Nawabi Biryani

Description

 * Ethnicity - Marathi, West Indian
 * Type of Meal - Party, Lunch, Dinner

Ingredients

 * 1 kg: Chicken, skinned, cut into serving pieces
 * 1 1/2 cups: Long grained rice, soaked in water for 1/2 hour, washed
 * 2 cups: Yoghurt
 * 1 cup: Clarified butter (ghee)
 * 1 cup: Milk
 * 10 no: Peppercorns
 * 8 no: Cloves
 * 8 sprigs: Mint, leaves only
 * 5 no: Cardamoms
 * 4 no: Onions, sliced
 * 1 cup: Coriander leaves, chopped
 * 1/2 cup: Almonds, blanched, halved
 * 3 tbsp: Ginger-garlic paste
 * 2 tsp: Chilli powder
 * 1 tsp: Garam masala powder
 * 1 tsp: Mixed cumin seeds and shahjeera
 * 1 tsp: Turmeric powder
 * 1/2 tsp: Saffron
 * Salt to taste

Directions

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