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Kitchen Compass Recipe #55
0:00 intro
0:15 marinate chicken
1:07 other prep
1: 38 rice prep
4:10 fried onions
5:41 chicken masala prep
10:35 biriyani assembly and dum
Ingredients:
Marinate
Chicken 1 kg cut into large pieces
Salt ½ tsp
Cchilli powder 1 tsp
Turmeric powder ¼ tsp
Curd 2 tbs
Lemon juice 1 tbs ( ½ lemon)
Marinate for at least 30 minutes
Onion sliced 2 cups for frying
Chicken masala
Green chillies 5 to 6 as per spiciness
Garlic 10 to 12 cloves
Ginger 2 inch piece
Onion chopped 1.5 cups to 2 cups
Tomato 1 medium pureed
Mint leaves 2 cups loosely packed (50 g)
Coriander leaves ¾ cup (25 g)
Turmeric powder ¼ tsp
Red chilli powder 2 tsp ( adjust per spice )
Coriander powder 1 tbs (3 tsp)
Salt to taste
Biriyani masala
Cinammon powder ¼ tsp
Clove powder ¼ tsp
Black cardamom ¼ tsp
Nutmeg powder a big pinch
Star anise powder ¼ tsp
(one 3 inch piece of cinnamon, 8 cloves, 2 black cardamon, 2 star anise lightly roast and crush to powder, add a pinch of crushed nutmeg)
Oil
Caraway seeds/shah jeera 1 tsp
For rice
Basmati rice 700 g
Water 4 L
Salt to taste
½ lemon
(spices in strainer 2 star anise, 10 to 12 peppercorns, cinnamon 3 inch stick, bay leaf 2, black cardamom 2, 1 mace, 5 to 6 cloves, )
Ghee 3 to 4 tbs
Add 3 to 4 tbs of ghee and gently mix, transfer to plate cool
Saffron milk
¼ cup milk 4 to 5 strands saffron soak for ½ hr
Coconut 2 tbs
Poppy seeds/khus khus 1 tsp soak ½ cup water
Cashewnuts 3 to 4 tbs soak in hot wter for ½ hr
Coriander leaves 3 to 4 tbs (1/4 cup)
Grind smooth paste
