Aloo Chicken Biryani, a perfect recipe for a special day.
Ingredients
Marination
Chicken – 500 gms
Salt – to taste
Shahi jeera – 2 tsp
Cardamom – 4-5 no
Cinnamon – 1 small piece
Turmeric – 1 1/2 tsp
Chilly powder – 1tbsp & Mace (javitri) powder – a pinch
Garlic paste – 1 tbsp & Ginger paste – 1 tap
Green chilly – 2 nos & Browned onion – 3/4 cup
Mint leaves – 1 cup, Curd – 1 1/2 cup & Oil – 1/4 cup
For rice
Water – 3 lts
Salt – 3 tbsp
Cardamom – 3-4 nos
Green chilly – 1 no
Basmati rice (soaked) – 2 cups
Water from Blanched Rice – 1 cup
Saffron – a very small pinch
Dough – for sealing
Steps:
Wash and soak the rice for thirty to forty five mins. Place the saffron in a bowl and add three tbsp of boiling water and let it sit till the saffron releases its colour.
Wash and pat dry the chicken and add it to a bowl. Add all the remaining ingredients under marination, then mix them well.
Separately add water to a deep vessel and boil. Add salt, cardamom, green chilly and let it boil for 5 minutes.
Drain the water form the rice and add it to the boiling water and stir lightly for two mins & turn off the gas. Strain the rice through a sieve and retain the water from the rice.
Scoop half rice and spread at the bottom of a deep vessel. Carefully place the marinated chicken on top.
Now cover the chicken with the remaining rice.
Add two cups of water from the strained rice.
Drizzle the saffron water on top.
Now using any dough, apply it on to the edges of the vessel and cover the it with the lid. Press the lid gently so that the dough seals the lid to the vessel.
Now place this vessel on high heat for 2-3 minutes and then lower the heat and cook for another 10-12 mins
Turn off the heat and let it sit for 10 minutes before you open and serve it hot.