Ingredients
3 chicken legs
Marination
2 tbsp curd
1 tsp chicken masala
1 tbsp ginger garlic paste
1 tsp chilli powder
pinch of salt
Rice
2 cup rice (washed)
1 bay leaf
1 cinnamon stick
3 cloves
1 tsp ghee/oil
Masala
1 large onion cut lengthwise
1 tomato diced
2 cloves of garlic finely chopped
2 tsp coconut
cloves
cinnamon
bay leaves
pepper
coriander powder
cumin powder
chicken masala
chilli powder
turmeric powder
Procedure
- Marination: Mix the ingredients for marination and coat the chicken pieces with the mixture. Keep it aside.
- Rice: Heat oil/ghee in a deep pan. Fry the bay leaf, cloves, cinnamon stick in it. Put washed rice and fry it for a few minutes. The aim is to half cook it. Add double water as the rice to the pan, cover it and keep it on a low flame. Or else transfer the rice to a microwave bowl, add water and microwave it till half cooked.
- Masala: A cooker is best suited for cooking biryani. Add oil; later add pepper, cloves, cinnamon, bay leaf and fry them. Add the onion and fry it till it completely loses its stiffness. Add garlic, fry some more and then add the tomato. Fry it till the tomato is cooked. Add the coconut and fry some more. Once done, let this mixture cool and then grind it to a paste in the mixer.
- Take very little oil and add 2 tsp chicken masala, 1 tsp chilli powder, 1 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder and some salt. Take care not to burn the masala. Once fried, add the ground paste to it and fry some more till it is mixed properly. Add the marinated chicken and fry it again... add some water if required.
- Add the half cooked rice over the masala as a thick even layer. For shahi biryani types, put fried cashew pieces, deep fried onion, chopped coriander over the rice. Add 1 tsp of ghee and kevda essence around the edges.
- Close the lid and let it cook at a low flame for 10 mins.
I guess for the veggies the chicken can be substituted by vegetable chunks.
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