Irani Biryani

Irani Biryani

Ingredients

• Chicken 1 kg
• Rice ½ kg
• Ginger garlic paste 3 tsp
• Whole spices 1 tsp
• Salt 1 ½ tsp
• Yogurt 1 cup
• Oil ¾ cup
• Brown onion 1 cup
• Poppy seeds 2 tsp
• White cumin seeds 1 tsp
• Yellow color a pinch
• Saffron ¼ tsp
• Nutmeg ground ¼ tsp
• Mace ground ¼ tsp
• White cardamom ground ¼ tsp
• Kewra 1 tsp
• Chili powder 1 tsp

Ingredients for Garnish

• Boiled eggs 2
• Brown onion 2 tbsp
• Almonds fried 2 tbsp
• Raisins fried 2 tbsp

Method

1. Boil ½ kg rice with 2 tbsp salt, 1 tbsp whole spices and water as required till ¾ done, drain and keep aside, marinate chicken with 1 cup yogurt, 3 tsp ginger garlic paste, 1 tsp all spice, ½ tsp salt, 1 tsp chili powder, 1 cup brown onion, 2 tsp roasted ground poppy seeds and ¼ tsp white cumin seeds.
2. Heat ¾ cup oil, add marinated chicken, cover and cook for 15 minutes, then add 1 cup of water, cover and cook till done, lastly add ¼ tsp ground nutmeg, ¼ tsp ground mace and ¼ tsp green cardamom powder, in a pan spread 2 tbsp oil, then spread half quantity of boiled rice, top with cooked chicken mixture, now spread remaining rice, add a pinch of yellow color dissolved in 1 tsp kewra, cover and simmer for 15 minutes, remove in a platter, garnish with 2 boiled eggs, 2 tbsp brown onion, 2 tbsp fried almonds and 2 tbsp raisins.