Mughlai Biryani

Ingredients

· Chicken - 300 g
· Basmati rice - 1 ½ cup
· Yoghurt - ¼ cup
· Garam masala pwd - 1 tsp
· Biryani masala - 1 tsp
· Ginger garlic paste - 1 tbsp
· Oil - 2 tbsp
· Ghee - 2 tbsp
· Cumin - ½ tsp
· Cloves - 2
· Black pepper - ½ tsp
· Bay leaf - 2
· Cardamom - 2
· Cinnamon - 1
· Onion - 2
· Green chilly - 1 or 2
· Tomato - 1
· Red chilly pwd - ½ tsp
· Coriander pwd - ¾ tsp
· Mint & coriander leaves - 1 cup
· Food color ( optional ) - a pinch
· Salt to taste

Method

Clean and wash chicken pieces.
Marinate with yoghurt, garam masala pwd, biryani masala, ginger garlic paste and salt for 1 hour
Wash and soak biryani rice in water for 10 mins.
Drain and keep aside.
Heat oil, ghee in a pan.
Add cumin, cloves, black pepper, bay leaf, cardamoms and a stick of cinnamon.
Add finely chopped onions, mint leaves, chilly and cook on low medium heat, until it turns golden brown.
Add tomato and fry for couple of minutes.
Now add marinated chicken, red chilly pwd, coriander pwd and mix everything together.
Fry in low flame for 5 to 7 minutes by stirring frequently.
Add finely chopped coriander leaves and sauté for a minute.
Now add 2 ½ cup of water.
Mix well and taste & adjust salt and seasonings.
Add soaked rice and stir well.
Pressure cook for one whistle and simmer for 5 to 6 mins or until the rice is done.
Mix a pinch of food color in few drops of water.
Once the pressure goes off, add food color ( optional ) water in circular motion and leave aside for 3 to 4 mins.
Now fluff the biryani gently.
Biryani is ready to serve,serve hot with Boiled eggs,Salad & Cucumber Raita.

Mughlai Biryani