Donne Biriyani/Palao

      CHICKEN DONNE BIRIYANI/PALAO

Preparation time: 25-30 minutes

Cooking time: 45 minutes

Course: Main  Cuisine: Indian

Serves: 6-8

INGREDIENTS

For Masala Paste

Oil                                             2 Tbsp

Cinnamon stick                      4 inch

Cardamom                              4 no's

Cloves                                     11 no's

Black pepper corn's               1 Tbsp

Onions (sliced)                       3 large

For Green Paste

Coriander leaves                    1 handful

Mint leaves                             ½ handful

Methi leaves                           ½ handful

Green chillies (Small)            30 no's

For Biriyani/Palao 

Oil (Refer note)                        80 ml

Cinnamon stick                       1 inch

Cloves                                       4 no's

Cardamom                               4 no's

Mace (japatre)                         1 no

Star anise                                 1 no

Stone flower                             1 no

Cumin seeds                            1 tsp

Bay leaf                                     2 no's

Kasuri Methi                             1 Tbsp

Onion (sliced)                           1 large

Ginger garlic paste                  4 tsp

Chicken (with bone)                1 kilo

Turmeric powder                      ¼ tsp

Red chilli powder                     2 tsp

Salt                                            1 + 1 Tbsp

Masala paste Prepared

Green paste Prepared

Water (refer note)                    1:2 

Jeera Sambar Rice (soaked)  1 kilo

Ghee                                           2 Tbsp

METHOD

For Masala Paste

In a frying pan add oil and heat in medium flame when the oil is hot add cinnamon stick, cardamom, cloves, black pepper corn's and saute for minute and now add in the onions and saute till translucent. Turn off the heat when the onions are translucent and let it cool down in room temperature, transfer the mixture to a blender and add a small quantity of water and blend in fine smooth paste and keep it aside for later use.

For Green Paste

In a blender add coriander leaves, mint leaves, methi leaves, green chillies and as required water and blend into smooth fine paste and keep it aside for further use.

For Donne Biriyani/Pulao

In a bowl wash the Jeera Sambar Rice and soak it. Meanwhile keep a heavy bottom pot in low flame and add oil (for this particular hacked recipe used oil is required, if not can use fresh cooking oil) followed by cinnamon stick, cardamom, cloves, mace (japatre), star anise, stone flower, cumin seeds, bay leaf and kasuri methi and sauté for a minute. Now add the sliced onions and saute till translucent. When the onion is translucent add in the Chicken, red chilli powder, turmeric powder, crystal salt 1 Tbsp and saute well in high flame for 3-4 minutes and reduce the heat to low. Now add the ginger garlic paste and saute till raw smell goes. Cover the lid and cook the chicken in low flame for 10 minutes. Open the lid add in the masala paste and saute once cover the lid and let it cook for 5-7 minutes. Now open the lid add in the green paste saute once cover the lid and cook it for 5 minutes. Now open the lid and check the water already in the pot and add the remaining water required to cook the rice, crystal salt 1 Tbsp, ghee and bring it to boil. When the water starts to boil check the taste. Add the soaked rice and boil for 2 minutes, now mix the rice once entirely and close the lid and let in cook for 20 minutes in low flame (Just after 10 minutes open the lid and mix everything once so the masala gets a proper mix and close the lid). After the rice is cooked completely turn off the heat and let it rest for 5 minutes before serving. 

Note: oil used by the restaurant is Palm oil, and the oil was already used to fry Chicken Kabab (oil fry) the previous day. 

Before adding the water make sure to evaluate how much water is already available in the pot.

Make sure to use aluminium heavy bottom pot for better results.

Video click here