Nawabi Biriyani - made on 4th September 2011

What did I use:

Chicken – 6/7 pcs
Ginger- Garlic paste - 2 tsps
Salt to taste
Turmeric a pinch
Onions - 1 medium
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Cashew Nut paste - 10 nos
Oil - 2 tbsps
Basmati Rice – 3.5 cups (for 4 people)
Cloves - 3
Cinnamon - 1 inch
Green Cardamom - 2
Bay leaf - 1
Milk - 50 ml
Saffron - few strands
Salt to taste
Ghee - 1 tbsp
Water - 3 cups
Coriander leaves

 How did I cook:

Chop cleaned chicken into small pieces. Marinate the chicken pieces in ginger garlic paste along with salt and turmeric for 1/2 hour.

Clean Basmati rice in water once, max 2 times not more than that as it will break. Soak the rice for 15 mins, in the same water that you are going to use for cooking. This to make sure the minerals and vitamins are not lost.

Meanwhile make a paste of Cashew nut and chop the Onions, Coriander Leaves.

In a small cup, take warm milk and soak the Saffron, so that the colour comes out.

Once 15 mins is done, drain the rice from water, keep the water aside. Please don't throw away the water, remember we are going to use the same water for cooking.

Heat whatever pan you are going to use for cooking the rice.

Add Ghee and sauté the bay leaves, cloves, cinnamon, and cardamom.

Then add the basmati rice, making sure you don't break the rice grains by putting lot of pressure on the rice. Amma always tells me to treat Basmati with respect by stirring it delicately.

Add 3 cups of water and simmer it until the rice cooks. It takes about 15 mins to cook.

Once chicken pieces are marinated for 1/2 half, heat a pan with two tablespoon of oil.

Fry the chopped onion in oil till its brown in colour. Add chicken pieces. Stir well so that its coated well with Onions.

Add coriander powder and chilli powder. Keep it in high flame for 2 - 3 mins constantly stirring it. Please ensure that the curry does not stick to the pan.

Once the oil comes out, add the cashew paste. Sim for 20 min. stirring it frequently to ensure that it is well cooked.

When you have everything cooked and ready, take a thick bottom pan or cooker, coat the bottom with ghee.

Spread a layer of cooked rice, sprinkle saffron on top. Then put a layer of cooked chicken.

Add finely chopped coriander leaves over chicken gravy.Then repeat the process until you are done. Ensure the top layer is rice. so sprinkle Saffron milk again on top. Cover with lid and cook it on low flame for 30 mins.

Once 30 mins is over, remove to a casserole without mixing the rice with chicken gravy.