Get the taste of pickles spices from this rice dish. Biryani has a mouthwatering taste that will never stop your hands to eat it.
Achari Biryani Recipe
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Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- Onion 2-3 (sliced)
- Ginger garlic paste 2 tbsp
- Chicken 1/2 kg
- Tomato 2-4 small (sliced)
- Salt to taste
- Red chili powder 1 tsp
- Black cardamom 2-4
- Cinnamon 3 sticks
- Cloves 4-6
- Whole black pepper 1 tsp
- Cumin seeds 1 tsp
- Curry leaves 2-4
- Yogurt ½ cup
- Fenugreek seeds 1 tbsp
- Fennel seeds 1 tbsp
- Black seeds (kalonji) 1 tbsp
- Mustard seeds 1 tbsp
- Rice 1/2 kg
- Mint leaves a hand full off
- Curry leaves 2
- Yellow food color ¼ tsp (mixed in little water)
- Green coriander and mint leaves for garnish
- For Chilies Filling
- Long green chilies 8-10
- Yogurt 2-3 tbsp
- Chili powder 1 tsp
- Salt 1/2 tsp
- Aamchoor powder 2 tbsp
Instructions
For Chilies Filling
- Mix filling ingredients in a small bowl.
- Cut green chilies from one side and fill mixture in chilies and keep aside.
For Chicken Biryani
- Now take onions, heat oil and fry onion to make them golden. Add garlic and ginger paste, chicken, tomatoes, salt and red chili. Stir together.
- Add black cardamom, cinnamon, cloves, whole black pepper, cumin seeds, curry leaves 2-4; fry very well.
- Add yogurt in a bowl, mix fenugreek seeds, fennel seeds, black seeds and mustard seeds in yogurt. Pour this mixture in chicken. Cover and cook until chicken is soft and oil separate. Remove from heat.
- Now boil your rice with mint leaves, curry leaves and salt (boil them half not full).
- Now arrange one layer rice, one layer chicken masala again one layer rice, spread filled green chilies, then rice again, drop yellow color.
- Keep it tight with lid and simmer for 10 minutes. In the end garnish with green coriander and mint leaves; serve hot.
Other Biryani Yums
Bihari Chicken Biryani