Daab Chicken Biryani - By Chef Meharvan Singh Kandari

Ingredients:

- Basmati Rice - 2 cups

- Chicken - 250 gm

- Potato - 100 gm

- Onion - 1/2 cup

- Ginger Paste - 1 tbsp

- Garlic Paste - 1 tbsp

- Plain Yogurt - 1/2 cup

- Lime - 1 no.

- Ghee - 2 tbsp

- Kewra Water - 1/2 tsp

- Rose Water - 1/2 tsp

- Biryani Essence Garam Masala - 1/2 tbsp

- Tender Coconut - 1 no.

For Biryani Masala:

- Black Cardamom - 2 nos.

- Cloves - 10 gm

- Cinnamon - 2 nos.

- Shahi Jeera - 1 tbsp

- Shahi Mirch - 5 to 6

- Javitri - 2 nos.

- Rose Petals - 1/2 no.

Method:

1. Dry roast all the ingredients listed for making Biryani Masala and grind them.

2. Coat chicken leg and thigh pieces with mustard oil, salt, ginger paste, garlic paste, plain yogurt, biryani masala, and red chilli.

3. Mix well and set aside to marinate for 30 minutes.

4. Drizzle the cooking oil in a large pot and add thinly sliced onions.

5. Fry the onions until they turn golden brown and then switch off the stove.

6. Cut potatoes into half and add to the pot along with salt, turmeric, and red chilli powder.

7. Fry the potatoes for 2 minutes and remove them from the stove.

8. Stir cloves, cardamoms, cinnamon sticks, sliced onions, and marinated chicken pieces in the pot.

9. Fry them for 3 minutes.

10. Pour hot water and toss the potatoes back in the pot.

11. Add kewra water and then mix biryani masala.

12. Cover with a lid and cook for 20 minutes on low flame.

13. In a separate pot, add cinnamon sticks in salted water along with cardamoms, bay leaves, shahi jeera, and ginger.

14. Let the spices add flavor for about 3 minutes and then strain out of the water.

15. Add basmati rice that has been soaked for 30 minutes.

16. Cover it with a lid and let it cook for 5 minutes on high flame.

17. Remove the lid and put the rice out and set aside.

18. Add a handful of fried onions to the chicken pot along with green chilies.

19. Add cooked rice on top of the chicken.

20. Pour kewra water, rose water, and saffron water over the rice.

21. Add ghee and fried onions.

22. Serve it in a tender coconut.