INSTRUCTIONS

Step 1 : Prepare saffron and kewra water

To make this delightful biryani, soak saffron in milk to prepare saffron milk. Next, mix kewra drops in water and mix well to make kewra water.

Step 2 : Marinate the chicken for at least 30 minutes – 1 hour

In the meanwhile, marinate the chicken with turmeric powder, salt to taste, ginger garlic taste, red chilli powder, hung curd, lemon juice, green chilli paste.

Step 3 : Sauté onions along with marinated chicken for 20 minutes

In the meanwhile, heat refined oil in a deep bottomed pan. Once the oil is hot enough, add bay leaf, green cardamom, black cardamom, cloves, star anise, cinnamon, peppercorns and slit green chillies in it, and sauté for about a minute. Then, add chopped onion in it and sauté until pink. Now, turn the flame to high then add the marinated chicken and mix it well with all the spices. Cook it on high flame for a minute and then cook at the lowest flame till the chicken is tender. Add water when required.

Step 4 : Cook on low heat for 5-6 minutes

Turn the flame to medium again and add garam masala in it along with ginger julienned, coriander and mint leaves. Before adding the leaves make sure the chicken has gravy consistency in it.

Step 5 : Add the cooked rice, saffron milk, kewra & rose water, caramelised onions, mint & coriander leaves

Then add 1 cup cooked Utkal’s Kasper Royal 1121 basmati rice and spread evenly. Further, add saffron milk, kewra water, rose water and pour ghee over it. Cook for 15-20 minutes with tight closed lid and garnish with 1 tbsp caramelised onions and coriander leaves.

Step 6 : Bon appetite!

Relish the dish when served it hot along with your favourite chutney or raita