If you hear the whistle blow..
( Courtesy : Great Chef Mrs. Padma Das)
Basmati rice: 1kg( soak for 40 mins, then drain the water and keep it aside)
Onion- 4 big pcs
Garlic, 12 cloves
Ginger 2 inches
Tomato -1 pc.
( onion, garlic, ginger, tomato and green chili are to make a paste)
Milk : 200ml
Garam masala: 20 gm
Biryani masala ( Preferably Everest):
4 tb sp
Saffron : 2 pinch. ( soak it in milk for 30 mins)
Meetha ataar: 5drps,
Rose water: 4tb sp ( edible)
Keora Water: 2 tb sp
Turmeric powder, salt, sugar and white oil as per taste.
HOW TO COOK:
Put 4 tb sp of white oil in a wok. Heat it. Add 2 tea sp of sugar and let it turn into a brown colour liquid.
Now fry the potato pieces in that oil. Saute till the potatoes are caramelised.
Take out the tinted potatoes out of the oil. Now add the onion, tomato, ginger, garlic and green chili paste to the hot oil.
Mix tarmaric powder, Garam Masala, Biriyani Masala, Sugar and salt. Saute the mixture in a sim flame. Fry till the oil separates from the spices.
Now add the marinated chicken to the mixed spices and saute till the spices mix well with the chicken pieces. Now the chicken is ready.
In a pressure cooker, put some wet rice and make a layer, put spiced chicken and potato in the next layer,
cover this layer with the left wet rice.( If you feel, add required sugar and salt to it.)
Now add 3/4drops of Meetha Ataar, Rose water, and Keora Water, add soaked saffron and milk. Now put water to it. Keep the water level one inch above the mixed rice.
Close the lid of the pressure cooker. Put the cooker in the full flame. Put off the oven after one whistle. Wait till the full pressure releases naturally. Open the lid and serve the Biriyani with green salad.
Just enjoy this Mughlai Dish in your own way.