1 Take a mixy jar and add the below to it –

• Ginger – 50 grams (cut into small pieces)
• Green chillies – 6 (each chilli cut into two)
• Garlic – 10 cloves
• Fennel seeds – 3/4 tbsp

Grind the contents to a paste (without adding water) and then transfer the paste to a small bowl and keep it aside for later use.

2 Take a big pan and add the below –

• Onion – 200 grams (thinly sliced)
• Tomato – 200 grams (cut into small pieces)
• Mint leaves – few
• Coriander leaves – few
• Curd – 100 ml
• Lemon juice – from half a fruit
• Masala paste – obtained in step 1
• Turmeric powder – 1/4 tbsp
• Chilli powder – 3/4 tbsp
• Cumin powder – 1/4 tbsp
• Garam masala powder – 1/4 tbsp
• Coriander powder – 1 tbsp
• Salt – 3/4 tbsp
• Chicken – 1 kg

After adding the contents, start to mix them well with our hands or spoon.

Let them marinate for the next 30 minutes.

3 Now,

• let’s place the pan (with chicken and masala) on burner with HIGH FLAME.
• Pour oil – 150 ml (prefer to use ground nut oil).
• Close the pan with a lid.

4

• Let’s wait till the pan gets hot and contents start to boil.
• After that turn flame to LOW MODE. Let the contents cook in low flame for the next 10 minutes.
• At the end of 10 minutes, turn off the flame.
• Let the pan stay with lid on it.

5 Take a 5-litre capacity vessel. Pour in 3 litres of water. Turn on the flame and let the water boil.

6 Once the water boils, put in –

• Mint leaves – few
• Coriander leaves – few
• Salt – 1.5 tbsp
• Rice – 1 kg (soaked for 30 minutes)
• Stir well – so that rice particles don’t stick to one another.

Wait till rice cooks 50%.

How to find if rice is cooked (to 50%) – Take one grain and crush it with our fingers and we should feel the rice is soft and paste like and not crunchy. Also, the size of rice would have grown if it got cooked. Turn off the flame then.

7

• Now, remove the lid from pan containing chicken and masala.
• With the help of a steel strainer, take the rice out from the boiling water and put into the pan with chicken. Or if we don’t have strainer, we can use the old method of closing the vessel with a lid and tilting it to pour out the excess water.

8 Level the rice all over the pan. Close the pan with a lid. With LOW FLAME, let the contents cook for the next 30 minutes.

9 After 30 min, remove the lid, stir gently from bottom to mix the rice and masala. Turn off the flame.

10 Take another flat pan, Turn on the flame, pour 50 ml ghee, wait till it gets warm, then put in 25 grams of cashew nut and dry grapes. Stir till grapes become little big. Pour the ghee all over the biryani and then stir gently to mix.

Then we can serve and cherish the rich taste of biryani.