Mutton Biryani

Developed in the royal kitchens of Nawabs and Rajas, biryani is a royal culinary masterpiece. Biryani is always a crowd pleaser and this version is sure to please your palate with its rich texture and bold flavors.  Engulfed in flavorful mutton and a plethora of nuts the rice acquires a heavenly taste. A must try for all.

Ingredients and preparation:
For the mutton
1 lb mutton cubed into 2 inch pieces
1 cup plain yogurt beaten well
Kashmiri red chili powder (for color and desired heat level)
salt to taste
1 large red onion chopped fine
1 tablespoon ginger-garlic paste
2 tbsp tomato paste
½ teaspoon Turmeric powder
1 teaspoon Coriander powder
More Kashmiri red chili powder if desired
Marinade spices:
1/4 teaspoon each of whole dry cumin and coriander,
3 whole cloves
1 long stick cinnamon
4 green cardamoms
1 black cardamoms
Few black peppercorns
¾ teaspoon anardana powder (dry pomegranate powder)
1/2 tsp fennel seeds (saunf)
Cooking the mutton:

1. Take all the marinade spices and lightly toast them in a dry skillet. Let cool and coarsely grind them together in a dry grinder or mortar and pestle. Do not powder them fine, keep them grainy.
2. Combine these spices with the yogurt and salt and Kashmiri chili powder to form a marinade. Marinate mutton pieces in this for a minimum of 4 hours, preferably overnight.
3. To cook the mutton, heat oil in a large heavy bottomed pan. Add chopped onion and fry at medium high, stirring constantly till they turn pink.
4. At this point add the ginger garlic paste and continue stirring for 2 minutes.
5. Add the marinated mutton mixture along with tomato paste, and coat them well with the onion mixture. Fry for 2-4 more minutes.
6. Add all the other spices and 3/4 cup of water and stir well. Reduce the heat and simmer covered. At this point the aim is to infuse the mutton with all the wonderful spices while slowly cooking it. Check occasionally and add more water if need
7. After about 25-30 minutes the mutton will be almost done. The best way to tell is when you see the entire concoction leaving oil from all sides. At this point remove from heat. There should not be too much liquid in the pan and mutton should be surrounded by a little bit of gravy. If there is too much liquid boil it off.

For the rice
2 cups long grain basmati rice
6 cups water
1 teaspoon ghee
1 teaspoon salt
Cooking the rice:

1. Wash the rice well with cold water.
2. Soak rice for 30 minutes. Drain.
3. Bring the 6 cups of water with salt and ghee to boil. As it comes to a rolling boil add the soaked rice. Stir. Wait till it comes back to boil and reduce heat to medium. Cook for 3-4 minutes.
4. Check the rice grain at this point. It should be only three quarters cooked.
5. Remove from heat and drain out all the water. Rice is now ready to layer.

Other ingredients
Few strands of saffron soaked in 1 teaspoon of hot water (for 2-3 mins)
2 tbsp dry mint (or 1 cup fresh mint chopped fine)
1 cup fresh coriander chopped fine
2 large red onions sliced, fried till golden brown
Handful mixed nuts (cashew nuts and almonds) lightly toasted in 1/2 tsp oil
Assembling the Biryani:

1. Preheat the oven at 375 F.
2. In a large greased casserole, start layering. Layer half the rice at the bottom. Top with half the toasted nuts, followed by half the fried onions, mint and coriander.
3. Sprinkle saffron water randomly over the rice. Top with half the mutton. Now repeat the layers again. Do not try to mix the rice and mutton together.
4. Cover with foil and bake for 20-25 minutes till rice cooks completely.
5. Give a random light stir to the entire concoction and see the beautiful colors and aromas blending together.
6. Serve steaming hot with Raita.

