SUFIANI BIRYANI RECIPE
Ingredients
1: chicken 1 kg (cut in 12 pieces)
2: rice 750g (80% boiled with salt 2 tbsp)
3: almonds 25 (grinded)
4: giger & garlic paste 2 tbsp
5: yogurt 1 cup
6: salt 1 & 1/2 tsp
7: green chilli 2 tbsp (paste or can add more to your taste)
8: fresh coriander
9: fresh mint
10: oil 3/4 cup
11: black pepper powder 1 tsp
12: mayo 1/2 cup
13: star anise 1
14: bay leaves 2
15: Cinnamon stick 1
16: green cardamom 6
17: cloves 8
18: black pepper corn 8
19: desiccated coconut 2 tbsp (dry roasted & crushed)
20: cream 1/2 cup
21: lemon juice 3 tbsp
22: fried onions 1/2 cup
23: butter 50g (melted)
24: kewra water 2 tbsp
Instructions
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1: in a bowl mix coconut, lemon juice, cream, mayo mix and keep aside.
2: in a bowl add chicken, ginger & garlic paste, salt, black pepper, almonds, green chilli paste, yogurt mix and leave it for 1 hour.
3: heat oil add bay leaves, green cardamom, star anise, black pepper corn, cinnamon stick, cloves fry it 1 minute and then add the chicken mix well, add the mayo mixture, mix well, wait for a boil on high flame (now add the fresh coriander & mint) and then cover cook on low to medium flame till the chicken is tender and the oil comes on the surface.
4: now add the boiled rice on the curry, then kewra water, fried onions, melted butter, cover the lid with a tea towel, first on high flame for 5 minutes and then simmer on low flame for 10 minutes.
5: serve hot with mint chutney.
