Mughlai Biryani
Mughlai Biryani
Ingredients
- Chicken 1 kg
- Onions brown 4 large
- Garlic paste 2 tsp
- Ginger paste 2 tsp
- Almonds, blanched and ground ½ cup
- Oil 6 tbsp
- Cinnamon 1" stick
- Cloves 5
- Cardamom 3 pods
- Black Peppercorns 8
- Coriander powder 2 tsp
- Cumin powder 1 ½ tsp
- All spice 1 tsp
- Yoghurt 1 cup
- Lemon (Juice) 1 lemon
- Stock 1 cup
- Coriander leaves 2 tbsp
- Mint leaves 2 tbsp
- Salt to taste
- Rice 2 cup
- Orange food color 3 drops
- Green food color 3 drops
Preparation:
- Mix the garlic and ginger pastes and the ground almonds. Boil the rice. Add salt to taste. Set the rice up to boil. Heat 3 tbsp of oil in a pan and fry 2 of the onions till caramelized - golden brown. Drain and keep aside on paper towels for later use. In a pan add onions and the ginger-garlic-almond paste and fry for 2-3 minutes. Add all the spice powders - coriander, cumin and garam masala and mix well. then add the chicken. Now add the yoghurt, lemon juice, stock, coriander and mint leaves . Cover the pot and allow to cook till the chicken is tender.If you are using the food coloring, divide the rice into 3 equal portions and put into separate dishes. Add the orange food coloring to one portion of the rice and the green food coloring to another portion of the rice. Leave the third portion white. With each portion, mix the rice till all the grains are well colored. Keep aside.layer the cooked rice, chicken and add the brown onions. Simmer on a tawa and serve hot once rice is fully cooked with raita.
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