Biryani

Ingredients

• 1500 gChicken
• 400 gLentil
• 400 gRice
• 2 gCinnamon stick
• 2 gCardamom
• 6 gCumin
• 40 gChili pepper
• 240 gYogurt
• 30 gTomato
• 15 gLemon
• 6 gMint
• 0.5 gSaffron
• 2.5 gTurmeric
• 18 gSalt
• 6 gCoriander
• 2.8 gChili powder
• 400 gPotato
• 150 gEgg
• 55 gOil
• 300 gOnion
• 2.5 gGinger
• 9 gGarlic
• 30 gGhee

Instructions

1. 1

   Prepare saffron

   • Lightly toast saffron threads over very low heat, crush finely and steep in 1 tablespoon hot water.
2. 2

   Fry onions

   • Peel and thinly slice onions.
   • Fry in the listed oil over medium heat until pale golden, drain and cool.
   • Keep 1 tbsp fried onions aside and coarsely crush the rest.
3. 3

   Prepare and marinate chicken

   • Wash and joint the chicken pieces and place in a large bowl.
   • Rub ginger, crushed garlic and the saffron over the meat.
   • Add yogurt, tomato puree, lemon juice, mint, turmeric, cumin, coriander, red chilli, salt, 2 cardamom pods and 1 cinnamon stick, the fried onions (except reserved 1 tbsp) and the whole green chillies. Mix well.
   • Marinate for at least 1 hour.
4. 4

   Cook lentils and rice

   • Boil the lentils in salted water until done and drain.
   • Parboil the rice with 2 cardamom pods and 1 cinnamon stick until half cooked, then drain thoroughly.
5. 5

   Fry potatoes and prepare eggs

   • Fry the potatoes in hot oil until light yellow and set aside.
   • Hard-boil, peel and set aside the eggs.
6. 6

   Layering and dum cooking

   • In a large flat-bottom pot add the frying oil and half the ghee.
   • Sprinkle a handful of rice and some lentils on the bottom.
   • Arrange the marinated chicken on top, cover with the remaining lentils, then potatoes, then half the rice.
   • Add the boiled eggs and spread the rest of the rice on top. Optionally place saffron-tinted rice streaks on top.
   • Top with reserved fried onions, pour the rest of the ghee and 120 ml cold water over the top.
   • Seal the lid tightly and heat on high for 5 minutes until sizzling, then reduce to very low and simmer for 60 minutes (dum).
   • Serve hot.