This chicken biryani is one of the memorable recipe for me.I borrowed this recipe from my best friend Lakshmi kudua's mother,Purnima aunty,18 years back and have been preparing it since then.Purnima aunty is a pure vegetarian who cooks excellent non vegetarian dishes.This is the first handwritten recipe in my recipe book which I noted when I just got engaged and was busy collecting recipes.Those were the days where non veg cooking (chicken) was banned at my Amma's place.But gradually permission was granted.This dish is loaded with aromatic spices. This is a super hit biryani and is one of my signature dish.
for the yellow rice:
India gate Basmathi rice-2 cups
Yellow food color- ¼ tsp
for the gravy:
leaves- 2 cups (use only leaves)
cups(use only leaves)
ground into paste separately:
pinch soaked in milk (3-4 tsp) for the final part.
the yellow rice:
the rice and keep it aside.
ghee in a pan and fry onions till light red in color.
add the washed rice and the whole spices ,cashews,raisins,and fry for
4)Add salt ,food color and water.
exactly one whistle and off the flame.
the lid once the pressure releases.
the rice onto a big plate or a thali and spread it and cool it.
is done to stop cooking and the rice remains grainy.
for the white rice:
1)Take 2tbsp ghee in a cooker and fry the onions till light red in color.
add the washed rice and salt to taste.
whistle and off the flame.
the pressure releases open the lid immediately and spread it on a big plate to
can add spices and dry fruits if you want.
for the gravy:
ingredients from poppy seeds to cardamom.
pan ,add ghee and fry the onions till little pinkish in color.
add mint leaves and coriander leaves and saute for 3-4 minutes.
4)Add green chillies and saute for 3-4 minutes
5)Add the ground masala and fry for
add tomatoes,turmeric pd,chicken and salt to taste.
very little water only if required because chicken releases water.
boil and simmer it and cook till done.
add cashew and almond paste and take a small boil.
gravy should be thick and dry.
it is cooked 3/4th cooked higher the flame.
deep bottomed borosil bowl.
layer yellow rice and then spread white rice.
spread the gravy.
the layers ,final layer should be yellow rice.
spread saffron milk.
deep fried onions.
it with the cling film and micro for 7 minutes.