- 150 gms onions
- 50 ml vegetable oil
- 50 gms ghee (clarified butter)
- 10 gms garlic paste
- 75 gms ginger, julienned
- 2 cinnamon sticks
- 6 cardamom pods
- 6 cloves
- 600 gms chicken, curry cut
- 200 gms yoghurt
- 1 tsp chilli powder
- ½ tsp caraway seeds
- ½ tsp ground green cardamom
- 1 tsp cumin powder
- 1 tsp garam masala
- 300 gms basmati rice
- 100 ml cream
- 2 pinches of saffron
- 4 tsp rosewater
- 6 tbsp chopped mint
- 6 tbsp chopped coriander
- 4 green chillies
- 10 gms blueberries
- 20 gms fresh red currant
- 20 gms dry black currant
- 20 gms fresh raspberry
- 10 gms raisins
- Salt to taste
Step 1: Slice the onions and fry them, until golden. Keep aside on a kitchen paper towel to rid it off the oil.
Step 2: Wash the rice thoroughly and soak for 20 minutes.
Step 3: Marinate the chicken with ginger, garlic, slit green chillies, cumin powder, chilli powder, garam masala and salt.
Step 4: Make a mix of julienned ginger, chopped mint, coriander and all the berries.
Step 1: Heat ghee or clarified butter in a heavy pan and add whole spices of cloves, cinnamon, cardamom and caraway.
Step 2: Add the marinated chicken once spices start crackling.
Step 3: In another vessel, cook the rice until the rice is 80 per cent cooked. Drain it using a colander.
Step 4: Remove half the portion of chicken and its masala on the side and cover the rest of the chicken with cooked rice, repeat with another layer of remaining chicken and rice.
Step 5: Drizzle the dish with saffron, cream and ghee or clarified butter. Top it with half of the fried onions or birista, chopped coriander and mint.
Step 6: Seal the pan with a foil and cover with a tight lid.
Step 7: Transfer the biryani vessel on a tawa and cook on a slow flame for 20 minutes.
Step 8: Open the lid and garnish with remaining barista, berries, raisins, currants and chopped mint coriander.
Step 9: Serve and enjoy, once all the steam is absorbed.