A flavorful and aromatic rice dish from Jaipur, combining spices, chicken, and rice.
Ingredients
- 1/2cupCooking oil
- 2pieceOnion, sliced
- 4cloveCloves
- 2pieceBlack cardamom
- 2pieceCinnamon sticks
- 1/2tspBlack peppercorns
- 1tbspGinger garlic paste
- 1/2cupYogurt, whisked
- 12pieceGreen chillies
- 1/2kgChicken
- 1/2tbspFennel seeds, crushed
- 1tbspCoriander seeds, crushed
- 1/2tbspCumin seeds, crushed
- 1tbspSalt
- 2 1/2cupWater
- 2tbspMango Pickle
- 1/2kgRice, soaked for 30 minutes
- 1/4tspYellow food color
How to make Jaipuri Biryani
Heat oil and fry the onions until golden brown. Reserve half of the fried onions for later use.
Add cloves, black cardamom, cinnamon sticks, and black peppercorns. Mix well.
Add ginger garlic paste and mix well.
Combine yogurt and green chillies, then add to the mixture.
Add chicken, fennel seeds, coriander seeds, cumin seeds, and salt. Mix well and cook for 15 minutes or until the oil separates.
Pour in water and add mango pickle. Bring to a boil.
Add rice and cook on high flame until the water is reduced.
Add yellow food color and the remaining fried onions. Cover and steam on low heat for 10 minutes.
Garnish with tomatoes and onions before serving.
Tips & Tricks
Ensure the rice is soaked for at least 30 minutes to achieve the best texture.
Adjust the amount of green chillies according to your spice preference.
