This we got from Sanjeev Kapoor's Youtube channel.
Rice:
Tie up bag, add to boiling water. To water, add shahi geera (caroway seeds 1tsp), salt to taste, and then cook the rice till it's 3/4 done.
Marinade:
Massage chicken with marinade and let sit for 1 hour.
When the rice is 3/4 done, layer the half rice over the chicken (and let some of the water come along). Sprinkle some coriander (1 tbsp) , mint leaves (6-8), brown onions (2 tbsp), garam masala (1/4 tsp), green cardamom powder (1 tsp) over the rice, and then layer the rest of the rice on top after straining it. On top, add brown onions (1 tbsp), garam masala (1/4 tsp), cardamom (1/4 tsp), saffron soaked in milk (1 strand). Finally, 5 tbsp of melted ghee on top!
Put the biryani on the stove, and seal the pot using dough. Once the steam escapes from the dough seal (about 15 minutes) the biryani is done.
Rice:
- Rice 1-1.5 cups soaked for 30 minutes
- In cheese cloth:
- Black cardamom 3
- Green cardamom 6
- Cloves 6
- Black Pepper 6
- Bay Leaf 2
- Cinnamon Stick 1 inch
Tie up bag, add to boiling water. To water, add shahi geera (caroway seeds 1tsp), salt to taste, and then cook the rice till it's 3/4 done.
Marinade:
- Chicken 800 g (w bone for extra taste)
- Ginger garlic paste 2 tbsp
- Red Chili Powder 1 tbsp
- Salt to taste
- Yoghurt 1 cup
- Garam Masala 1 tsp
- Green Cardamom powder 1 tsb
- Brown Onions 1 cup
- Pure Ghee 4 tbsp
- Freshly chopped coriander 2 tbsp
- Mint leaves 10-12
- Green chili 2 broken ones
- Turmeric
- Lemon juice from 1 lime
Massage chicken with marinade and let sit for 1 hour.
When the rice is 3/4 done, layer the half rice over the chicken (and let some of the water come along). Sprinkle some coriander (1 tbsp) , mint leaves (6-8), brown onions (2 tbsp), garam masala (1/4 tsp), green cardamom powder (1 tsp) over the rice, and then layer the rest of the rice on top after straining it. On top, add brown onions (1 tbsp), garam masala (1/4 tsp), cardamom (1/4 tsp), saffron soaked in milk (1 strand). Finally, 5 tbsp of melted ghee on top!
Put the biryani on the stove, and seal the pot using dough. Once the steam escapes from the dough seal (about 15 minutes) the biryani is done.
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