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Recipe
Ingredients:
* 1kg chicken pieces brined(optional)
* 100g soacked then boiled masoor
* 700g potatoes, cut into pieces ,coated in a little food colour before frying
* 3 cups rice not fully cooked
* Saffron strands (for soaking)
* Food color, for drizzling
* Charcoal and oil for smoking
Marinade
* 250ml maas (cultured milk)
* 250ml yogurt
* 3 tablespoons ginger and garlic paste
* 1 teaspoon turmeric powder
* 2 tablespoons chili powder
* 1 1/2 tablespoons cumin (jeera) powder
* 500g tomatoes, blended into a liquid
* 1/4 teaspoon food color
* 1/2 tablespoon salt
* 1/3 cup oil
* 1 teaspoon garam masala
* 2 tablespoons vinegar
Instructions:
1. In a large pot, combine all the ingredients listed for the marinade. Cook the marinade until it thickens .Set aside.
2. Make small slits in the chicken pieces. Apply the prepared marinade all over the chicken pieces. Allow the chicken to marinate for at least 2 hours
3. In a large skillet or pan, heat oil over high heat. Add the chicken and fry on each side until a charred color. The chicken doesn’t need to be fully cooked at this stage. Remove the chicken from the skillet and place in a large pot.
4. Pour any leftover marinade over. Then make a well in the centre and place a small dish with oil in the middle.
5. Heat the charcoal until it’s red-hot and then place it in the dish with oil in it . It’ll start to smoke. Immediately close the lid and leave it there for about 8 mins.
6. Once done open the pot remove the oil and dish . Then Layer the chicken, masoor, and potato.
7. Layer the rice evenly over the chicken.
8. Repeat the charcoal smoking method with a new piece of coal
9. Remove the charcoal and discard it.
10. Once smoked remove the oil dish an level out the top
11. Sprinkle saffron strands soaked in a little warm milk . Drizzle few drops of food color over the top layer of rice.
12. Close the lid tightly. Seal with dough or even foil and cook the biryani over low heat for about 20 minutes on low until the chicken is fully cooked and the rice is done .
13. Serve hot and enjoy the rich flavors.
by Zaibzhoosen