Producer: Mehak Pal Editor: Manuj Yadav
Ingredients Chicken Pieces - 500 gm Biryani Masala - 1 tbsp Red Chilli Powder - 1 tsp Yoghurt - 2 tbsp Ghee - 2 tbsp Fried Onions - 1 cup Lemon Juice - 1 tbsp Cumin Seeds - 1 tsp Black Peppercorns - 1 tsp Green Chillies (Slit) - 2 Mint Leaves - 1 cup Coriander Leaves and Stems - 1 cup Blanched Spinach - 1 cup Ginger-Garlic Paste - 2 tbsp Water - 1 cup Chopped Ginger - 1 tbsp Chopped Garlic - 1 tbsp Soaked Basmati Rice - 1.5 cup Star Anise - 1 Green Cardamom - 3 Black Cardamom - 2 Cinnamon Stick - 1 inch Milk Infused with Saffron - 2 tsp
Step 1 To make a green paste, rind all the ingredients like cumin seeds, peppercorn, green chillies, ginger garlic, blanched spinach, coriander and mint leaves, and lemon juice, together in a grinder until a smooth paste.
Step 2 Marinate the chicken pieces with salt, biryani masala, chilli powder and fried onions. Add half of the green paste and marinate for at least for 2 hours.
Step 3 Take a pan and add the ghee and chicken pieces. Cook the chicken until the chicken turns brown. Once brown add the rest of the green ground masala cover and cook for 10-12 mins.
Step 4 Now, add a piece of burnt coal inside a piece of foil, drizzle some ghee or oil on it and cover the pan with the lid for a few minutes so the gravy has a smoky flavour.
Step 6 In another steel bowl, add water along with the whole spices, green chillies, and salt and allow it to boil. Add the rice and cook till 70% done. Drain the excess water and pour the rice over the chicken gravy.
Step 7 Add the fried onions, saffron milk, boiled eggs (optional), tomato slices (4-5), and roasted cashew nuts over the top.
Step 6 Cover with a heavy lid and allow this to steam for some time. Serve and enjoy!