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Chicken Biryani
Instructions
  1. Soak rice for 20 min and rinse clear
  2. In cheesecloth bag or herbal ball strainer Add: 3 Black Cardamom pods 6 Green Cardamom seeds 4 Cloves 6 Black Pepper 2 Bay Leaf 2” - 1 Cinnamon Stick
  3. Bring 6 Cups of water to a boil Add: Add 1 tsp. of Caraway seeds Add 1 tsp. of Sea Salt Add seasoning bag
  4. Add Rice to boiling water
  5. After 2 min of cooking remove approx. 1 cup of rice and set aside.
  6. Cook rice for about 3 min more. Parboil it or 3/4 cooked…do not overcook.
  7. Drain rice and set aside
Recipe Notes

In a cast iron port layer the following order:
• Grease with Ghee on bottom of pot
• Chicken
• 1 Cup browned onion
• Drizzle with Ghee
• 1 cup of uncooked rice
• Sprinkle with Coriander
• 4-6 mint leaves
• 1/2 cup of browned onions
• 1/4 tsp. Garam Masala Powder
• 1 tsp. Green Cardamom Powder
• Add remaining rice on top
• 1/2 cup of browned onions
• 1/4 tsp. Garam Masala Powder
• 1 tsp. Green Cardamom Powder
• 5 Tbsp. Ghee drizzled all over
• Drizzle Saffron soaked in water or milk.
• Almond slices

 

Make sure there is a heavy lid on.

Put on stove on high for 5 min. Put pot on diffuser for 1 hour or put in oven on 425 for 45 min.