Ingredients
- 1 kg of chicken thighs
- 1 and a half a cup of plain yogurt
- 1 tbsp of ginger paste
- 1 tbsp of garlic paste
- 1 tbsp of coriander seeds
- 1 tbsp of red chilli powder
- 2 eggs
- 1 tbsp of turmeric
- salt to taste
- 3 tbsp of ghee
- 5 red onions (thinly sliced)
- 10 whole green chillies
- 4 tomatoes (finely chopped)
- 1 tsp of tomato puree
- 1 tsp of garam masala powder
- 2 tbsp of finely chopped mint leaves
- 2- 3 tbsp of coriander leaves
- food colouring oil of your choice (i.e yellow, green)
- 700 grams of basmati rice
- cumin seeds
- green cardamom
- 2 cinnamon sticks (or alternatively 2 tsp of cinnamon powder)
- 10 pepper corns
Preparation
Marinate the chicken thighs in the; yogurt, garlic paste, coriander seed powder, red chilli powder, turmeric powder and salt to taste. Mix thoroughly and let the chicken marinate for at least half an hour.
Now let's prepare the gravy for the biryani. Heat the ghee with the sliced onions until golden brown on medium to low heat (add a pinch of salt to fasten the process). Add; garlic paste, ginger paste, 5 whole green chillies, chopped tomatoes and tomato puree (gradually). Once tomatoes soften, add marinated chicken, garam masala, mint leaves, coriander leaves, and cook until chicken is throughly cooked (for about 30- 45 minutes on medium to low heat/ chicken appears to fall off bone).
In a separate pan hard boil the eggs. Once boiled, cool and peal then add into gravy.
Time to make the rice. Cook rice in; salt and whole spices namely; cumin seeds, green cardamom, mint leaves, coriander leaves, 5 whole green chillies, cinnamon and pepper corns. Once the rice is cooked add food colour of choice (add food colouring in small doses in separate parts of the pot) mix thoroughly to even out the colours and enjoy!!
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