Chickens 2 (biryani cut) I used two upon my hubby’s request. You can use just one)
Yogurt 1/2 cup
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Red chilli powder 2 teaspoons
Turmeric powder 1 teaspoon
Salt 2 teaspoons
Rice
Long grain basmati Rice 4 cups
Black Peppercorns 10-12
Cinnamon 1 big (or 2-3 medium sticks)
Star anise 2
Cloves 5-6
Bay Leaf 2-3
Green Cardamom 4
Black Cardamom 2
Gravy
Oil 1/2 cup
Onions, sliced 4 very big size (or 6 medium sized)
Tomatoes, 4 medium sized finely chopped
Potatoes, 4-5 peeled and cut into chunks
Dried prunes, 10, soaked in warm water for 5 minutes
Green chilies, 4, chopped
Yogurt, 1 cup
Garlic paste 2 teaspoons
Ginger paste 2 teaspoons
Salt, 1 teaspoon (or more to taste)
Red chili powder 1 tablespoon (or more to taste)
Turmeric powder ½ teaspoon
Cloves (loang) 10
Green cardamoms (hari ilaichi) 4
Black cardamoms (kali ilaichi) 4
Whole black peppercorns 20
Cumin seeds 2 teaspoons
Cinnamon sticks (daar cheeni) 3-4
Bay leaves (tez paat) 2-3 big
Star Anise (baadyaan ka phool) 3
Saffron, 1 teaspoon, crushed and soaked in warm water
Oil for frying potatoes
Ingredients for Layers
Lemons 2-3, sliced
Prunes 8-10 (aloo Bukhara), soaked in water if they are too dry, mine were not that dry therefore I did not soak them.
Mint chopped
Coriander chopped
Green chili thickly sliced
Ginger julienne cut
Tamarind pulp (imli soaked in water)
Yellow food color mixed in water
Instructions
Take 2 chickens (biryani cut). Thoroughly clean and wash.
In a bowl, add yogurt, ginger paste, garlic paste, salt, chili powder and turmeric powder.
Mix and marinate the chicken in the marinade ingredients for at least 2 hours or preferably refrigerate overnight. This helps tenderize the meat and builds flavour.
Deep fry the potato chunks on low heat until they are fully cooked. Drain and set aside.
Wash and then soak the rice for about 20-30 minutes. Boil them with black Peppercorns, cinnamon, star anise, cloves, bay leaf, green cardamom and black Cardamoms. Do not cook it all the way. It should be about 80-90% cooked. Drain the water off.
While the rice is cooking, heat the half cup of oil in a deep pan and then fry the onion slices until golden.
Remove a quarter of the fried onions (these will be used later) and leave the rest in the pan.
Add the whole spices (cumin, black and green cardamom, black peppercorns, cloves, bay leaves, cinnamon and star anise) to the pan containing onions.
Sauté for 1 minute and add garlic paste and ginger paste and cook for a minute until aromatic. Next, add tomatoes, prunes, turmeric, salt and red chilli powder.
Cover and cook until the tomatoes are completely mushy, all the excess moisture is gone and the oil begins to release from the sides.
Add chicken along with its marinade and green chilies.
Allow the meat to cook in the tomato mixture for a few minutes until the chicken just changes colour, then add the whipped yoghurt plus the saffron mixture and mix well.
Cover and cook until fully done. You can add water if needed while cooking.
When the chicken is fully cooked, turn off the flame, add fried potatoes and garam masala (1 teaspoon) and cover for a few minutes.
Bring a large pot of water to the boil, add about 2 tbsp salt to it and 2 tbsp oil plus a few whole spices (two pieces each of cardamom, cinnamon sticks, cloves). Then drain the soaked rice and add it in. Cook until the rice is 90% done.
Now lets start layering, put half of the rice in a big skillet, add some lemon slices, mint, coriander, green chilies, prunes, ginger, imli pulp and yellow food color. Remember to sprinkle the reserved fried onions.
Add meat on top. Repeat the process for the second layer.
Cover with a tight lid and place on very low heat for about 10-15 minutes to steam. Once done, open and fluff up the biryani gently.
Serve with a salad and some cool mint and cucumber raita.