Ingredients
- 750 grams chicken, cut into 1 inch pieces on bone
- 1½ cups Daawat Biryani Basmati Rice
- ½ cup yogurt
- Salt to taste
- 1½ tbsps ginger-garlic paste
- 1 tsp green chili paste
- 1 tsp red chili powder
- 1 bay leaf
- 1 black cardamom
- 5 green cardamoms
- 1 inch cinnamon
- 12-16 cloves
- 3 tbsps oil
- 1 tsp caraway seeds (shahi jeera)
- 1 medium onion, sliced
- 1 tbsp coriander powder
- 1 tbsp cumin (jeera) powder
- ½ cup fried onions + for garnishing
- A few fresh mint leaves
- 1 inch ginger, cut into strips
- 1 tbsp saffron milk
- Ghee for drizzling
- Garam masala powder for sprinkling
- Whole wheat flour (atta) dough for sealing
- Fresh mint sprig for garnishing
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Step by step guide
- Step 1 Put chicken pieces in a bowl. Add yogurt, salt, 1 tbsp ginger-garlic paste, green chili paste and chili powder, mix well, and set aside to marinate for 1 hour.
- Step 2 Soak Daawat Biryani Basmati Rice in sufficient water for 30 minutes
- Step 3 Heat 3 cups of water in a deep non-stick pan. Add bay leaf, black cardamom, green cardamoms, cinnamon, cloves, salt, and the Daawat Biryani Basmati Rice. Now cover and cook till 3/4th done.
- Step 4 Heat oil in another deep non-stick pan. Add caraway seeds and onion, and sauté.
- Step 5 Add remaining ginger-garlic paste, coriander powder, and cumin powder. Mix well and sauté for a minute.
- Step 6 Add marinated chicken pieces, mix well, cover, and cook for 2-3 minutes.
- Step 7 Strain the Daawat Biryani Basmati Rice in a colander and set aside.
- Step 8 Transfer half the chicken to another deep non-stick pan on heat. Spread half the strained Daawat Biryani Basmati Rice on top. Add ¼ cup of fried onions, mint leaves, and half the ginger strips. Drizzle ½ tbsp saffron milk, some ghee, and sprinkle some garam masala powder.
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MADE EASY
MADE HEALTHIER
