Mughlai Chicken Biryani
500g chicken, cut into bite size pieces
500g Basmati rice
20g Cinnamon, cloves, cardamom
2 tbsp Curd (yogurt)
2 medium onions, sliced
2 medium onion, processed to a paste
2 tbsp ghee, divided
1 tsp ginger
1 tsp garlic paste
½ tsp turmeric
1 tsp salt
1/2 g cashews & raisins
½ tsp black pepper powder
1 tsp ground nut powder (peanut powder)
Rinse and dry the rice by spreading it out on a platter.
Heat 1 tablespoon of ghee in a saucepan.
Put onions, raisins, cashews, sugar, salt and fry for 2 minutes.
Stir in the rice and pour 1 ½ cups water. Cover and cook rice until done.
Remove the rice from heat and set aside.
In a small bowl, combine the onion paste, garlic paste, ginger paste, salt, turmeric, black pepper, ground nut powder, curd and whisk to mix well.
Coat the chicken pieces with the onion garlic mixture and set aside.
Heat the remaining ghee in a large pan.
Add the sliced onions, cardamom, cinnamon, cloves, bay leaf and fry for 3 minutes.
Add the chicken and cook for 10-15 minutes or until done.
Add the rice with the chicken and stir to mix well. Remove from heat. Serve garnished with chopped coriander leaves.