Shaukat's Biryani recipe

 Made this today and even though we were missing several ingredients, it came out GREAT.

Original recipe below

We halved it.  Used 1.5 lbs boneless skinless chicken thighs (but 2 would have been better).

I marinated for 2 hours.  Longer would be better, I think, but it was great nonetheless.

We omitted the chaat masala, fried onions, Mehti, and all chili-related things.

RICE

Rice                             3 cups

Water                          10 cups

Salt                              3 TS

Bay Leaves                  2

Black Cumin                ½ TS

Green Cardamom       4

When water starts to boil, add couple TB of oil.

Cook rice until 50% done. Note: Rice is half done when the water just start to boil.

 

CHICKEN

Chicken                       2 lb. 3.5 lb. Garam Masala            1 TB Chicken Powder            “ Kashmiri Chili Powder   “ Ginger Paste                 “ Garlic Paste                   “ Red Chili Powder        1 TS Coriander Powder         “ Cumin Powder               “ Salt                                 “ Chaat Masala                 “ Dried Mehti                   “ Turmeric                     ½ TS

Citric Acid                   ¼ TS (tatri) Fried Onions               ¼ cup Black Cardamom        2 Green Cardamom       4 Bay Leaves                  2 Star Anise                   2 Black Cumin                ½ TS Tomato                       ½ cup finely chopped Mint                            ½ cup (50/50) Green Chilly                1 (50/50) Coriander Leaves        Bunch (50/50) Lemon Juice                2 TB Oil                                   6 TB

Mix all the ingredients and marinate it overnight.

 

Spread a very thin layer of 50% cooked rice on the bottom of the pot.

Spread all the chicken evenly on top of the thin layer of rice.

Optional: Spread 2” cubes of potatoes on top of the chicken.

Spread half of the rice on top of the chicken.

Spread ½ cup of yogurt (well beaten) over the rice.

Spread remaining rice on top.

Spread remaining mint, coriander leaves and chili on top.

Spread another 4 TB of fried onions on top.

 

Water              2 TB

Color               orange

Mix and spread over the rice to give color.

Make two to three table spoons of saffron milk and spread over rice to give fragrance.

Spread 2 TB of ghee on top.

Cover tightly and cook on medium high for 5 to 10 minutes.

Lower the heat and cook for 45 minutes.