1. in a chopper add fresh coriander 1/2 cup, fresh mint leaves 1/2 cup,3-4 green chilies, 2 tomatoes, chop them, but do not chop very fine. now add 250 gm yogurt run food processor just for 5 seconds. set aside.
3. add 3/4 cup oil in a pan fry onions. when onions are light brown, take out half of them. set aside we will use them at end in dum (layering the rice)
5.now add all list 2 ingredients •deggi mirch or Kashmiri lal mirch 1 heaped tbsp ,red chili flakes 1 tsp,coriander powder 1 tbsp•cinnamon powder 1/2 tsp •clove powder 1/4 tsp •ginger powder 1/2 tsp •cumin seeds 1 tbsp •caraway seeds 1/2 tbsp •nutmeg powder 1/4 tsp •cardamom powder 1/2 tsp •whole big cardamom 2 •whole star anise 2 •garam masla powder 1 tsp salt 2 -3 tsp ….and add 2 tbsp desi ghee, stir well with 1/4 cup water….I am adding water ,because it will help all masalas not to burn. and I used desi ghee …. because it will give biryani a very nice aroma….and its a great trick of making aromatic biryani.
9. in a big pan boil water, with 6 tsp salt, 1 tez patta, 1 tbsp cumin seeds, 1 tsp caraway seeds….and don’t worry about adding salt in it. always be generous in adding salt in biryani rice…because we will throw the water….and rice should have right amount of salt in them while making biryani.
11.Separate the rice in 3 parts and chicken curry in 2 parts. now take a big wide pan for dum. add some oil+ masala from chicken in bottom of this pan. Always take a bigger pan for dum in biryani.it will allow the rice to spread more better. and they will not stick together.
14. now add 1/3 remaining rice on top. add the brown onion we fry and earlier and separate for dum (layering the rice) . and chopped fresh coriander. add yellow colour on it . sprinkle 1 tbsp kewra water and with tight lid on cook it on high heat for 2-3 minutes. then turn the heat very low and cook it for 15-20 minutes.
I’m Aini the voice, author, and creator behind Funcooking. I started as a casual hobby which has now grown into a full-blown business (!!) that reaches millions of people with fun recipes each month.
As a long-time food blogger and chef, I’ve had the pleasure of studying and working as a pastry chef. During this time, I’ve gained invaluable experience in the kitchen and crafted unique desserts that have delighted family and friends alike.
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