Recipe:
Ingredients: “Spices n More Biryani Masala” One tsp saffron, rose water, kewra drops, 4-5 onions, 2 potatoes, Coriander, 2-4 tsp oil, ¼ tsp cumin seeds, 4-5 bay leaf, 3-4 green cardamom, 2-3 black cardamom, 4-5 cloves, 1-2tsp garam masala 1 cup yogurt, 1/2 tsp coriander powder, 1/2 tsp garam masala,1/4 tsp turmeric powder, 1/2 tsp chilli powder, 2 tsp ginger garlic paste, 1 cup curd, salt & 1/2 lemon juice.
Method:
Take 1 cup yogurt in a bowl, add 2 tsp “Spices n More Biryani Masala“, 1/2 tsp coriander powder, 1/2 tsp garam masala,1/4 tsp turmeric powder, 1/2 tsp chilli powder, 2 tsp ginger garlic paste, salt & 1/2 lemon juice. Add clean & dried meat pcs to the mixture & marinate well.
Now soak saffron in water to prepare saffron water (One tsp saffron can be soaked in 1/4 cup water). Next, mix kewra drops in water and mix well to make kewra water. Set them aside for later usage. Now chop the onion and coriander leaves. Meanwhile, heat refined oil in a deep bottomed pan. Once the oil is hot enough, add cumin seeds, bay leaf, green cardamom, black cardamom, cloves in it, and sauté for about a minute. Then, add chopped onion to it and sauté until golden brown. Now, add marinated chicken into it. Mix well all the spices and cook for 2-3 minutes. Add hung curd into it and give a mix, keep the flame to medium and add 2-3 tsp “Spices n More Biryani Masala” and garam masala in it along with ginger, coriander and mint leaves. Add kewra water, rose water and saffron water in it. Cook till the chicken is tender. Now add 1 cup cooked rice and spread evenly. Add saffron water and pour ghee over rice. Cover it with a lid to give a dum-effect. Cook for 15-20 minutes with a closed lid and garnish with 1 tbsp fried onions and sliced potatoes and coriander leaves. Serve hot chicken biryani with raita of your choice. Enjoy!!!