ANARKALI BIRYANI

 ANARKALI BIRYANI


ANARKALI BIRYANI
Ingredients
1. Rice... 1/2 kg,
2. Chicken.. 375 gm boneless,
3. Yogurt.. 250 gm,
4. Green.. chillies 5 chopped,
5. Onion.. 2 thinly silced,
6. Garlic Ginger paste..2 tbsp,
7. Mace and Nutmeg powder ...1/2 tesp,
8. Fresh Coriander... 1/4 bunch chopped,
9. Mint leaves... 1/4 bunch chopped,
10. Black pepper....8 whole,
11. Cloves...6
12. Cumin seeds...1 tbsp,
13. Cardamoms...4 green,
14. Cinnamon...4 sticks,
15. Cashew nuts..20,
16. Pistachio..20,
17. Chilgozah...20,
18. Red food colour..1 tsp,
19. Bay leaves few...
 20. Pomegranate seeds...2tbsp crushed,
21. Dry plums...50gms,
22. Cumin powder..1 tesp,
23. Red Chilli powder...2tbsp,
24. Turmeric powder...1 tesp,
25. Kewra Essence...2 tbsp,
26. Salt to taste,
27. Ghee...1 cup,
COOKING
1. Heat Ghee in a pan at low flame,add big and small cardamoms,cloves,bay leaves, 2 cinnamons sticks and whole black pepper fry it for 1-2 minutes.
2. Add Garlic and ginger paste and onions together let them cook till they change colour in light brown.
3. Then add cumin seeds now cook it,till the onions change its colour into golden brown.
4. Add Tomatoes and green chillies and lower the flame.
5. Cook it for 2-3 minutes and then add red chillie powder,cumin powder, mace and nutmeg powder ,turmeric powder and salt,mix it and then add yogurt. cook for 1-2 minute.
6-In a bowl take garlic ginger paste ,salt,red food clour, red chilli powder,turmeric powder,cumin powder and mix it well with spoon. put chicken in bowl and marinate in the mixture ,shake well with your hand .
7-In a pan heat little oil and saute' the marinated chicken for 4-5 minutes remove it from heat.
 8-In another pan heat 1 tbsp ghee and rost all the nuts in it till they change their colour in light golden remove them from heat.
9- In a wok heat water for rice add bay leaves ,cinnamon sticks,cumin seeds and salt in water ,when water starts boiling add rice.
10-When rice are half cooked ,now drained all water from the rice on the sink,add layer of drained rice on gravy.
 11-In the gravy add layer of chicken coriander and mint leaves,dry plums and pomegranate seeds.
12-Then add roasted nuts and remaining rice.
13-Add kewra essence and 2 tbsp ghee on top and now cook with lid covered.
14-Initially cook on a half flame for 1 minute and when steam forms then lower the heat and put the biryani on very light flame for 10-15 minutes, making sure the lid is not removed.
SERVING:
15-serve biryani hot with Raita and salad.