Chicken Biryani | #ChickenBiryani

Biryani is one of the trademark dishes of Mughlai cuisine.During Mughal rule, food was refined to perfection and into a work of art. Biryani is one such dish that was made in the royal kitchens of the Mughal Emperors. The word biryani originates from the Persian word “birian” which means "fried " or "grilled" , it is a dish of rice and meat. The curry is made rich and smooth with yogurt. Majestic cooks tossed in flavours like cloves, cinnamon and cardamom, and nuts, for example, cashews and almonds. The outcome was a fragrant, sweet-smelling and delightful dish reasonable for royalty.

INGREDIENTS:-
chicken 1200g
onion 2 medium size + 1 for layering
garlic chopped 2 tbsp
ginger chopped 2 tbsp
yogurt 2 cup
cardamom powder 1 & 1/2 tsp
biryani masala 3 tbsp heaped
lemon juice 2 tbsp
green chili 3
cilantro chopped 1/2 cup
mint leaves chopped 1/2 cup
Basmati rice 2 & 1/2 cup
salt to taste
star anise 2 pods
cloves 5-6
milk 1/2 cup
zaffran 1g
boiled egg (optional) 4

Biryani masala recipe:-

INGREDIENTS
3 large red chilli, dried
7 bay leaf
2 tbsp coriander seeds
1 tbsp cumin
1 tbsp caraway seeds
3 mace
2 inch cinnamon stick
1 tbsp salt
1 nutmeg
1 tsp cloves
3 black cardamom
3 star anise
10 cardamom
1 tbsp pepper
1 tsp fennel
½ tsp turmeric
10 prunes

Instructions : In a thick bottomed pan dry roast 3 red chilli and 7 bay leaf till they turn crisp. keep aside.
further dry roast 2 tbsp coriander seeds, 1 tbsp cumin and 1 tbsp caraway seeds till they turn aromatic. keep aside.
also dry roast 3 mace, 2 inch cinnamon stick, 1 nutmeg, 1 tsp cloves, 3 black cardamom, 3 star anise, 10 cardamom, 1 tbsp pepper and 1 tsp fennel
transfer to a blender and allow to cool completely.
also add in ½ tsp turmeric ,blend to fine powder and transfer to the airtight container.
finally, store biryani masala powder in airtight container along with , prunes ,2 bayleaves,salt and some cardamoms.