Rice flavoured with freshly ground spices, cooked with chicken and herbs in a sealed pot. A true taste of home.
Powder the special garam masala powder.
Start by marinating the chicken with all the ingredients given. Let it marinate for two hours. If you can do it overnight, even better!
Wash and soak basmati rice for an hour. Bring lots of water with salt to a boil. Once it boils, add in the drained rice and cook it for 5 to 7 mins till it is 90 percent done. When you taste it, it should have a bite. Drain it and set aside.
Heat oil in a big pot which you are making biryani. Add in onions and fry till golden, drain and set aside.
Soak saffron in some warm milk, heat ghee in a pan and fry cashews till golden.
In the same oil add in chicken and mix well for 5 mins.
Now layer the rice over it, top with fried onions, chopped herbs, saffron milk, fried nuts along with the clarified butter and rose essence. Cover the entire pot with foil and cover with a plate. Place a weight over it and let it cook on a very very low flame for 30 to 35 mins.
Remove the weight and foil and fluff the rice carefully with a fork. Serve hot with salna and raitha.
Serving Size 1 plate