Phuppijan’s recipe for Haray Masalay ki Biryani. It’s light and not overly spicy. A good biryani for everyday meals.
Servings
8
servingsPrep time
30
minutesCooking time
1
hour15
minutesTotal time
1
hour45
minutesIngredients
1 kg chicken
4 medium onions
1 tbsp cumin (whole)
1 tbsp peppercorn (whole)
4 cloves
2 green chilies (for marinade)
3 green chilies (for garnish)
10-12 green cardamoms
2 tsp salt
2 medium bunches coriander leaves
4 tbsp desiccated coconut
3 cups rice
1 cup yogurt
Saffron (optional – but don’t replace with colour)
Directions
- Fry onions in oil/ghee and set aside.
- Grind dry spices (salt, peppercorn, cumin, cardamom, cloves).
- Blend the dry ingredients into yogurt, half of the fried onions, coriander leaves, 2 green chilies and coconut.
- Marinate the chicken in this mixture for 1-2 days.
- Cook the chicken in the same oil used for frying onions. Cook till half done (and water dries up).
- Boil rice till half done. Drain.
- When the chicken is cooked through, layer rice and sprinkle remaining fried onions, chilies and saffron.
- Leave to cook on low heat for an hour (or until rice is cooked through).
