This Mughlai chicken biryani was inspired by a local restaurant in India. One of my friends recreated this dish after several attempts, this has become her signature ever since. This recipe uses almonds where the sweetness of the almonds is infused into the chicken through marination process. We also added scrambled eggs in the gravy which added more richness to the gravy and blends well into the biryani rice.
Ingredients:
For Chicken Marination:
30 Almonds soaked and blanched
2 Big Tomatoes
4 Bay leaves
4 Cinnamon sticks
8-10 Cardamoms
1 whole chicken (cut in small pieces)
1 Tsp Ginger Garlic Paste
1 Tsp Chilli Powder
1 Tsp Salt
For Biryani Rice:
Soak 5 cups of basmati rice for 30 minutes
4 Tsp Ghee
2 Bay leaves
5 Cardamom
3 Star Anise
4-5 Cloves
2 Cinnamon
6 Green Chillies
1 Tsp Ginger Garlic paste
Few drops of lime juice
6 Cups of water
2 Tsp Salt
2 Tbsp food color (optional)
1/2 bunch mint leaves
For Curry:
6-7 Tbsp Oil
2 Chopped Onions
1 Cup Cashews
3 Tsp Garam Masala
4 Tbsp Butter
6-7 Curry Leaves
6 Scrambled eggs
Steps:
1. Marinade chicken with ground paste (almonds, tomatoes, cinnamon, cardamon and bay leaf), ginger garlic paste, chilli powder and salt. Allow marination for at least 2 hours or overnight if possible.
2. To prepare biryani rice, heat ghee and add whole garam masala spices. Add ginger garlic paste, green chillies, mint saute for 2 mins
3. Add 6 cups of water and bring it to boil and add salt
4. Add Soaked rice, then squeeze few drops of lime
5. Cover the lid and cook for 15 mins medium and 5 mins low flame
6. To prepare curry, heat oil add onions and cashews
7. Add marinated chicken, cook for 10 minutes and add garam masala
8. After garam masala is added cook for 15 to 20 minutes on medium to low flame
9. Add scrambled eggs, curry leaves and butter. Cook for 2 minutes.
10. Assemble the biryani rice with curry on top. Serve with raitha.
Music Credits
Music: Darbu
Musician: Sapajou
25 май 2021
