Chicken Biryani

Chicken Biryani
Chicken Biryani
  • PREP TIME 15 MINS
  • COOKING TIME 10 MINS
  • SERVES 2
  • 16 pieces chicken (750 grams of chicken)
  • 1.5 cups Basmati Rice (Soaked and drained)
  • 2-3 black cardamom (Salt to taste)
  • 1 inch Cinnamon
  • 1 bay leaves
  • 2-3 Green Cardamom
  • 3-4 cloves
  • 2 tbsp ghee (Plus for drizzling)
  • 1 tbsp caraway seeds (shahi jeera)
  • 2 medium onions (sliced)
  • 1 tbsp Ginger-garlic paste
  • 1/4 teaspoon Turmeric powder
  • 2 teaspoon Red chilli powder
  • 1 teaspoon coriander powder
  • 1 tbsp biryani masala
  • 3/4 cup Yogurt
  • 1/2 cup chopped fresh coriander leaves
  • 1 cup fresh mint leaves
  • 1 cup browned onions + for garnishing (A generous pinch of saffron, soaked in warm water)
  • 5-6 Green Chillies (slit)
  • 1 inch fresh ginger (cut into juliennes )
  • 2 teaspoons rose water (Whole wheat dough (atta) to seal)

Boil sufficient water in a deep non-stick pan. Add salt, black cardamoms, cinnamon, bay leaf, green cardamoms, cloves and Daawat Biryani Basmati Rice, cover and cook till the rice is fully done. Strain and set aside"

Heat ghee in a deep non stick pan, add caraway seeds and onions, mix and sauté till onions turn golden."

Add ginger-garlic paste and mix. Add turmeric powder, red chilli powder and coriander powder, mix well and sauté for 2-3 minutes."

Add chicken pieces, salt, biryani masala, mix well and cook for 3-4 minutes. Add yogurt and mix. Add half the chopped coriander, half the mint leaves, half the browned onions and cooked rice. Spread the rice evenly."

Drizzle saffron water on top and add green chillies, ginger juliennes, remaining browned onions, remaining chopped coriander and remaining mint leaves. Drizzle some more ghee and rose water and top."

Roll the dough into a long cylinder and press onto the edges of the pan. Place the lid on top, press to seal and cook on low heat for 15-20 minutes."

Let it stand for 5 minutes. Open the lid and transfer the biryani onto a serving plate. Serve hot garnished with browned onions and mint sprig"

Cooking Tips • In order to keep the rice fluffy with each grain separate, pre-soak the rice for about an hour and drain. When ready to cook, heat a pot, add 75g ghee (clarified butter), followed by the rice. Sauté for 3-4 minutes. Add 1.5 litres of water, cover and cook till al dente. • Instead of cooking oil, use ghee as it will make the biryani tastier and flavorsome. • If cooking with meat, marinate with spices, salt and yoghurt to tenderize and to ensure the meat is well flavored. • To avoid the biryani from sticking to the bottom of the serving dish, place sliced tomatoes as the bottom layer, and then top with biryani. • When adding saffron, soak in a small quantity of hot water for about 10-15 minutes. When ready, use the strands as well as the water, which will add yellow color. • If you burn the biryani, turn off the heat immediately. Transfer the good portions into a different dish, and add dried lemon to balance out the charred flavor. • When cooking dum style, use pastry sheets to cover the clay or copper pot. It is faster than rolling out the dough yourself. • A mistake most people make when making biryani is overcook it. Turn off the heat at the right time. (This tine varies depending on whether you are cooking meat, vegetable or fish.) • Lamb will result in the most flavorsome biryani, but takes the longest to cook. For quick biryanis, use shrimp or vegetable.

Royal Hara Bhara Kebab

Hara Bhara Kebab is another vegetable cutlet like snack, prepared with spinach and green peas. This one is the best way to add some nutrition in your diet. This one is every vegetarians go to kebab. Made with a mix of mashed potatoes, spinach, green peas, chillies, some cornflour for binding and select spices for flavour this kebab is quick, simple and delicious.

Royal Hara Bharat Kebab
Royal Hara Bharat Kebab
  • PREP TIME 20 MINS
  • COOKING TIME 20 MINS
  • SERVES 4-5
  • 2 cup Spinach, blanched & chopped
  • 2 large sized potatoes, boiled & mashed
  • 1/2 cup Green peas, blanched & crushed
  • 2 tbsp Butter
  • 1 tsp caraway seeds (shahi jeera)
  • 1 inch chopped
  • 4-6 cloves Garlic, chopped
  • 2 tsp Green chilli paste
  • 2 tsp coriander powder
  • 1/4 tsp Turmeric powder
  • Salt to taste
  • 3/4 cup Gram flour (besan), roasted
  • 2 tbsp Cashewnut powder
  • 1/2 cup Hung yogurt
  • 2 Green chillies, chopped
  • 5-6 Almonds, chopped
  • 1/4 tsp White pepper powder
  • 1/2 tsp chaat masala
  • 1/2 tsp Garam masala powder
  • 1 tbsp lemon juice

In a kadai heat butter, add shahi jeera, sauté till it begins to change colour."

Add chopped ginger, chopped garlic, green chilli paste and sauté for another fifteen seconds making sure that the paste does not stick to the bottom of the kadai."

Add coriander powder, turmeric powder, salt, besan and cook till it gives a good aroma. This may take about one minute on medium low heat."

Add cashewnut powder and cook for further thirty seconds on medium low heat."

Add the chopped spinach, mashed potatoes, crushed green peas and cook on medium heat for about five minutes or till it leaves the kadai."

Remove from heat and spread it out on a flat surface to cool."

Add chopped green chillies, chopped ginger, chopped almonds, salt, white pepper powder, chaat masala and garam masala powder to the hung yogurt. Mix well."

Divide both the spinach and the filling mixture into sixteen equal portions. Spread the spinach mixture on your palm, place the filling in the center and bring in the edges and roll into a round ball. Press slightly to form kebabs."

Heat sufficient oil in a frying pan and shallow fry the kebabs, a few at a time, till crisp on both the sides. This may take about one minute on each side on medium heat."

Serve hot sprinkled with lemon juice and chaat masala."

  • Wash Spinach and other leafy vegetables in warm water before you grind it.  This helps removing chemical and dirt from the vegetables.