For spice bundle(Tie in a muslin cloth or clean thin towel)
2 tspn garlic garlic, 2 cardamom
1/4 cup chopped onion
1/2 tspn fennel seeds, 1 mace (javithri)
1/2 tspn black pepper, 2inch cinnamon
1 cup of potatoes, 3 and 1/2 cups water, oil, salt
Instructions
Heat water with salt and the spice bundle till
it starts boiling. Add chicken pieces. Cook
till 3/4th done. (I used tender chicken
breasts, so it took hardly a minute. Based on
the kind of chicken used, the time varies).
Take out the chicken pieces in a bowl. Reserve
the water. Discard the bundle.
Wash the rice and keep aside. In another pan,
heat a little oil and add green cardamom,
cloves, bay leaves, shah jeera. Add rice and
fry for few minutes. Measure the reserves
water. Add about 2 and 3/4 cups of this water
to rice and cook till the all water is
absorbed.
n another pan, heat oil and fry the potatoes
till they are golden brown. Take out on a clean
plate. Heat oil in same pan and add sliced
onions. Fry till they are slightly brownish.
Add the chicken and paste, add little salt if
required. Fry for few minutes.
In a thick bottomed pan, spread some oil. Add
half the amount of cooked rice. Now spread the
chicken and potatoes. Cover with remaining
rice. Cover the lid.Cook on a very low flame
for about 15mins (by this time all parts of
biryani are cooked. This step allows all the
rice to absorb spices).
Serving
Suggestions
Serve hot as it is or with gravy.
Originally Submitted
1/11/2016
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