Kolhapuri chicken biryani

Name: Kolhapuri chicken biryani
Cuisine: Indian
Ingredients: 1 cup basmati rice; 2 tbsp cooking oil; 5-6 cardamom pods; 1 inch cinnamon stick; 1 tsp ginger-garlic paste; 1 cup chopped onion; 2 tsp red chilli powder; 1 tsp turmeric powder; 1 cup curd; 250 gm chicken pieces; For making paste; 1/2 cup sago; 1 tsp cumin seeds; 1/2 tsp coriander seeds; 2 inch cinnamon stick; 8-10 cloves; 1 tsp black pepper corns; 1 star anese; 4-5 red chillies; For layering; 2 big potatoes par boiled and cut into medium pieces; 2 tbsp cooking oil; 1/2 cup fried onions; 1/2 cup coriander and mint leaves chopped; Few saffron strands soaked in milk; Few almond and cashew (optional); 2 tbsp ghee

Sabrina Yasmin @barak_kitchen

Riyadh

Biryani is widely popular party dish all over India. But it's taste and flavors are different in different regions with a local touch.
This Kolhapuri version of Biryani is very spicy and unique in flavor.

Sabrina Yasmin @barak_kitchen

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Ingredients

1 cupbasmati rice
2 tbspcooking oil
5-6cardamom pods
1 inchcinnamon stick
1 tspginger-garlic paste
1 cupchopped onion
2 tspred chilli powder
1 tspturmeric powder
1 cupcurd
250 gmchicken pieces
For making paste
1/2 cupsago
1 tspcumin seeds
1/2 tspcoriander seeds
2 inchcinnamon stick
8-10cloves
1 tspblack pepper corns
1star anese
4-5red chillies
For layering
2big potatoes par boiled and cut into medium pieces
2 tbspcooking oil
1/2 cupfried onions
1/2 cupcoriander and mint leaves chopped
Few saffron strands soaked in milk
Few almond and cashew (optional)
2 tbspghee

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Steps

1

Soak rice for 1/2 an hour
2

Cook with little salt and drain when 70% done.
3

In a grinder jar take all the spices for making paste and grind to a fine paste with little water.
4

Heat a pan and add 2tbsp OF oil.
5

Add bay leaves, cinnamon stick, cardamom pods, Ginger-garlic and onion.
6

Saute for sometime. Add turmeric powder, red chilli powder and curd. Mix well and cook for few minutes.
7

Now add the chicken pieces and the prepared spice paste and salt.
8

Mix well and cook. Add 1 cup water, cover and cook till chicken is done.
9

Layering
10

Heat another heavy bottomed vessel and add 2 tbsp cooking oil.
11

Arrange the par boiled potatoes in the bottom of the vessel.
12

Add the prepared chicken gravy over the potatoes.
13

Next add the par boiled rice.
14

Top with saffron soaked milk, fried onions, coriander and mint leaves, ghee and cashew and almond.
15

Cover and cook in low flame for about 20 minutes.
16

Remove from heat and mix well in light hand
17

Serve hot with any kind of raita.