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Ahmedi Murg Biryani recipe

Ingredients   (Measurement Conversion Calculator)

1 Tablespoon chopped, Coriander
1 teaspoon each of Red Chilli and Coriander powders
2 cups Flavored Rice(Basmati)
2 medium sized Onions, chopped
2 each of Bay Leaves, Cloves and Green Cardamoms
2 teaspoons Sugar
6 cups Water
1 cup Hot Water
2 Tablespoons Yoghurt
2 Tablespoons Clarified Butter(Ghee)/Butter
Salt to taste
A sheet of Aluminum Foil for sealing
1 Tablespoon each of chopped Ginger and Garlic
2 Green Chillies, slit
6 Black Peppercorns
8 medium pieces of Chicken
2\" Cinnamon Stick, broken

Directions

In a large vessel combine the rice, water, half the whole spices, salt and cook till the rice is half-done. Drain the excess liquid and spread the rice on a plate to cool. Heat the clarified butter(ghee)/butter in a heavy-bottomed pan till hot and fry the remaining whole spices for a few seconds. Add the chopped onions and fry till they are browned. Add the chicken pieces, spice powders, slit green chillies, chopped coriander, ginger-garlic,salt, sugar and fry on medium level for about 2 minutes. Add the hot water and cook uncovered on a low level for about 20 minutes or till the chicken is tender and well cooked. Add the yoghurt and cook till the gravy thickens. In a large heavy- bottomed pan add some hot melted clarified butter(ghee)/butter, arrange a layer of chicken with gravy topped with a layer of rice. In this way arrange alternate layers of melted clarified butter(ghee)/butter, chicken and rice till they are all used up. Make sure the topmost layer is of rice topped with melted clarified butter(ghee)/butter. Spread the aluminum foil on the top of the pan and cover it with a tight fitting lid. Cook on very low level (a griddle should be kept under the pan to cook on indirect flame) for another 25 minutes. Alternatively cook for the same amount of time in a pre-heated oven.