Skinless chicken thighs – 6 Onion ( chopped ) – 4 Bay leaves – 6 Cardamom- 6 Cloves – 6 Butter – to fry Basmati rice – 4 cups Saffron - 2 strands (soak in1 tablespoon milk ) Curd – 1/4 cup Chicken stock or water – 8 cups Aachi pepper powder – 1 teaspoon Aachi coriander powder – 1 ½ teaspoon Aachi turmeric powder – ¾ teaspoon Cashew nuts – 4 Raisins – 3 Salt – to taste
For the masala
Tomato – 3 Green chillies -6 Mint leaves – a handful Garlic – 10
Ginger – 3 – inch piece Cloves – 6 Cinnamon- 3- inch stick Cardamom – 3 Aniseed – 1 pinch
To prepare the masala Grind all the above ingredients together to make a fragrant smooth paste.
To prepare the biryani
1, Heat the butter and add bay leaves, cardamom and cloves. Simultaneously , soak saffron in 1 tablespoon milk and set aside. 2, When bay leaves turn gold, add onions , cashew nuts and raisins and fry till golden brown. 3, Add the chicken and mix Aachi’s pepper, coriander and turmeric powder. Stir for a few minutes. 4, Next, pour curd, add the ground masala and let the chicken cook in this mixture for a few minutes. 5, Add chicken stock / water and salt to taste. 6,When it begins to boil , add washed rice and saffron milk ensuring that the proportion is two cups of liquid for one cup of rice. 7, Seal the pan, lower the heat and cook the rice. 8, When done , stir the rice well and serve hot along with cucumber raita.
Onion ( chopped ) – 4
Bay leaves – 6
Cardamom- 6
Cloves – 6
Butter – to fry
Basmati rice – 4 cups
Saffron - 2 strands (soak in1 tablespoon milk )
Curd – 1/4 cup
Chicken stock or water – 8 cups
Aachi pepper powder – 1 teaspoon
Aachi coriander powder – 1 ½ teaspoon
Aachi turmeric powder – ¾ teaspoon
Cashew nuts – 4
Raisins – 3
Salt – to taste
For the masala
Tomato – 3
Green chillies -6
Mint leaves – a handful
Garlic – 10
Cloves – 6
Cinnamon- 3- inch stick
Cardamom – 3
Aniseed – 1 pinch
Grind all the above ingredients together to make a fragrant smooth paste.
2, When bay leaves turn gold, add onions , cashew nuts and raisins and fry till golden brown.
3, Add the chicken and mix Aachi’s pepper, coriander and turmeric powder. Stir for a few minutes.
4, Next, pour curd, add the ground masala and let the chicken cook in this mixture for a few minutes.
5, Add chicken stock / water and salt to taste.
6,When it begins to boil , add washed rice and saffron milk ensuring that the proportion is two cups of liquid for one cup of rice.
7, Seal the pan, lower the heat and cook the rice.
8, When done , stir the rice well and serve hot along with cucumber raita.
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