Biryani can be aptly given the name ‘Indian art on table’. It’s a complete dish in itself and the Punjabis relish it. Nothing can substitute it nor anything to beat a Biryani.
|Rice (sela)||600 gm|
|Cooking oil||100 gm|
|Elaichi, Dalchini||5 gm each|
|Onion Fried Brown||25 gm|
|Garam Masala||15 gm|
|Strands of Saffron||a few|
|Ginger Garlic Paste||70 gm|
|Whole Garam Masala||10 gm|
|Chilli Powder||10 gm|
- Heat cooking oil in a pan; add half of the whole gram masala for a minute.
- Add onion and stir-fry till golden brown in colour.
- Add ginger, stir for a while and add the chicken. Fry well.
- Add curd and sauté well for two minutes.
- Add 500-ml water and boil, then cook till the chicken is almost done.
- Add lemon juice and adjust the seasoning.
- Boil water in a pan, add the remaining whole garam masala, salt and rice, cook till the rice is ¾th done, draw out excess water.
- Now place the handi (utensil) with chicken on low heat so that the chicken is hot, sprinkle half quantity of brown onion, coriander leaves and saffron & spread half of the rice over the chicken.
- Repeat the layers & the biryani is ready.