cashew nuts - 1/2 cup
raisins - 1/4 cup
onion - 2 cups (thinly sliced)
For chicken masala
chicken - 1 kg
green chillies - 6-7 (adjust as per taste)
garlic - 30g
ginger - 15g
onion - 2
biriyani masala powder (previously made) - 2 tbsp
tomatoes - 2
curd - 2 tbs
lemon juice -1 tbs
coriander leaves - 1/2 cup chopped
mint leaves - 1/4 cup
salt
For rice
jeerakasala rice - 4 cups
whole spices ( cinnamon -1"stick,cloves -4, 3 cardamom,1 small star anise )
ghee - 2 tbs
water 7 cups
salt
Method
step 1 : making biriyani masala powder
dry roast the spices [listed under 'for biryani masala'] except chilly and poppy seeds for two minutes on medium heat
after two minutes add chilly and poppy seeds and roast for one minute more
turn off the heat and powder them when cool
step 2 : frying the toping
- fry cashews till get a golden shade and then drain and keep aside
- fry raisins till they puffed up and then drain and keep aside
- fry thinly sliced onions in batches till get pretty golden colour then drain and keep aside
step 3 : chicken masala
- crush ginger-garlic-green chilly into a paste and keep aside
- saute sliced onions till become very soft
- add in the crushed ginger-garlic-green chilly paste
- saute till the raw smell gone
- add in the biriyani masala powder and turmeric powder and saute for 1 minute
- add in the cleaned and drained chicken pieces
- stir well till the colour of the chiccken pieces turned white (5 minutes)
- add in chopped tomatoes,coriander leaves mint leaves and salt
- mix well
- cover it and cook on low flame till the chicken pieces are done (10-12 minutes)
- no need to add extra water; moisture released from chicken is enough to cook them well
- stir in between to prevent burning
- once the chicken pieces are cooked add in curd and lemon juice
- cook without putting lid until the gravy become thick
- turn off the flame
- crush 3/4 of fried onion with your hands and add into the gravy
- mix well
- chicken masala is ready now; keep this aside
step 4 : rice preparation
- heat up 2 tbs ghee in a heavy bottomed vessel
- saute the whole spices for 1 minute
- add the washed and drained rice and stir for 2 minutes (no need to soak the rice)
- then pour 7 cups of hot boiling water
- add in enough salt
- add in 1 tbs lemon juice
- mix well
- cook it covered on medium flame till the rice absorbed entire water.
step 5 : dum
- in a small bowl mix together tbs rose water and tsp turmeric powder and keep aside
- take a heavy bottomed vessel
- layer the chicken masala first
- then layer half of the rice
- add some of the fried cashews,raisins and fried onions
- sprinkle some biriyani msasala powder
- sprinkle the rose water mix
- add some coriander leaves
- then layer the remaining rice
- add in the cashews,raisins,fried onions
- sprinkle biriyani masala powder and 1 tbs rose water
- add in 1 tbs ghee
- cover the top with aluminium foil and seel the edjes and then place the lid
- heat up an old tawa
- place the biriani pot over it
- cook in low flame for 10 minutes and then switch off the flame.
- open it after 10 minutes .
- when serving make sure that each portion get equal amount of gravy and rice
crush ginger,garlic and green chilly together and add into the beef
add chilly powder, turmeric powder, sliced onion,curry leaves and salt and mix everything well
pressure cook the beef until cooked well [ I usually cook this on high flame until the first whistle and then cook for another 10 minutes on low flame ]
open the cooker when the pressure has been settled
if stock is there cook without lid until dry
for frying heat up oil in a pan
add fennel seeds and fry for a few seconds
deep fry the ginger until crisp
add sliced onion , green chilly and curry leaves and drain when they are soft
deep fry until the beef become dark brown and almost 80%crisp
drain and mix with fried ginger,onion and curry leaves
sprinkle pepper powder, salt and garam masala as per your taste;serve hot
