Ingredients
- 1½ cups Daawat Biryani Basmati Rice
- 750 grams chicken, cut into 1 inch pieces on the bone
- 2 blade mace
- 10 green cardamoms
- 3 bay leaves
- Salt to taste
- 4½ tbsps ghee + for drizzling
- 1 inch cinnamon
- 10 cloves
- 1 medium onion, sliced
- ½ tsp cumin seeds (jeera)
- 3 green chillies
- ½ cup yogurt
- 1½ tbsps ginger-garlic paste
- ½ tsp green cardamom powder
- ½ tsp mace (javitri) powder
- A few saffron strands
- ½ tsp rose water
- ½ tsp screwpine essence (kewra)
- Whole wheat flour (atta) dough as required
- 2 tbsps fried onions
- Few fresh mint leaves
- 2 tbsps fresh cream
- 1 tbsp saffron milk
- Fresh mint sprig for garnishing
- Green cardamom powder for sprinkling
- 1 inch ginger, cut into strips
- 8-10 raisins
- 8-10 cashew nuts, roasted
- Screwpine essence (kewra) for drizzling
- 4 tsps saffron milk + for brushing
- Few fresh mint leaves
- Refined flour (maida) or whole wheat flour (atta) roti for covering
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Step by step guide
- Step 1 Soak the Daawat Biryani Basmati Rice in sufficient water for 30 minutes.
- Step 2 Heat 3 cups of water in a deep non-stick pan. Add mace, 6 green cardamoms, 2 bay leaves, drained Daawat Biryani Basmati Rice, salt to taste. and 1½ tbsps ghee. Stir lightly, cover, and cook till 3/4th done.
- Step 3 Heat 3 tbsps ghee in another deep non-stick pan. Add remaining green cardamoms, cinnamon, remaining bay leaves, cloves, onion, and cumin seeds. Now mix and sauté until onions are lightly browned.
- Step 4 Put chicken pieces in a bowl.
- Step 5 Slit green chillies and add to the bowl along with yogurt, ginger-garlic paste, salt, ¼ tsp cardamom powder, ¼ tsp mace powder, saffron, ¼ tsp rose water, and ¼ tsp screwpine essence. Mix well and set aside to marinate.
- Step 6 Roll out wheat flour dough into a cylinder and place on a lid.
- Step 7 Strain the Daawat Biryani Basmati Rice in a colander, and set it aside.
- Step 8 Add the marinated chicken to the onions, spread the strained Daawat Biryani Basmati Rice on top, and then add fried onions and mint leaves. Drizzle cream, saffron milk, some ghee, the remaining rose water, remaining screwpine essence, remaining cardamom powder, and remaining mace powder. Place the lid with dough on top and press. Cook on low heat for 25-30 minutes.
- Step 9 Garnish with mint sprig and serve hot.
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