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Purani Dilli Ki Degi Biryani


Jun 23, 2017

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Medium

Missing the old Delhi style biryani? This one is sure to take your tastebuds back there!

INGREDIENTS

    500 gm Basmati rice
    4 green cardamoms
    4 bay leaf
    4 cloves
    1 black cardamom
    1 nutmeg and mace
    3 cinnamon sticks
    1 tbsp Oil
    Salt to taste
    3 liters : Water
    Chicken Ingredients
    Chicken-500 gms
    Ginger and Garlic paste: 3 tbsp
    Red Chilli Powder-1 tbsp
    Dum Biryani Masala - 3 tbsp
    Mace
    Nutmeg
    Cinnamon sticks-4
    Cardamom-6
    Cloves-6
    Fried onions- 6
    Lemon Juice- tbsp.
    Semi thick Curd-200 ml
    Ginger Juliennes: 2 tbsp
    Green Chili: 3
    Green chili and pickle: 2 tbsp
    Fresh mint
    Oil/Ghee-5 tbsp
    Raising and Cashew: 2 tbsp
    Salt-2 tbsp
    Yellow food color – 2 tsp

DIRECTIONS

Rice Preparation

1. Soak the rice for 30 minutes

2. Put all the whole spices and salt in the water and give it a boil

3. Add the soaked rice in the boiling water

4. Boil the rice and cook it to 70%

5. Take the rice out of water keep it aside.

Chicken Preparation

1. Heat 1 tbsp ghee in a deg (a big cooking vessel).

2. Add in cloves, cardamom, ginger and green chillies, with chicken pieces and roast for 2 minutes.

3. Add in ginger and garlic paste, dum biryani powder and roast on a high flame for 2 more minutes.

4. Once the chicken is almost done, add salt and 1 tbsp curd.

5. Mix yellow color powder with curd and beat together.

6. Pour in the vessel and mix with the chicken.

7. Layer the cooked rice on top of cooked chicken.

8. Add and hide the chilli pickle in the rice.

9. Seal the vessel with aluminum foil.

10. Cook on a low heat for 6-7 minutes.

11. Pour 3 tbsp ghee on top and cover for 10 minutes.

12. Mix the biryani and serve hot.

About Sadaf HussainFollow On

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Sadaf Hussain is a MasterChef India 2016 finalist, TedX speaker and food and travel enthusiast. When he's not cooking delicious dishes for IFN Hindi, he blogs at www.foodandstreets.com.

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