• Rice 1/2 kg
• Chicken 375 gm boneless
• Yogurt 250 gm
• Green chillies 5 chopped
• Tomatoes 2 chopped
• Onion, 2 thinly sliced
• Garlic Ginger paste 2 tbsp
• Mace & Nutmeg powder 1/2 tsp
• Fresh coriander 1/4 bunch chopped
• Mint leaves 1/4 bunch chopped
• Black pepper 8 whole
• Cloves 6
• Cumin seeds 1 tbsp
• Cardamoms 4 green
• Cinnamon 4 sticks
• Cashew nuts 20
• Pistachio 20
• Chilghozah 20
• Red food color 1 tsp
• Bay leaves Few
• Pomegranate seeds 2 tbsp crushed
• Dry plums 50 gm
• Cumin powder 1 tsp
• Red chilli powder 2 tbsp
• Turmeric powder 1 tsp
• Kewra essence 2 tbsp
• Salt to taste
• Ghee 1 cup

Heat ghee in a pan, add big and small cardamoms, cloves, bay leaves, 2 cinnamon sticks and whole black pepper and fry it for 1-2 minutes.

Add garlic and ginger paste and onions together let them cook till they change colour in light brown.

Then add cumin seeds now cook it till the onions change its colour into golden brown.

Add tomatoes and green chillies and lower the flame.

Cook it for 2-3 minutes and then add red chilli powder, cumin powder, mace and nutmeg powder, turmeric powder and salt, mix it and then add yogurt.

In a bowl marinate chicken with garlic ginger paste, salt, red food colour, red chilli powder, turmeric powder, cumin powder and mix it well with your hands.

In a pan heat little oil and sauté the marinated chicken for 4-5 minutes remove it from heat.

In another pan heat 1 tbsp ghee and roast all the nuts in it till they change their colour in light golden remove them from heat.

In a wok heat water for rice add bay leaves, cinnamon sticks, cumin seeds and salt in water, when water starts boiling add rice.

In the gravy add layer of chicken, coriander and mint leaves, dry plums and pomegranate seeds.

When rice are half cooked add layer of drained rice on gravy.

Then add roasted nuts and remaining rice.

Add kewra essence and 2 tbsp ghee on top and now cook with lid covered.

Initially cook on a high flame for 1 minute and when steam forms then lower the heat and put the biryani on very light flame for 10-15 minutes, making sure the lid is not removed.

Serve hot with raita and salad.

Chef Tip: If you use desi ghee it''d be better then banaspati ghee.

If you missed any step mention above, you might loose original taste.

by Pak101.com (few years ago!) / 1537 views