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Nawabi Biryani
Ingredients (Serves 6)
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
Method
Mix ginger-garlic paste, salt and yoghurt. Apply to chicken pieces and leave for 1 hour to marinate.
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.
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.
Heat remaining 1/4 cup ghee and fry onion slices till brown and crisp. Drain and reserve.
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.
Serve hot.
Ingredients (Serves 6)
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
Method
Mix ginger-garlic paste, salt and yoghurt. Apply to chicken pieces and leave for 1 hour to marinate.
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.
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.
Heat remaining 1/4 cup ghee and fry onion slices till brown and crisp. Drain and reserve.
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.
Serve hot.
z..thnx for another gr8 recipe dee...nice effort and keep it up!!! 
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