Made chicken Biryani after a long time. Relatives decided to come over for the evening, and I had only a few hours to make the preparations. Started at around 5pm and ended before nine.
Spices for marinade
Used the mixer to grind all the ingredients. The liquid is curd. Added enough to make a liter of paste.
Mixed 3kg of chicken with the marinade. Added Sahi Jeera, Kasturi Methi and Kashmir Mirch to the mix.
Around a kilo and a half of sliced onions
Fried onions in three batches. First two for garnish and the last to be mixed with the chicken
Two batches down
Mix the last batch of onions with the chicken. Taste the marinade and add salt if required.
Spices for the rice
Rough grind the spices
Boil the spices in water for 15 minutes. The colour deepens as the spices are dissolved.
Strain the spices, and use the liquid for rice.
Heat the spiced water for rice
First Layer - rice, coriander leaves and fried onion
Second layer- rice, coriander leaves and fried onion
Third layer- rice, coriander leaves and fried onion. Top it up with a few fresh green chilies.
Add generous amount of Keora Water
Seal the lid with atta
Put the pot on heat with a Tawa between the pot and the burner
The Biryani cooked in 1 hour 15 minutes. Keep the lid on for another 15 minutes for it to stabilize.