पोटली बिर्यानी | Potli Biryani | Sanjeev Kapoor Khazana

Описание: Making this biryani is very simple and it tastes devine but the beauty truly lies in the way it is served! Check it out yourself!

POTLI BIRYANI

Ingredients

750 grams chicken leg boneless, cut into 2 inch pieces
1½ tbsps ginger-garlic paste
2 tsps crushed green chillies
2 tsps red chilli (degi mirch) powder
¼ tsp green cardamom powder
A pinch of mace (javitri) powder
A pinch of nutmeg (jaiphal) powder
Salt to taste
¼ tsp turmeric powder
2 tsps Tata Sampann Garam Masala
1 cup yogurt
¾ cup fried onions
½ cup fresh mint leaves
3½ tsps cashew nut-almond powder
¼ cup fried onion oil
2 tbsps lemon juice
Dough
2 cups refined flour (maida) + for dusting
Salt to taste
A large pinch of sugar
1½ tsps fresh yeast, activated in warm water and ½ tsp sugar
Rice
1½ cups cooked biryani rice
A large pinch of saffron, soaked in water
1 tsp rose water
1 tsp screw pine essence (kewra)
Layering
Ghee for greasing + for drizzling
4 tbsps fresh mint leaves
16-18 fried cashew nuts
2 hard-boiled eggs
A large pinch of saffron, soaked in warm water
4 tbsps fried onions
1 inch ginger, cut into thin strips
Ghee for sprinkling
Egg wash for brushing
To serve
Raita to serve
Mirch ka salan to serve


Method

1. Take chicken in a large bowl, add ginger-garlic paste, green chillies, red chilli powder, green cardamom powder, mace powder, nutmeg powder, salt, turmeric powder, Tata Sampann Garam Masala and mix.
2. Add yogurt, crush fried onions and add. Finely chop mint leaves and add along with cashew nut-almond powder. Add fried onion oil and lemon juice and mix well. Set aside in the refrigerator to marinate for 10-15 minutes.
3. For the dough, take refined flour in a large bowl, add salt, sugar, yeast and mix well. Add ¾ cup water and knead to a soft dough.
4. Dust another bowl with refined flour and transfer the dough into it, cover with damp muslin cloth and set aside to rest for 10-15 minutes.
5. Heat a non-stick deep pan, add the marinated chicken, sauté on high heat for 2 minutes, reduce the heat to low, cover and cook for 20-25 minutes.
6. Take rice in a large bowl, add soaked saffron, rose water, screw pine essence and gently mix.
7. Remove the cover from the deep pan and cook the chicken uncovered for 10-15 minutes on high heat, mixing in between. Switch the heat off.
8. Preheat the oven at 180°C.
9. Knock back the dough and knead slightly.
10. Dust the worktop with flour, place the dough, roll into a large and thin disc.
11. Grease an ovenproof bowl with ghee and line it with the disc. Spread ½ of the rice into it, add chicken on top, sprinkle 2 tbsps fried onions, ½ of ginger strips, 2 tbsps mint leaves, 8-10 fried cashew nuts, quarter 1 boiled egg and arrange on top.
12. Spread remaining rice mixture on top. Drizzle soaked saffron, remaining fried onions, remaining mint leaves, remaining fried cashew nuts, quarter and arrange remaining egg on top. Sprinkle remaining ginger strips and drizzle ghee.
13. Brush egg wash with milk on the edges, bring the dough hanging on the sides to the centre and shape into potli. Brush egg wash on top and bake for 15-20 minutes.
14. Bring the bowl out of the oven, gently loosen the sides, de-mould potli and place on a serving plate. Serve hot with raita and mirchi ka salan.

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