Delhi has been a favourite capital of the Mughal emperors. The Mughal emperors used to get arranged delicious dishes particularly rice items on their dinning tables. Mughal emperor Bahadur Shah Zafar was very fond of Biryani cooked in a specific way. So the dinning table was adorned with Biryani quite often. Bahadur Shah Zafar gave it the name of “Delhi Biryani”
- Chicken: 500 g
- Rice: 2 cups or ½ kg
- Yogurt: 250 g
- Onion: 250 g
- Tomatoes: 2
- Ginger-garlic paste: 2 tbsp
- Coriander leaves: ½ Bunch
- Mint leaves: ½ Bunch
- Turmeric: 1 tsp
- Red chili powder: 2 tbsp
- Garam masala powder: 1 tbsp
- Ground cumin: 1 tsp
- Kewra: as required
- Food yellow color: as required
- Salt: to taste
- Ghee: 1 cup
Heat ghee in a pan and fry ginger-garlic paste. Add chicken, and cook for a while.
Add yogurt, turmeric, black cardamom, salt, tomatoes, coriander, mint leaves, red chili powder, garam masala powder and ground cumin.
Cook for ten minutes. Then add fried onions and food yellow color to it.
Add cardamom, bay leaves, cloves and salt in the water to be used for boiling rice.
When the water becomes hot, add rice and boil it. First, spread quarter boiled rice in the pan.Then add a layer of chicken and put the rice on it again.
Now add kewra and three tablespoons of hot ghee to the rice. Then leave it to simmer. The delicious Delhi Biryani is ready.