- 1 kg chicken
- 5 onions – deep fried (brishta)
- 2 tbsp ginger-garlic paste
- Salt as per taste
- 2-3 tbsp Zaiqa Special Biryani Masala
- 4-6 green chillies (ground to a paste)
- 4 tomatoes (chopped)
- ½ cup mint leaves (chopped)
- ½ cup coriander leaves (chopped)
- 2 cups oil
- 1 tbsp lemon juice
- 2 cups curd
- 2 tbsp ghee
For the Rice
- 1 kg Basmati rice
- Whole garam masala (7 green cardamom, 4-5 cloves and 2 inch cinnamon)
- Deep fry onions and set aside. In 1 cup of curd mix 2 tbsp ginger-garlic paste, paste of 6 green chillies and 2 tbsps Zaiqa’s Special Biryani Masala.
- Fry this paste in the same oil used to make the deep fried onions (brishta) – approx 200 ml; fry for 2 -3 mins. Add chicken, fry well and add little water; simmer for 5 mins.
- Meanwhile, in a bowl, mix a little curd, orange colour and little more of the Zaiqa Speicla Biryani Masala and keep aside. In another bowl, mix coriander and mint leaves, tomato slices and add deep fried onions (brishta).
- Add the basmati rice (soaked for 30mins) in boiling water along with the whole garam masala and cook till half done. Strain and keep aside.
- To prepare the biryani for dum, layer the chicken gravy, tomato and leaves mixture, orange coloured curd mix along with the half cooked rice in a thick bottomed vessel. For the final layer, add 2 tbsp ghee over the half cooked rice. Seal with aluminium foil and cover the lid. Dum for 5-10 mins.
Suggestion 1 – To make mutton biryani, pressure cook or par boil meat with salt, turmeric powder and a little ginger garlic paste till half done. Now, follow the steps to fry the meat with curd masala as in step 2.
Suggestion 2 – for vegetarian version, replace the chicken with mixed vegetables and follow the steps for dum cooking.