INGREDIENTS:
7 tbsps Steward’s Lazzat Biryani spices (70g)
1½ kg chicken/meat/fish, cut into pieces
750g soaked basmati rice, half cooked with a pinch of salt and drained
1 tbsp garlic paste
1 tbsp ginger paste
500ml yoghurt
2 cinnamon sticks
5 – 6 whole cloves
3 – 4 cardamom pods
3 – 4 green chillies
½ cup crushed onions (125ml)
1½ cup fried onions (100g)
Chopped coriander and mint leaves
1 kg potatoes, cut into cubes soaked with a pinch of yellow food colour, then half fried
250ml boiled milk with 1g of zaffran
3 tbsps ghee
3 tbsps oil
1 cup of green peas
METHOD
- Marinate chicken/meat/fish in half cup of milk, ginger, and garlic paste, cinnamon, cardamom, cloves, biryani spices, crushed onions, green chillies, ¾ fried onions, coriander, mint, ghee, oil and yoghurt. Mix altogether thoroughly. Add fried potatoes. Marinate for about 4hrs in biryani pot.
- Layer with half of cooked rice on top of masala followed by green peas. Top the remaining rice, pour over remaining milk, 2 cups of water, a little ghee and rest of fried onions. Cover with lid and cooked on low heat for about 40 minutes.
- Remove the lid and use a spoon to check whether part of biryani adheres to the bottom of the pot, which indicates that cooking has been completed. If not, replace lid and allow cooking on low heat for another 10 mins.
- Serve with vegetable pickles, cucumber and carrot salad and spiced sour milk.
