JODHPURI MURG BIRYANI

Ingredients for the masala
Chicken - 1kg
Onion (chopped) - 4 medium
Ginger/Garlic paste – 2 Tspn
Red chilly powder – 2 Tspn
Turmeric powder – ½ Tspn
Coriander powder - 3 Tspn
Salt - to taste
Tomatoes puree – 2 medium
Beaten curd - 4 Tbspn
Garam masala powder – ½ Tspn
Coriander leaves (chopped)
Oil

Whole spices:
Cardamom – 3pcs
Bay leaf – 1 or 2
Whole red chilly – 3 pcs
Whole pepper – ¼ to ½ Tspn

Method:
1. Wash chicken, pat dry & marinate with some chili powder, turmeric powder & salt (you may use Tandoor powder as alternate) & set aside for 15 to 30 mnts. (Chili powder/turmeric powder measure not listed in the ingredients)
2. Heat oil in a heavy bottom vessel, and sauté the marinated chicken. Cook the chicken for few minutes and remove it from the vessel and set aside.
3. In the same vessel, add whole spices to it, allow them to crackle.
4. Add chopped onions & cook till they become golden in colour.
5. Add ginger & garlic paste, chili, turmeric & coriander powder along w/salt. Cook on low fire for 5 min.
6. Add fresh tomato puree to the mix & cook till masala is well coated.
7. Add the cooked chicken and mix with the masala gravy & beaten curd & cook the chicken on slow fire for 15 min or till it is done.
8. Add garam masala powder & coriander leaves in the end & serve hot.

Ingredients for the Rice
Basmati Rice – 2 cups washed & soaked for ½ hr
Garam Masala (Cinnamon-1” pc, Cloves-6 pcs, Cardamom-4 pcs, Bay leaves–2pcs)
Oil/ghee – as required
½ cup finely sliced onion, Cashew nuts– 10pcs, Raisins–2 Tbspn
Salt to taste

Biriyani Rice Preparation:
Heat sufficient ghee/oil in a heavy bottom vessel and fry ½ cup onion till turns golden brown. Remove and keep aside. In the same ghee/oil vessel, fry the cashew nuts and raisins, remove it and keep it aside for garnishing. Now slightly fry the rice along w/cinnamon, cloves, cardamom and bay leaves for few minutes. Then add 4 cups of boiling water, salt and allow it to cook on a medium heat.