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1
Rub over chicken pieces 1 Tbsp.
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2
Spice 'N Flavor Biryani Masala* and refrigerate, covered, 1 hour.
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3
In a medium pan or pot (non-stick is ideal) heat oil over moderate heat and fry onions, stirring, until golden brown, 5 to 7 mins.
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4
Remove onions with a slotted spoon and transfer to paper towels to drain.
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5
In same oil fry cashews and raisins, stirring, until lightly browned, 3 to 4 mins., and transfer with slotted spoon to paper towels to drain.
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6
In a bowl mix together remaining 2 Tbsp.
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7
masala, 1/2 fried onions, 1/4 cup water, ginger, garlic and chiles.
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8
In a large pan or pot (non-stick is ideal) heat 2 Tbsp.
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9
oil, saute mixture, stirring, until liquid has evaporated, about 3 mins.
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10
Add chicken and 1 tsp.
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11
salt and saute, stirring, 5 mins.
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12
Add 1 cup water and simmer, covered, until chicken is tender, about 15 mins.
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13
Stir in yogurt and 1 Tbsp.
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14
each of mint and coriander and simmer 5 mins.
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15
Add salt to taste and remove from heat.
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16
In a medium pot (non-stick is ideal) melt butter or heat ghee over moderate heat.
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17
Add rice and 1 tsp.
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18
salt and saute, stirring, 3 mins.
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19
Add 6 cups water to rice and bring to a boil.
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20
reduce heat and simmer, uncovered, 6 to 8 mins., or just until water is no longer visible on surface of rice.
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21
Preheat oven to 300 F. Mix saffron with hot milk or water and sprinkle over rice.
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22
Remove rice from heat and let stand, covered, 10 mins.
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23
to allow rice to steam.
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24
Fluff rice with a fork.
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25
Fill a thick-bottomed large casserole dish with alternating layers of rice, remaining fried onions (reserving 1 Tbsp.
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26
for garnish), and chicken with gravy.
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27
Cover casserole tightly and bake 30 mins.
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28
Garnish casserole with reserved fried onions, remaining mint, coriander, fried cashews, raisins, and eggs.
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29
Serve hot with cucumber raita (a salad of yogurt, finely chopped onion and cucumber and salt), Indian pickles, and fried or roasted papads.
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30
CHEF'S TIP: If you do not mix dairy with meat substitute milk with water and yogurt with 1/2 cup unsweetened coconut milk and 1 Tbsp.
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31
lemon juice.
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32
For added flavor,( before adding rice in step 6), in butter or ghee fry 6 cardamom pods, 6 cloves, 3 bay leaves and 3 cinnamon sticks 2 to 3 mins.
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33
Mogulai Biryani may also be prepared with 3 pounds of lamb or 2 pounds of shrimp instead of chicken.
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34
Though you will not get the same delicious buttery flavor, you may substitute butter or ghee with vegetable oil.
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35
*Ingredients Biryani Masala (in powder form): Spices (including coriander seeds, red chili, turmeric, black pepper, fennel seeds, cinnamon, cardamom, cloves, star anise, nutmeg, cumin, mace and bay leaves).
