Nawabi Biryani

Description

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

Ingredients

 * 1 kg chicken, skinned, cut into serving pieces
 * 1½ cups long grained rice, soaked in water for ½ hour, washed
 * 2 cups yoghurt
 * 1 cup clarified butter (ghee)
 * 1 cup milk
 * 10 peppercorns
 * 8 cloves
 * 8 sprigs mint, leaves only
 * 5 cardamoms
 * 4 onions, sliced
 * 1 cup coriander leaves, chopped
 * ½ 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
 * ½ tsp saffron
 * salt to taste

Directions

 * 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.