Mughlai Chicken Biriyani
- I chicken cut into medium sized pieces
- ½ kilo fried and crushed onion
- 2 cinnamon sticks
- 8 pieces whole cloves
- 6 whole cardamoms
- 10 whole black pepper corns
- ¼ teaspoon saffron soaked in milk
- 8 tomatoes crushed or blended
- 1 tablespoon tomato paste (cirio)
- ½ cup curd
- 1 teaspoon Simba Mbili red chilli powder
- ¼ teaspoon Simba Mbili turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon Simba Mbili jeera powder
- ½ teaspoon Simba Mbili garam masala
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- ¼ cup hot oil
- 8 pieces fried potatoes
- Yellow food colour
- 1 lemons juice
- 4 green chillies, coriander and mint leaves chopped
- 3 cups rice
- ½ cup vinegar
- 2 green chillies
- Salt to taste
- Boil the rice, adding the vinegar, green chillies chopped and salt. Drain and keep aside.
- Fry potatoes and keep aside
- In a heated pan, toss the chicken pieces and mix the ginger powder and garlic powder and let the chicken cook for 10 minutes
- Now add the tomatoes, all the masalas and curd and cook until chicken is tender and tomatoes are dry.
- Toss in a portion of fried onion, leaving some for garnishing.
- Now add in the biriyani masala, mint leaves, green chillies, and lemon juice. Pour in 2 spoons of hot oil in the mixture.
- Cook for about 10 minutes and set aside
- In another pot, pour some boiled rice, layer it with the cooked chicken masala and top it up with fried potatoes.
- Sprinkle coriander leaves and pour the other half of the rice
- Sprinkle the saffron milk, coriander leaves, and some more fried onions.
- Cover and steam on low heat for 20 minutes
- Serve with raita.
