Diwali is around the corner and everyone must be rushing into preparing menu's for the upcoming long weekend. For those who relish non-vegetarian, I am sharing a lip smacking recipe by Renowned Chef Puneet Mehta - Nawabi Chicken Biriyani.
Ingredients -
- 500
gms Chicken (soaked for
half an hour)
- 1
Cup Best
Foods Rice
- 4
tbsp Oil
- 3
nos. Onions
(Large)
- 2” Ginger
- 6-8
nos. Garlic Cloves
- ½
tsp Black
peppercorns
- 03
nos. Black
cardamoms
- 1
tsp Fennel
seeds (saunf)
- 2
nos. Mace
- 2”
Stick Cinnamon
- 01
nos. Bay
leaf
- 06 Green cardamoms
- ½
tsp Caraway
seeds (shahi jeera)
- 06
nos. Cloves
- Few
strands Saffron (kesar)
- 3
tbsp Milk
- 15-20 Pistachios
- 1
cup Cashew Nuts
(halved)
· Salt to taste and Silver
warq to garnish
For masala
- ½
tsp Cumin
seeds
- ¼
tsp Nutmeg
powder
- 05
nos. Cloves
- 06
nos. Green
cardamoms
- 02
nos. Black
cardamoms
Recipe-
- Clean,
wash and cut chicken into one and half inch sized cubes.
- Wash
rice twice and soak in two cups of water for fifteen minutes.
- Peel,
wash and chop onions, ginger and garlic. Tie up some chopped onion, chopped
ginger, chopped garlic with peppercorns, black cardamoms, fennel seeds, mace,
cinnamon in a muslin cloth. Put this bundle with chicken, salt and three cups
of water and let it cook till three-fourths done. Take out the chicken pieces
and retain the stock to cook the rice.
- For
the masala grind the remaining onions, ginger and garlic with cumin seeds,
nutmeg, cloves, green cardamoms and black cardamoms.
- Heat
oil and sauté the ground masala till fat begins to separate. Add semi cooked
chicken pieces and salt and sauté for a while. Take it off the heat and keep
aside.
- In
another pan heat oil, add bay leaf, green cardamoms, caraway seeds and cloves.
Sauté and then add the rice and sauté for a while. Add double the quantity of
reserved chicken stock and salt. When it comes to a boil, add cashew nuts, cover and let it cook till it
is three fourth done.
- Now
in another handi, put a layer of cooked rice, then put a layer of chicken
and repeat the layering process. Add deep fried onions, ghee & little
saffron induced milk over it. Cover the handi with the lid and weight it down
with something heavy or seal with dough. Keep the vessel on hot tawa with low
flame and cook for half an hour.
- Transfer
to a serving dish, garnish with pistachios and silver warq and serve hot.
This biriyani is best served with onion and chilli raita.
Hope you will like it!!
Happy Eating :)