Green chilies 2-4I added whole chillies but you can chop them if you want biryani to be more spicy
Fried onions 4 tbsp
Boiled Rice for Biryani
Uncooked rice 2 cupssoaked in water for at least 1 hour
Black cardamoms 2
Star anise 1
Cumin seeds 1/2 tsp
Black peppercorn 3-4
Bay leaves 2-3
Cinnamon sticks 2
Coves 3
Green cardamoms 4
Salt 1 tsp
Gravy
Oil 1/4 cupor more if you prefer more oil in your rice
Onions 2 bigsliced
Cumin seeds 1 tsp
Layer
Tomato 1sliced
Fresh coriander chopped 1/2 cup
Fresh mint chopped 1/2 cup
Lemon juice 2 tbsp
Chat masala 1 tsp
Instructions
CHICKEN MARINATION: Grind the whole spices (green cardamoms, black cardamoms, cinnamon sticks, black peppercorn, cloves, bay leaf, coriander seeds, and dried red chilies) into fine powder.
Add this powder to the yogurt and mix.
Now add ginger and garlic paste, salt and lemon juice into the yogurt and mix.
Add this yogurt mixture to the chicken along with tomatoes, coriander and mint leaves, green chilies and fried onions.
Mix well, cover and marinate the chicken for 1 hour.
BOILED RICE FOR BIRYANI: Add the whole spices and salt to the water and let the water come to a boil.
Now add drained rice and cook the rice until 80% done.
Remove the whole spices and if you like and drain the boiled rice. Keep aside for later use.
GRAVY: Heat oil in a cooking pot and add the sliced onions and cumin.
When the onions start to turn golden add the marinated chicken and cook until the chicken is well done and oil has separated from the gravy. This might take around 25-30 minutes.
Take the chicken out into a bowl and to this pot add the boiled rice.
LAYER: Mix the ingredients mentioned under “layer” and spread evenly on the rice.
Now cover this tomato layer with the chicken gravy.
Cover the pot with lid and put the biryani on dum for 15-18 minutes or until the rice is completely cooked.
White Biryani is ready. Serve with mint chutney and my Lacha pyaz recipe.