- TO COOK THE YAKNI Chicken curry cut 500 gm Salt to taste Slice onion 100 gm Desi ghee 50 gm White pepper powder 1 tsp Red chili powder 1 tsp Bay leaf 4 nos Green cardamom 4 pcs Big cardamom 2 pcs Cinnamon 2 sticks Clove 4 pcs Curd 50 gm Green chilli, pounded 10 gm Ginger, pounded 20 gm Garlic, pounded 30 gm Biryani masala 20 gm Cardamom powder 1 tsp Mace powder ½ tsp
- TO COOK RICE Rice (Sella basmati) 250gm Chicken stock 1ltr Ginger juillines 1 tbsp Green chillies 2 nos Salt to taste GARNISHES Slit green chilli 1 tbsp Ginger juliennes 1 tbsp Ghee 50 gm Saffron (soaked in milk) 1tbsp Brown onion 10gm
Recipe of Master Chef Ashwini Kumar Singh will elaborate on how to make Dilli ki Biryani. It's Simple and Easy To Cook.https://www.merrycurry.com/index.html
Chicken Biryani is a delicious savory rice dish that is loaded with spicy marinated chicken, caramelized onions, and flavorful saffron rice.
https://www.merrycurry.com/index.html METHOD TO COOK YAKNI • Clean and wash the chicken Heat ghee in a lagan, put the whole spices when it crackles add the slice onion • Add the chicken, cover the lagan with a lid and let it be cooked for 5 min• After 5 min add the pounded garlic, ginger and green chillies. Cover again and cooked.• Add the white pepper powder, red chilli powder and biryani masala• Add curd and cook for another 5 min• Add milk and cook the yakni till done• Add kewra attar to the cooked chicken and mix nicely. TO BOIL THE RICE • Wash and soaked rice for 30 min• Take a pot, boil the chicken stock with ginger juillines and slit green chillies• Drain out the water from rice in a rice stainer• Put rice along with ghee and salt to the boiling stock• At the stage for 50% remove the pot from fire and drain out all the water from the rice in a stainer• Keep a sideTO ASSEMBLE THE BIRYANI • Take a lagan; put little prepared yakni mixture first• Arrange little rice over it and cover it with the rest of prepared chicken yakni• Sprinkle cardamom and mace powder, slit green chillies, ginger and brown onion• Cover with balance rice and sprinkle with saffron, kewra, ghee and cream• Cover the rice with a muslin cloth/ aluminium foil • Roll dough and put it in the rim of the handi and seal with the tight fitting lid• Place little live charcoals on the top of the lid and let it cook on slow flame for 30 minutes• When done open the seal and served the biryani with raita