My Mother’s Signature Layered Biryani

INGREDIENTS:

• Chicken:
• 30 grams gee 2 tablespoon
• 15 ml gram vegetable oil 1 tablespoon
• 4 cloves
• 4 cardamom
• 1 cinnamon stick
• 1 Star anise
• 6 curry leaves
• 3 fresh green chilies
• 1 large finely minced red onion
• 2 garlic cloves
• 1 tablespoon ginger 15 ml
• 1 whole chicken cut in 4 Pieces 600 grams
• Turmeric 1 teaspoon 5.0 ml
• Madras Curry powder 2 tablespoon 15 ml
• Coriander powder ½ teaspoon 2.5 ml
• Cumin powder 1\2 teaspoon 2.5 ml
• 1 teaspoon salt 5.0 ml
• 1 cup yogurt 250ml
• ¼ Fresh finely chopped coriander 60 ml
• Rice:
• 500-gram 2 cups rice
• One teaspoon salt
• 1 stick cinnamon
• 1 cardamom
• 1 teaspoon saffron powder
• 1 tablespoon rose water

Methode:

• Wash rice and soak for at least half an hour in a clay pot and add a teaspoon of salt.

• Add Butter and vegetable oil once the pot is somewhat heated.
• Then, proceed to add the curry patta leaves and the finely minced onion. When it turns golden, add garlic and ginger paste.

• Wash the chicken with white vinegar, then repeat that step and pat it till it is dry.
• Mix the spices of turmeric, curry powder, cumin, coriander, cumin, and salt, and massage them on the chicken pieces until the chicken is covered with the spice mix.

• After that, add the chicken to the pot of the caramelized onion and wait for the chicken to sweat and turn golden brown.
• When it does, add one cup of plain yogurt and let it on low heat for half an hour.
• Then, add coriander leaves then remove the chicken from the heat when it is fully cooked to a golden brown color.

• In a separate pot, boil 8 cups of water with 1 teaspoon of salt, 1 cinnamon stick, and 1 cardamom, and let the rice half boil.
• Then, drain the rice and keep half a cup of rice water.
• Add 1 teaspoon of saffron powder and 1 tablespoon 15ml rose water to the rice water.
• After that, add half of the drained rice in a clay pot and then one layer of caramelized onion. Continue then by adding the chicken pieces and the remaining rice above the chicken.

• Pour the saffron rose water mixture into the rice and finish by garnishing it with caramelized onion and fresh coriander.
• Before putting the clay pot in the oven, make sure to cover the pot with ready-made rolled puff pastry, brush it with butter, and sprinkle it with black fennel seeds and white sesame.

• Finally, preheat the oven on 130 celsius for half an hour and for the next half an hour, place the pot inside the oven until the puff pastry is golden.