Kashmir Biriyani

Kashmir Biriyani:-

1. Chicken – ½ kg
2. Basmati rice – ½ kg (cooked)
3. Curd – 1 cup
4. Red chilli powder – 1 tsp or to taste
5. Coriander powder – 1 tsp
6. Garam masala – 1 tsp
7. Turmeric powder – ¼ tsp
8. Saffron – ¼ tsp
9. Bay leaf – 2
10. Cardamoms – 3
11. Cinnamon – 1 inch stick
12. Cloves – 4
13. Cashwenuts – 10
14. Coriander leaves – ¼ cup (roughly chopped)
15. Mint leaves – ¼ cup (roughly chopped)
16. Salt – to taste
17. Ghee – ¼ cup

Kashmir Chicken Biriyani Preparation:-

• Marinate the chicken with curd, red chilli powder, coriander powder, turmeric powder and salt for 1 hour.
• Cook the basmati rice with salt, till half done and drain the water and keep it aside.
• Soak the saffron strands in1 tbsp warm milk and keep it aside.
• Take a pan and heat with ghee.
• Add cashewnuts, bay leaf, cardamom, cinnamon and cloves.
• Sauté for few mins.
• Then add marinated chicken pieces and garam masala.
• Mix well and fry well till the curd is absorbed.
• Add enough water and cook till the chicken pieces are tender.
• Now divide the cooked rice into two portions.
• Mix saffron milk with one portion of rice.
• Add half of the chicken gravy to it.
• Sprinkle half of the mint and coriander leaves.
• Cover with cooked basmati rice and remaining chicken gravy and remaining coriander and mint leaves.
• Now close with a lid and cook on low flame for 30 mins.
• Remove from heat.
• Kashmir chicken biriyani is ready to eat.
• Serve with pickle or raitha.