RCI-RC.001.0138.001
Nawabi Biryani
Ethnicity - Marathi, West Indian Type of meal - Party, Lunch, Dinner
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- chicken1 kgskinned, cut into serving pieces
- long grained rice1½ cupssoaked in water for ½ hour, washed
- 2 cups
- 1 cup
- 1 cup
- 10 unit
- 8 unit
- mint8 sprigsleaves only
- 5 unit
- onions4 unitsliced
- coriander leaves1 cupchopped
- almonds½ cupblanched, halved
- 3 tbsp
- 2 tsp
- 1 tsp
- mixed cumin seeds and shahjeera1 tsp
- 1 tsp
- ½ tsp
- 1 unit
Method
1
Soak the saffron in warm milk for 15 minutes to infuse colour and flavour.
2
Heat ¾ cup ghee in a heavy-bottomed pot over medium heat and fry the sliced onions until deeply golden brown and crispy, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels.
3
In the same ghee, add the cumin seeds and shahjeera, then add the ginger-garlic paste and sauté until fragrant, about 1-2 minutes.
10 minutes
4
Add the chicken pieces and cook, stirring occasionally, for 3-4 minutes to seal the surface.
5
Mix in the chilli powder, turmeric powder, and garam masala powder, stirring well to coat the chicken evenly.
6
Add the yoghurt and salt, mixing thoroughly so the spices and yoghurt coat all the chicken pieces. Cook uncovered for 5 minutes.
7
Bring a large pot of salted water to a boil and add the washed, soaked rice along with the peppercorns, cloves, and cardamom pods. Cook until the rice is 70% done (grains should still have a slight firmness), about 7-8 minutes, then drain completely.
8
In a heavy-bottomed pot with a tight-fitting lid, layer the partially cooked chicken with its marinade as the base.
9
Layer the par-cooked rice evenly over the chicken, then scatter the mint leaves, half of the fried onions, and coriander leaves over the rice.
10
Pour the saffron-infused milk over the rice layer and dot the remaining ¼ cup ghee in small amounts across the surface. Scatter the remaining fried onions and blanched almonds on top.
11
Cover the pot with a piece of aluminium foil, then place the lid firmly on top to seal it completely (this creates a proper dum cooking environment).
12
Cook on high heat for 3-4 minutes until steam forms, then reduce heat to low and cook for 40-45 minutes until the rice and chicken are fully cooked and tender. Do not lift the lid during cooking.
45 minutes