Fowl biryani is a popular and flavorful Indian dish that consists of spiced hen, fragrant basmati rice, and a spread of fragrant herbs and spices.
1 kg boneless chook
3 cups basmati rice
2 cups sliced onions
1 cup yogurt
Half of cup vegetable oil
2 tbsp ghee
2 tbsp ginger-garlic paste
2-3 inexperienced chilies, finely chopped
2-three bay leaves
2-three cinnamon sticks
1 tsp cumin seeds
1 tsp black peppercorns
1 tsp fennel seeds
2-3 cardamom pods
1 tsp crimson chili powder
1 tsp turmeric powder
Salt, to flavor
1/4 cup chopped coriander leaves
1/4 cup chopped mint leaves
1 tsp rose water
1 tsp saffron strands
In a big pot, heat the oil and ghee collectively. Add the bay leaves, cinnamon sticks, cloves, cumin seeds, black peppercorns, fennel seeds, and cardamom pods. Fry the spices for a couple of minutes till fragrant.
Upload the sliced onions and inexperienced chilies to the pot and sauté till the onions are golden brown.
Add the yogurt, purple chili powder, turmeric powder, and salt.
Add the chopped coriander leaves and mint leaves to the pot. Cover the pot and let it cook dinner on medium-low warmth for approximately 15-20 mins, or till the rice is fully cooked.
In a small bowl, soak the saffron strands in rose water.
Once the rice is cooked, sprinkle the saffron water over the top and mix it lightly with a fork.
Garnish the biryani with extra coriander and mint leaves and serve hot with raita and papadum.