Recipe of Chicken Biryani

 Ingredients:

·          Chicken: 4 pieces (big)

 Beresta: golden brown crunchy fried onion 1 cup

·       Ginger paste: 2 tbsp

·       Garlic paste: 2 tbsp

·       Red chilli powder: 1 tbsp

·       Kashmiri red chilli powder: 1 tbsp

·       Curd: ½ cup

·       Rose water: ½ tbsp

·       Kewra water: ½ tbsp

·       Mitha ittar: 1 drop

·       Bay leaf: 2 leaves

·       Pepper corn: 6 to 8 cloves

·       Green cardamom: 4 to 5 cloves

·       Cinnamon stick: ½ inches

·       Cloves (lung): 5 to 7 cloves

·       Saffron: ¼ tbsp

·        Biryani masala: 4 tbsp

·       Half cooked long basmati rice: 4 cups

·       Boiled egg: 4

·       Fried and cooked potato: 2 pieces (cut into half )

·       Milk: 4 tbsp

·       Ghee: 4 tbsp

·       Refined oil: 4 tbsp

·       Salt as per your taste

Method:

Deep fry the onions on medium flame until they turn a golden brown. This should take about 10 to 20 minutes for the beresta to be ready. Place the chicken pieces in a bowl. Then add ginger garlic paste, curd, red chilli powder, kashmiri red chilli powder, biryani masala, turmeric powder and salt one after another. Mix all the ingredients until they are dispersed thoroughly. Marinate the chicken for 6 to 7 hrs or over night to ensure the chicken pieces absorb all the flavors. Place the marinated chicken in the refrigerator. Add green cardamom, ¼ of cinnamon stick, bay leaf, cloves and salt at the time of cooking the rice. Now prepare the saffron milk by adding ¼ tbsp of saffron to 4 tbsp of warm milk and let it soak for 15 minutes. Take a wok and heat the oil and add the marinated chicken. Now add ¼ tbsp of rose water, ¼ tbsp of Kewra water and 1 drop and  mitha ittar and cook it until the chicken pieces become soft. Keep it aside. Take a non stick thick pot or handi, place the chicken pieces and spread them. Make a layer of rice by adding about half of the rice on top of the chicken. On top of the rice, sprinkle fried onion (half of the whole), 2 tbsp of biryani masala, boiled eggs and potatos. Following the same procedure now prepare the second layer with rest of the rice, spread evenly, add rest of the fried onion, saffron milk and ghee. Now add rose water, kewra water on the top of the biriyani. Put the lid tightly and place some weight (a small piece of rock or an iron bar) on the lid to ensure that it stays sealed. Cook the biryani for 10 to 20 minutes on low flame. Make sure that the biryani doesn’t burn. After about 20 minutes turn off the flame, but don’t open the biryani lid. Let the biryani be given cooling period of another 10 minutes in normal temperature. Your chicken biryani is ready to serve.

Kewra water is an extract that is distilled from pandanus flowers.

Ittar or Attar is a natural perfume oil derived from botanical sources. 

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