Hara masala chicken biryani
9:38 PM
- Chicken - 1 kg
- Onions - 4-6 medium, thinly sliced and browned in oil and ghee and mixed with yoghurt below
- Yoghurt - 2 cups, beaten
- Tomatoes - 3-4 medium, chopped
- Cloves - 10
- Cinnamon - 2 sticks
- Green cardamom - 10
- Black peppercorns - 15
- Star anise - 2 (optional)
- Basmati rice - 2 1/2 cups, soaked in water for 30 minutes
- Oil - 1/2 cup
- Ghee - 1/2 cup
- Milk - 2 tbsp
- Coriander leaves - 2 1/2 cups
- Mint leaves - 1 cup
- Ginger - 2 inch
- Garlic - 4-5 cloves
- Salt - to taste
- Green chilli - 3-4
- Turmeric - 1/2 tsp
- Red chilli powder - 1/2 tsp
- In a pan, heat 2 tbsp ghee and 1/4 cup of oil and fry the chicken pieces on medium heat until brown but not cooked through
- In a kadhai, heat 2 tbsp of ghee and 1/4 cup of oil, add the cloves, cinnamon, cardamom, black pepper corns and star anise and saute till they are fragrant
- Add tomatoes and fry until a bit cooked and oil rises to the top
- Add the green masala paste and cook until the oil rises on top again
- Add the onion yoghurt mix and stir. Add half cooked chicken and cook until the curry is thick and the oil rises to the top once again
- To make the rice, add ghee in a pot and crackle cardamom and bay leaves. Add water and bring to a boil, add salt and drained rice and cook till 90% done. Strain the water
- Now in a pot, layer the rice, then chicken gravy, sprinkle fried onions and mint leaves and repeat till all rice and chicken gravy is used up
- Drizzle milk over the top and cover the pan with a tight fitting lid
- Simmer for 20 minutes and leave it to rest for another 5 minutes
- Serve hot!!!Also see my post on How to make a perfect biryani
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