Kashmiri Chicken Biryani

Name: Kashmiri Chicken Biryani
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For the Marinate:; 1 kg chicken; 2 2 cinnamon sticks; 4 cloves; 1 tsp cuminseeds; 1 tsp cumin powder; 2 green chillies; 1 tsp red chilli powder; 1 tbsp lemon juice; 1 cup yoghurt; 3 medium sized onions; 500 grams basmati rice; 1 tbsp vegetable oil; 2 cardamom; 4 cloves; 2 cinnamoms; 2 tsp salt; 4 green cardamoms; 1 tbsp ginger -garlic paste; 1/4 tsp Orange food Colour; Aluminum foil; 1 mace; For the rice: 500 gms basmati rice 1 tbsp vegetable oil; 1 tsp pepper corns; 1 bay leaf; 1/2 cup mint leaves; 4 tbsp clarified butter (Ghee)

Smruti Rana @smrutiskitchen

Vadodra

kashmiri Biryani is one of the best Biryani you can find in India. It has a unique flavors of kashmiri spices with Dahi . It is Served fresh with different curries or Raita or some times only with onions and lemons to give a pinch of tangy Taste. You will enjoy eating Biryani in Lunch or Dinner with family."

Smruti Rana @smrutiskitchen

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Ingredients

45-50 mins

4 servings

For the Marinate:
1 kg chicken
22 cinnamon sticks
4cloves
1 tspcuminseeds
1 tspcumin powder
2 green chillies
1 tsp red chilli powder
1 tbsplemon juice
1 cupyoghurt
3 medium sized onions
500 grams basmati rice
1 tbsp vegetable oil
2cardamom
4 cloves
2 cinnamoms
2 tspsalt
4 green cardamoms
1 tbspginger -garlic paste
1/4 tsp Orange food Colour
Aluminum foil
1mace
For the rice: 500 gms basmati rice 1 tbsp vegetable oil
1 tsppepper corns
1bay leaf
1/2 cupmint leaves
4 tbspclarified butter (Ghee)

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Steps

45-50 mins

1

Finely powder 4 cloves, 2 cinnamom sticks, mace and 2 black cardamoms.
Finely chop the green chilies.
Whisk the yoghurt. Mix together the yoghurt, ginger garlic paste, chopped greeen chilies, 1tsp salt, the powdered spices.
2

Clean and cut the chicken into pieces.
Wash the rice and soak it in water for 30 minutes.
Marinate the chicken in the yoghurt mixture for 4 -5 hours in the refrigerator (overnight if possible).
3

Finely slice the onions.
Heat sufficient oil in a pan to medium hot. Fry the onion slices in to golden brown and remove on an absorbent paper.
4

For Cooking:
Heat 3 tbsp ghee (clarified butter) in a pan. Add the cumin seeds to the medium hot ghee. When it starts to splutter, add in the chicken with the marinade and cook on medium high heat till it is half done.
5

Take 10 cups water in a pot. Add 2tsp salt, 1tbsp refined vegetable oil, 1bay leaf, 1tsp pepper corns, 4 cloves, 2 cinnamon sticks, 2 cardamoms and bring it to a boil. Cook the rice in it for 4 or 5 minutes or till it is half done. Drain the rice. Reserve half cup water.
6

Spread 1 tbsp clarified butter at the bottom of a heavy bottomed pan. Spread half the fried onions on the bottom and cover with half the rice. Now spread the chicken, half the mint leaves and cover the chicken with the remaining rice. Spread the remaining fried onion, mint leaves, food colour water on the top. Dot the rice with the unsalted butter and pour the drained water over it.
7

Roll out the aluminum foil to cover the entire rim of the pot. Cover the rim with the aluminum foil and place the lid on top and seal with the help of the aluminum foil.
8

Put the pot on the heat, on top of a gridle or flat pan to help the heat to spread uniformly.
Put the heat on high for the first 5 minutes, then lower the heat. Cook for 25 minutes on very low heat.
Remove from heat and allow to stand for 10 minutes.
9

Open the seal. Fluff the rice with a fork and serve hot with a Onion,Tomato cucumbers yoghurt raita.