Cook the rice in water along with the spices, and when it is half done, drain and keep aside.
6. Take a heavy bottomed vessel and grease the inside with ghee.
7. Add some more ghee to this vessel and when it becomes hot, add in cumin seeds, shahi zeera garam masala and green cardamom. Fry for 2 minutes.
8. Add in the chicken pieces and fry till chicken is half done and add in the dried apricots.
9. Add in a layer of rice followed by potatoes and onions. Pour over the remaining marinade.
10. Add in the remaining rice on top to form a final layer. Sprinkle the saffron soaked in milk over.
11. Add 4 cups of water and cover the vessel with a tight lid. Seal the vessel’s rim and lid with fresh dough.
12. Place a iron tava on medium flame and put the biryani vessel on top. Cook for 30 minutes.
13. Open seal and serve hot biryani along with raita and papad.
