SHAHI CHICKEN BIRYANI

 INGREDIENTS:-

1. 
   Basmati rice             4 cups
2. Fried onion              10
3. Mint  leaves             1 bunch
4. Coriander leaves      1 bunch
5. Saffron                     little
6. Milk                         1/2 cup
7. Red colour               1/4 tsp
8. Water                       1/2 cup

METHOD:-

• Wash and cut both leaves and make three parts and keep it aside.
• Slice onion and deep fry till light golden brown and crisp, make three parts and keep it aside.
• Wash and soak rice for 3 hours.
• Soak saffron in milk and keep it aside.
• Mix red colour in water and keep it aside.

FOR GRINDING MASALAS:-

1. Onion                      2
2. Ginger                     1 cup
3. Garlic                      1 cup
4. Green chilies           1 cup

• Grind each separately and keep it aside.
• Make it 2 parts.

FOR MARINATING

1. Chicken                   1 kg
2. Onion                      1
3. Tomato                    2
4. Turmeric                 1 tsp
5. Chilly powder         4 tsp
6. Jeera powder           2 tsp
7. Coriander powder   1 tbsp
8. Garam masala         1 tbsp
9. Salt                          5 tsps
10. Curd                        2 cups
11. Bay leaves              4 big
12. Cinnamon               4"
13. Cloves                    20
14. Ellachi                    10
15. Black cardamom    4
16. Star anise                 4
17. Kalpasi                    1 flower
18. Marati moggu         8
19. Kasuri methi           1 tbsp
20. Mint leaves             handful 
21. Coriander leaves     handful
22. Red colour              1/2 tsp
23. Oil                           1/2 cup
24. Ghee                        4 tsp
25. Lemon juice            1 tsp
26. Rose essence           1 tsp
27. Fried onion              1 part
28. Onion paste             1 part
29. Chilly paste             1 part
30. Ginger-garlic paste    1 part

METHOD:-

• Slice onion, tomato, cut mint, coriander leaves, slit chilies.
• Heat oil, add bay leaves, star anise, marati moggu, cinnamon, cloves, cardamom, and fry.
• Add onion and fry for a minute, add tomato, chilies and fry for a while.
• Add onion paste, green chilly paste, ginger-garlic paste, fry each for a miute.
• Add curd, chilly powder, garam masala, jeera, coriander powder, mint, coriander leaves, fried onion, red colour, kasuri methi and mix well.
• Now add chicken, salt, rose essence, lemon juice and mix thoroughly for 2 minutes.
• Off the stove and close a lid, keep it aside for 3 hours.

FOR COOKING RICE:-

1. Water                        7 cups
2. Salt                           8 tsps
3. Rose water               1 tsp
4. Ginger-garlic paste   1 tbsp
5. Star anise                  2
6. Marati moggu           4
7. Fennel seeds            1 tsp
8. Jeera seeds               1 tsp
9. Kalpasi                     1 flower
10. Cinnamon                 4 pieces
11. Cloves                       10
12. Cardamom                 10
13. Black cardamom        2
14. Mint leaves                1 part
15. Coriander leaves        1 part
16. Garam masala            1 tsp
17. lemon juice                1
18. Ginger-garlic paste    1 part
19. Onion paste                1 part
20. Chilly paste                1 part

METHOD:-

• Mix all the ingredients, add water in a heavy-bottomed vessel.
• Bring to boil and simmer for half an hour, off the stove and close with a lid.
• Keep it aside for 3 hours.

FOR BIRYANI:-

• Drain the water from the rice completely.
• After three hours, take a ladle and remove the masalas on top floating.
• Again boil water and add the rice,Cook for 5 minutes or until the water evaporates
• Heat the chicken marinated vessel, add a layer little half cooked rice on top.
• Sprinkle little fried onion, mint, coriander leaves, rose essence, safron milk, red colour water.
• Again add rice on top and sprinkle the same ingredients till the rice is completed.
• Sprinkle the remaining liquids, mint and coriander leaves, fried onions, pour ghee on top.
• Cook on slow heat for 20 minutes with closed lid.
• Keep a weight on the lid. After 30 minutes off the stove and keep it for standing time for 10 minutes.
• Open and do not mix, take out the rice and chicken from the side of the vessel.
• Serve with onion raitha, dalcha, chicken gravy, boiled eggs.