Prep - Soak 1/4 cup of Khus-Khus (gasagasalu) and 1/4 cup of freshly grated Coconut in 1/2 cup of Milk for 20 minutes. Grind to a smooth paste and keep aside. Add a tbsp of Oil to a saute pan and saute a thinly sliced 1/2 a small Onion till dark brown for some fried onions.
Marinade - Marinate 1lb of Chicken (cleaned Cornish Hen cut into pieces) in a bowl with 3/4 cup Yogurt, 2 tbsp of Lemon Juice, 2 tsp of Red Chilli Powder, a pinch of Turmeric Powder and Salt. Set aside for an hour.
Gravy - Heat a pan and add 2 tbsp of Oil. Saute a tsp of Shah Jeera, Bay Leaf, an inch of Cinnamon, 2-3 Cloves, a tsp of Black Peppers, 2 Cardamoms, a Star Anise, 1/2 tsp of Nutmeg Powder on medium heat. Add 2 finely chopped Onions once the spices emanate smell. Cook till the onions are light brown and add a tbsp of Ginger Garlic paste, 5 slit Green Chillies and cook till the rawness disappears. Add 1/4 cup of Mint Leaves and cook till the oil separates. Add the marinated chicken, mix well and increase the heat to high. When the gravy comes together, add the coconut-khuskhus paste and a tbsp of Heavy Whipping Cream and miss well. Add Salt to taste and reduce the heat to low. Let the chicken cover cook till done.
Rice - Heat a pot on medium heat and bring 4 cups of Water to boil. Add 2 cups of Basmati Rice, a tsp of Lemon Juice, Salt to taste and few drops of Oil and cook until 80% done. Drain the water and spread the rice on a plate.
Biryani - Heat a tawa and place a pot on it. Add 2 tbsp of Ghee and spread the chicken gravy in the pot. Over the chicken, spread the rice and garnish with Coriander Leaves, fried onions, Saffron infused milk, lemon juice and minced Mint leaves. Close the lid and cook on dum (low - medium heat) for 20 minutes.
Serve warm with Raita.
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