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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Biryani maybe originated in Turkey and Arabia but In fact , it is the only pan-Indian gourmet delicacy found in menus anywhere in the country . Historically, long-grain brown rice was used in North India; while, short grain Zeera Samba rice was used in South India . Read more . When fried in ghee , it gives a very distintive aroma , which is hard to forget . Ingredients:
2 c jeera samba rice |
1 tbsp ghee |
1 soup cube |
pinch of tumeric pwd |
4 .5 c water |
1 bay leaf |
1 screwpine leaf |
1 star anise |
1 stick cinnamon |
2 cardamoms , cloves |
pinch of nutmeg |
1 big onion , sliced |
1 big tomato , sliced |
1 bunch mint leaves and corriander leaves |
1 tbsp nuts |
2 tbsp raisins |
ghee or olive oil |
4 chicken drumsticks , chopped into 2 |
fry and paste |
4 green chillies |
4 dry red chillies |
1 tbsp corriander pwd |
1 tbsp ginger-garlic paste |
1 tbsp meat curry pwd |
1 tbsp fennel , crushed |
2 tbsp ghee |
1 tbsp lemon juice |
Directions:
1. Fry the rice in ghee , in a wide heavy bottom pan .
2. Add the water , stock cube and check the salt .
3. Simmer and cook until the water is absorbed .
4. ..............................
5. Meanwhile , fry the spices along with onion , tomatoes and herbal leaves.
6. Add the paste and fry well .
7. Add the chicken and simmer for 20 mins .
8. Add to the rice and mix well .
9. Drizzle the lemon juice and ghee
10. Serve hot.
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