Husband is an avid biryani eater ! He keeps trying new varieties.. and does not leave even a roadside eatery.
He recently found one near our house, they sell Donne Biryani .. Its basically a mildly spiced biryani sold in dried banana leaf bowls.
Chicken – 250 grams
Rice ( Short Grain ) – 2.5 cups , soaked in 4.75 cups of water for 1 hour.
1/4 cup coconut milk
Kasuri Methi – 1 TBSP
Curd – 1/2 cup curd
Turmeric Powder – 1/2 tsp
Onions – 4 thinly sliced ( Large Onions )
Green chillies – 7
Cloves – 4
Cinnamon – 2 inch piece
Cardamom – 2
Pepper – 1 tbsp
Bay Leaf – 1
Ginger garlic paste – 2 TBSP
Chilli Powder – 1 TBSP
Coriander Powder – 1/2 TBSP
Mint and coriander leaves – 1/2 cup tightly packed
Salt to taste
Lemon Juice – 2 TBSP
Ghee – 3 TBSP
Oil – 2 TBSP
Heat 1 TBSP ghee and 1 TBSP oil in a pan, add 5 cloves, 1/2 inch cinnamon, 1 cardamom, 1/4 tsp black pepper and fry for 10 second. Add 5 green chillies and fry. Then add in the onions ( keep aside a few ), ginger garlic paste and fry till golden brown.
Then add in the red chilli, coriander powder and fry for 3-4 minutes. Add the mint and coriander leaves, fry till they wilt. Cool and grind to a smooth paste.
Add the onion paste, curd, turmeric powder, salt, lemon juice to the chicken, mix well and marinate for 1 hour.
Heat 2 TBSP ghee and 1 TBSP oil in a pressure cooker, add 2 cloves, 1/2 inch cinnamon, 1/4 tsp pepper, 1 bay leaf, 2 green chillies and the rest of the onions. Fry till the onions turn golden brown.
Now add the marinated chicken, fry for 10 minutes on low flame. Now add the rice with the water, coconut milk and kasuri methi.
Stir once, check salt and add more if necessary. Close the lid and cook for 10-15 minutes ( Don’t put weight )
Open lid, fluff with a fork and serve