ROYAL BIRYANI

CUISINE : Muglai-INDIAN

PREPARATION TIME : 00:30:00

COOKING TIME : 01:15:00

SERVES : 4

Ingredient
Coriander, Salt, Chilli, Bay Leaf, Fennel, Turmeric, Cinnamon, Caraway Seeds, Clove, All Spice, Green Cardamom, Black Cardamom, Nutmeg, Mace, Star Anise, Marati Moggu (Capers)

Allergy Advice
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To prepare base gravy - Marinate 500g of chicken with 100g of yoghurt, 2 tbsps of ginger - garlic paste, 1 no. green chilli (slit) and 25g of Kaira's Royal Biryani Masala. Keep it aside for 30 minutes. In a frying pan, add 4 tbsps of oil, 250g of onion paste and sauté well. Then, add marinated chicken Into It cook well until half done. If using mutton, use pre-cooked mutton instead of chicken at this stage. To prepare rice-Wash and soak 350g of basmati rice for 30 minutes. Boil water with 2 tsps of salt, 1 tbsp of oil, 1 no. of cardamom, star anise, cinnamon stick and bay leaf. Add the soaked rice to the bolling water and cook until half done. Strain the water and keep the rice aside. Cooking method: In the deep bottomed pan, layer half portion of rice evenly and top it with the prepared chicken / mutton base. Then, layer with 1 tbsp of finely chopped corlander, mint leaves & deep fried onions, Again layer with remaining half portion of rice, followed by 1 tbsp of finely chopped coriander leaves, mint leaves and deep fried onions. Pour 2 tbsps of ghee on top (Also garnish with ghee roasted cashew nuts and raisins - optional). And keep it on dum at low flame for 15 minutes. Switch off the flame and keep as such for 10 minutes. Serve hot with raita. (For best taste - Add saffron water to the rice while layering).