Nawabi Biryani
Cook Time
1- 1-1/2 Hours
Level
Hard
Yield
6
Biryani Nawabi gets its name because of the liberal use of the dry fruits like raisins, apricot, almonds, cashew nuts and sunflower seeds.The heart of biryani lies in its tandoori style of preparation. This rich preparation is usually served hot with curd, chutney or with bagare baingan curry
Ingredients for Nawabi Biryani :
- 1 kg: Chicken, skinned, cut into serving pieces
- 1 1/2 cups: Long grained rice, soaked in water for 1/2 hour, washed
- 2 cups: Yoghurt
- 1 cup: Clarified butter (ghee)
- 1 cup: Milk
- 10 pcs: Peppercorns
- 8 pcs: Cloves
- 8 sprigs: Mint, leaves only
- 5-6: Cardamoms
- 4 medium size: Onions, sliced
- 1 cup: Coriander leaves, chopped
- 1/2 cup: Almonds, blanched, halved
- 3 tbsp: Ginger-garlic paste
- 2 tsp: Chilli powder
- 1 tsp: Garam masala powder
- 1 tsp: Mixed cumin seeds and shahjeera
- 1 tsp: Turmeric powder
- 1/2 tsp: Saffron
- Salt to taste
Method to prepare Nawabi Biryani :
Mix ginger-garlic paste, salt and yoghurt. Apply to chicken pieces and leave for 1 hour to marinate.
Heat 1/2 cup ghee and add cumin seeds and shahjeera, cloves, cardamoms, peppercorn and almonds. Add chicken, turmeric, chilli powder, garam masala powder, and 1/2 cup water. Cook till chicken is tender. Add coriander and mint leaves. Reserve.
Heat 1/4 cup ghee in a pressure cooker and add rice. Fry till golden brown. Add 3 cups water and pressure cook till the rice is done but not soft.
Heat remaining 1/4 cup ghee and fry onion slices till brown and crisp. Drain and reserve.
In a large pan, put a layer of rice. Top with a few fried onion slices and saffron strands. Add a layer of chicken. Repeat till all rice and chicken pieces are over. Cover tightly and finish cooking in an oven or by placing the pan on a hot griddle till each grain of rice is fluffy and the biryani is aromatic.
Serve hot.
