Cooking Instructions
- 1
Wash the chicken, drain and marinate with salt, turmeric powder, 1tbsp chilli powder. Yogurt and keep aside.
- 2
Cut onion, tomato, slit green chilli, grind ginger, garlic, cinnamon, clove, cardamom as thick fine paste.
- 3
Grind almond as paste.
- 4
Soak rice for at least 30 mins.
- 5
Keep the big vessel on heat, add oil then add star anise, bay leaf, then add onion and green chilli, fry until brown. Now add tomato, chilli powder, mint and coriander leaves, ground masala and cook until the raw smell goes and oil separates. Now add almond paste, lime juice then stir it for 3 mins.
- 6
Now add chicken, cover and cook for 15 min. Stir often. Then add water 1: 1and half then add salt. Let it boil. Drain the water from the rice and add it to the mixture. Mix it gently, cover and cook in high flame for 10 mins, then in medium flame for 10 minutes.
- 7
Spread the ghee on top. Keep a dum plate on heat and keep the vessel on top, reduce flame, cover and cook for another 20 mins, now sprinkle saffron water and rose water. Cover tightly.
- 8
Turn off the heat, let it stand for 15 min on the dum plate.
- 9
Enjoy your tastiest Mughal biryani with raita or tangy brinjal curry.
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