Stove Top

Kashmiri Biryani (Pakistani Cookery)

IMG_20150717_141620 IMG_20150717_145125Ingredients

1 kg chicken

750 g basmati rice

250 g onions (chopped and fried)

250 g tomatoes (thin, round slices)

1 cup curd

2 tbsp ginger paste

2 tbsp garlic paste

2 tsp chillie powder

1 tsp coriander powder

1/2 tsp cumin powder

1/4 tsp turmeric powder

3/4 cup oil

15-20 green cardomom

30 peppercorns

6 bay leaves

3″ cinnamon 3 pieces

1 tsp black cumin

4 big black cardomom

3 pieces mace (powdered)

2 star aniseed (powdered)

Coriander leaves

Mint leaves

Biryani colour

1/4 nutmeg (powdered)

3 green chillies

Method

Heat oil in a pan. When it’s hot, add black cumins and fry for a few seconds.

Add garlic and ginger pastes and stir for few minutes.

Add salt and stir for few seconds.

Add chillie powder and stir for few seconds.

Add coriander and stir for few seconds.

Add cumin powder and stir for few seconds.

Occassionally sprinkle water.

Lastly add saffron powder and stir for few seconds.

Add curd, chicken, and rest of the ingredients and potato (other than tomatoes) and cook until the oil separates.

Add a cup of water and let it simmer on medium flame until the gravy thickens.

Add the colouring at this stage (mix in a little curd, not water).

Add three green chillies, chopped.

Separately boil rice with 3tbsp of salt. Once the rice is done, drain and keep aside.

Make a layer of rice, curry, tomatoes, and fried onions. Sprinkle coriander and mint leaves.

Add biryani colouring and kewra essence. Keep on slow flame (and double boiler) for 15 minutes.

Cover with wet cloth and close tightly with a lid.

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