Name: Aligarh Biryani recipe by Menaga Sathia at BetterButter
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Ingredients: Chicken with Skin - 500 gm; For Chicken Stock :; Grated Ginger -1 tsp; Garlic cloves -5; Fennel seeds -1 tbsp; Coriander seeds -1 tbsp; Black cardamom -1; Bay leaf -1; Pepper -1 tsp; Cloves -2; Green chillies -8 ,chopped; Chopped onion -1/2 cup; Oil - 1 tsp; Salt - to taste; Water -2 cups; For Biryani :; Basmathi -2 cups; Curd -3/4 cup; Salt - to taste; Oil -1 tsp; Chopped ginger -1 tbsp; Garlic cloves -10; Cinnaman stick -1 " stick; Grated Nutmug - 1/8 tsp; To Temper :; Pepper -1/2 tsp; Black cardamom -2

Ingredients Serving: 4

Chicken with Skin - 500 gm
For Chicken Stock :
Grated Ginger -1 tsp
Garlic cloves -5
Fennel seeds -1 tbsp
Coriander seeds -1 tbsp
Black cardamom -1
Bay leaf -1
Pepper -1 tsp
Cloves -2
Green chillies -8 ,chopped
Chopped onion -1/2 cup
Oil - 1 tsp
Salt - to taste
Water -2 cups
For Biryani :
Basmathi -2 cups
Curd -3/4 cup
Salt - to taste
Oil -1 tsp
Chopped ginger -1 tbsp
Garlic cloves -10
Cinnaman stick -1 " stick
Grated Nutmug - 1/8 tsp
To Temper :
Pepper -1/2 tsp
Black cardamom -2

Instructions

*Remove the Skin and spare parts from the chicken,keep it aside.Then chop the chicken into normal pieces.Wash and drained the water completely.
In a Pressure cooker add oil ,temper with cloves,cardamom ,ginger,garlic .Then add the chopped onion &garlic .Saute it well .Then add the chicken skin &spare parts.Saute well until it turns white colour
*Finally add 2 cups water,salt,Pepper,Fennel seeds,coriander seeds .Cook at high flame for 4 or 5 whistles .
*Once the pressure settled down,drain the water.Now the chicken stock is ready.
How to make biryani : Wash and soak the rice for 10mins and drain the water completely.Grind the ingredints given "To Grind" to a fine paste.
*In a pressure cooker add oil ,temper with the ingredients given under"To temper ".
Then add the ground paste,saute it well until the raw smell goes away.
Then add the chicken pieces ,saute it well until turns pale colour.Now add the whisked curd .Saute for a min.
*Now add the 2 cups chicken stock ,salt(carefully add it,already salt in stock ),Soaked basmathi , 1 cup water .
Cook at high flame for 1 whistle,then low the flame cook it for 5 mins.Switch off the flame.
*Once the presseure gone ,mix the rice gently .Simply you can serve with raita OR with chicken gravy.Kids will love it !!

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