GUJARAT BIRYANI

Ingredients:

• 1
• 500 gm Basmati Rice (soaked for an hour)
• 1 tbsp whole garam masala
• 1/2 tsp cumin
• 1 bay leaf
• 1 tsp ghee
• 1 lemon or 1 tsp vinegar
• 3 tbsp salt

2 – FOR THE MASALA

• 500 Chicken medium cut
• 3 medium size onion
• 6 -7 green chilly
• 3 tbsp ginger garlic paste
• 1/2 tsp turmeric
• 1 inch cinnamon
• 7 peppercorn
• 3 cloves
• 1 tsp cumin
• 1 black cardamom
• salt to taste

3

• 1 cup fried onion crushed
• 3 tbsp yogurt
• 1 lemon juice
• 5 -6 mint leaves
• 4 green chilly
• 1 tsp black pepper powder
• 1/2 tsp garam masala powder
• 1/2 cup oil

4

• few saffron threads crushed & soaked in 1/4 cup milk
• 1/2 cup oil
• 3 tbsp ghee

Instructions:

1. For the Rice :
2. Boil water in a big pot. Add whole garam masala. Once the water boils, add the rice. Now add salt and lemon. Cook rice till 80%. Once done. Strain the water & keep aside
3. For the Masala:
4. Grind onion, ginger garlic paste & green chilly to paste. Add this paste to chicken along with cumin & whole garam masala. Pressure cook to 2 whistle. Cool
5. Once masala is cool, add all (III) ingredients. Mix Well
6. Assembling the Biryani:
7. Spread a layer of rice followed by masala. Now spread over another layer of rice. With a back of spoon insert whole in the rice and add the oil. Sprinkle ghee. And later saffron milk all over.
8. Cover with wet cloth or aluminum foil and place the lid so air doesn’t escape. Cook on high for 5 minutes. Then on low for 25 minutes.
9. Serve hot with burhani or mattha