Recipe Cook Time
|:||1 Hour 20 Minutes|
For the rice:
Boil 4 cups of water in a pan.
In a saucepan, heat oil and add bay leaf, green cardamom, brown cardamom, cloves and cumin. Stir for 3 to 5 minutes.
Wash and soak rice in the saucepan and toast the rice before cooking it.
Add the hot water and bring it to a boil.
Drain the rice in a large colander, spread in a big plate, cool.
For the vegetable layer:
In a pan, add 2 tablespoon of oil, few cumin seeds, chopped julienned onions and stir for 2 minutes.
Add chopped capsicum and toss for 2 minutes.
Add oil in the same pan and fry chopped boil potatoes.
Add salt for seasoning. Stir 2 minutes and keep it aside.
For the chicken layer:
In another pan, heat oil. Add 3 - 5 bedaki chillies, cumin seeds, ginger garlic paste, turmeric powder, red chilly powder, cumin, coriander powder.
Add a couple of drops of oil and stir for 2 minutes. Season it with sea salt.
Add the chicken and stir for 2 minutes.
Add sugar and tomatoes. Cook for 10 minutes.
For the milk layer:
In a pan heat milk and add saffron and clarified butter. Stir for 2 mins.
To fill the handi:
In a handi, pour some chicken gravy.
Take half the rice and spread at the bottom, over the gravy.
Top with layer of chicken and a bit of the gravy.
Add most of the rice over this layer.
Top with layer of vegetables and spread over rice.
Sprinkle saffron infused milk and some lime juice.
With a spoon, draw lines across the layers.
Cover with lid and seal edges with dough.
Cook on a low flame for 30 minutes.
A handi is a round pot like vessel, with the neck narrower than the base.
It may be made of metal or earthenware. It must be heatproof though. If not available use a deep, heavy saucepan.
For a biryani with a stronger flavor, mix in some powdered mace, nutmeg into the rice before transferring to the handi.
To save time, prepare handi a few hours ahead, and bake just before serving,