RECIPE
CHICKEN BIRIYANI
CHICKEN BIRIYANI USING PRIME CROP’S KALIJEERA RICE
Instructions:
Prepare the Ginger-Garlic Mixture:
Crush the ginger and garlic into a coarse mixture without adding water. Set aside.
Cook the Masala:
Heat oil in a large pan and fry the sliced onions until they turn light brown. Add the sliced tomatoes and cook until they blend with the onions. Add the crushed ginger-garlic mixture and cook for 2 minutes. Stir in the green chilies, mint, and coriander leaves. Mix in the turmeric powder, coriander powder, biriyani masala, yogurt, lemon juice, and salt. Add the chicken pieces and combine well. If using rose essence, dilute it in 2-3 tablespoons of water and mix it with the chicken. Cover and cook the chicken on medium flame until it is almost done. Ensure the masala is thick and coats the chicken well.
Cook the Rice:
* In a separate pot, boil 6 cups of water. Add salt, cloves, cardamom, and cinnamon. Once the water is boiling, add Prime Crop’s Kalijeera Rice.
* Cook on medium flame until the rice is 80% done (the grains should be firm and not fully soft). This usually takes about 10-15 minutes.
* Drain the partially cooked rice and set it aside.
Layering and Dum Cooking:
* Spread the cooked chicken and masala evenly in a large, heavy-bottomed pot. On top of the chicken, layer the partially cooked Kalijeera rice.
* Sprinkle fried cashews, raisins, and a tablespoon of ghee over the rice. Cover the pot with foil paper, banana leaf, or a tight lid to seal it completely.
* Cook on high flame for 5 minutes, then reduce to low flame and allow it to cook for another 10 minutes. Turn off the heat and let it rest (dum) for 30-45 minutes without opening the lid.
- Serving:
- Gently mix the rice and chicken before serving to distribute the flavors evenly.
- Serve hot with raita, pickle, and papad for a complete meal.
Enjoy the rich aroma and taste of Kalijeera Rice in this flavorful and authentic Chicken Biriyani!