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Zafrani Biryani (Chicken biryani seasoned with saffron)
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Servings:
6
Author:
Course:
Vegetable Dishes [/dishes/vegetable-dishes/]
Rice recipes [/dishes/vegetable-dishes/rice-recipes/]
Cuisine:
Indian [/cuisines/indian/]
🧂 Ingredients
1.1 lb
Rice
Basmati or any long-grained variety
2.2 lb
Chicken
22 oz
Yoghurt
dahi
a pinch Saffron
kesar
3 1/2 floz
Milk
2 1/2 tbsp
Cream
2 tbsp
Mint
pudina leaves
2 tbsp
Green coriander
hara dhaniya
28 floz
Water
2
Bay leaves
tej patta
10
Green cardamom
choti elaichi
10
Cloves
laung
Salt to taste
5 oz
Butter
unsalted
2
Black cardamom
badi elaichi
4
Cinnamon
dalchini, 1 inch sticks
1 tsp
Mace
javitri
3 tsp
Black cumin
shahijeera seeds
2 oz
Onions
sliced
1 3/4 oz
Ginger
adrak paste
1 3/4 oz
Garlic
lasan paste
2 tsp
Red chilli powder
2 tsp
Lemon
nimbu juice
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Instructions
1
Clean, skin and cut the chicken into 8 pieces.
2
Wash the rice and soak for at least half an hour.
3
Whisk the yoghurt in a bowl and divide into two equal portions. Dissolve the
saffron in warm milk and cream. Add one portion of the yoghurt to it. Add the
mint and green coriander to this.
4
Preheat oven to 150°C (300°F).
5
In a saucepan, bring the water to the boil and add 1 bay leaf, 2 green cardamom,
and 2 cloves. Add the drained rice and salt to taste. Boil for a few minutes
until the rice is half cooked. Drain the rice with the whole spices and keep
hot.
6
Heat the butter in a pan; add the remaining whole spices and black cumin seeds;
saute on medium heat. Add onions and saute until golden brown. Add ginger-garlic
paste and red chilli powder; stir for 15 seconds.
7
Add the chicken and salt to taste and cook for a further 3 - 4 minutes.
8
Add the second portion of plain yoghurt along with approximately 1 cup water;
stir and bring to the boil. Lower heat and simmer until the chicken is almost
done. Stir in lemon juice and check the seasoning.
9
Grease a large Baking dish. Spread half the chicken mixture and sprinkle half
the saffron-yoghurt mixture over this. Now spread half the parboiled rice.
Repeat the same process for the remaining half. Cover with a moist cloth and
seal the dish with dough.
10
Slow-bake in the oven (dum) for 10 - 15 minutes.
11
Remove and serve hot, garnished with fried almonds.
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