Omani Chicken Biryani

Omani Chicken Biryani


Ingredients

• ½ kg chicken
• ½ kg basmati rice
• Salt to taste
• Black pepper to taste
• ¼ tsp nutmeg powder
• ¼ tsp mace powder
• 1 tsp crushed coriander
• ½ tsp white cumin
• ¼ tsp black pepper
• 5 cloves
• 2 black cardamom
• Few cinnamon sticks
• Few bay leaves
• 2 star aniseeds
• 100 grams clarified butter
• 1 tbsp ginger garlic paste
• ½ kg onions
• 1 tbsp raisins
• 1 tbsp almonds
• 100 grams dried plums
• 100 grams potatoes
• 2 eggs

Method

1. Soak ½ kg basmati rice for half an hour. Grind 250 grams sliced onions and fry the other 250 grams finely sliced onion till golden brown. Add 100 grams clarified butter to a medium sized cooking pot and let it melt.
   
2. Then add a tbsp ginger garlic paste and sauté for a couple of minutes. Now add onion puree, ½ tsp cumin seeds, ¼ tsp whole black pepper, 5 cloves, 2 black cardamoms, few cinnamon sticks, few bay leaves and 2 star aniseeds. Sauté until the puree is golden brown.
3. Then add ½ kg chicken and mix briefly. Now add 1 tsp crushed coriander, ½ tsp cumin seeds, salt n black pepper to taste, 1 tbsp raisins, 1 tbsp almonds, 100 grams dried plum and 100 grams potatoes.
   
4. Add water if required to cook meat. When meat is tender, take it off the flame. In a medium sized cooking pot, boil water.
   
5. When water comes to a boil, add 1 tbsp oil, salt to taste and ½ kg rice and cook until rice is 1/3 cooked. Boil 2 eggs and remove the shell.
   
6. Add boiled rice to the other cooking pot where you cooked chicken. Sprinkle saffron and cover to let simmer for 8 to 10 minutes. Garnish with fried eggs and serve.