Peshawari Chapli Kabab

Chapli Kebab

Peshawari chapli kebabs are soft and moist flat kebabs with a special flavor. This traditional dish of Pakistan uses simple spices and ingredients, and tastes awesome with some lime juice squeezed on top with a side of raita, salad and hot naans.
Four ingredients that are unique to these kebabs and contribute to its special flavor are - besan, whole coriander seeds, coarsely pounded pomegranate seeds and tomato. The two seeds give a slight bite and taste. Roasted chickpea flour helps bind the mixture and reduces the wetness caused by the tomatoes. Tomato can be added in two different ways -

1. One remove the pulp and keep aside, finely chop the remaining and mix in the mince. In this case be careful of the mixture consistency as tomatoes will leave some water. Refrigerate the shaped patties for half an hour(too long will make them more soggy) and then fry. 
2. Two, slice the tomatoes and press one slice into each patty and give it a flatter, more irregular shape like the authentic chapli kebab (as I made them). The second option is good for serving to guests as it looks beautiful.

Either way they taste awesome. Eid mubarak to all those who are celebrating.

Peshawari Kebab

Ingredients: (makes 6)
1 lbs ground chicken
2-3 tbsp besan (chickpea flour), lightly roasted

1 tsp garam masala

Salt and black pepper powder to taste
1 tsp red chili flakes

1 tsp whole coriander seeds, dry roasted lightly
1 tbs dried pomegranate seeds, coarsely crushed
1-2 chopped green chilies
2 finely chopped spring onions

1/2 red onion finely chopped
2 tsp garlic paste
1 tsp ginger paste
1 large handful fresh coriander, finely chopped
1 large tomato
Oil for frying

Peshawari Chapli Kebab

• Take all ingredients except tomatoes in a large bowl and mix well. 
• If you are using option one (see above), then remove the tomato pulp and keep aside. Chop the tomato flesh fine and add to the mixture. If the mixture gets too wet, just add a little more chickpea flour. Refrigerate for about 30 minutes and then shape into flat round patties.
• If you are using option two, then thinly slice the tomatoes and keep aside. Refrigerate the mixture for 30 minutes, shape into flat round patties and press a slice of tomato onto each kebab as you flatten them. 
• Shallow fry these in a non stick pan on medium high for 30-40 seconds and then lower the heat to medium low and continue cooking till they turn golden. Turn over and cook the other side till golden and cooked through. Try not to crowd the pan, cook only a few at a time. 
• Drain excess oil in a paper towel and serve hot drizzled with lime juice, salad, naan and cucumber raita.   

Karahi Paneer

Karahi Paneer

A flavorful dish to serve with naan or roti, karahi paneer has its roots in Mughlai cooking. Succulent pieces of paneer and smoky peppers are cooked in a tangy tomato sauce with a hint of creaminess. Adjust the consistency as per your taste.  

Ingredients:

Dry Spices ground coarsely 

1/2 tsp each cumin and coriander seeds
2 cloves, small black cardamom,
2 green cardamoms, few black peppercorns

1 tsp oil for tomato sauce

ginger slit into small pieces

2 garlic cloves chopped

2 large tomatoes pureed

2 Tbs oil for paneer

400 gm paneer (Indian cottage cheese) cubed

1 each red and green sweet pepper cut into strips

1 tbsp kasuri methi
1/2 tsp turmeric
2 tsp coriander powder
red chili powder
salt to taste
2 tbs plain yogurt, blended until smooth
1 tbsp sour cream (optional)

1. In a small pan heat oil and add ground dry spices. Let cook for 10 seconds. 
2. Add ginger and garlic and stir for a minute. 
3. Add tomato puree, yogurt and a little bit of salt. Also, red chili powder if desired. 
4. Stir and cook on high for 3-4 minutes till tomatoes and yogurt get cooked, water evaporates and oil leaves the side of the pan. Keep aside. 
5. In another pan heat oil and add kasuri methi. Stir for 10 seconds. 
6. Add cubed paneer and on medium heat lightly fry them till they turn golden. 
7. Add the peppers and all the spices. On high heat stir well till the peppers get a little crispy, for about 2-3 minutes. 
8. Now add the tomato sauce and coat well. If it is too dry add 1/4 cup or more or less of boiling water as per the desired consistency. 
9. Take out of the heat and add the sour cream if using and mix. 
10. Garnish with fresh green coriander and serve with roti or naan.

Karahi Paneer

Shahjahani chicken

Shahjahani chicken curry

This Mughlai delicacy is rich and creamy, and is cooked in aromatic spices and almond paste to get a delicately flavored chicken curry. Serve with naan or rice for a royal feast. 

Ingredients: (serves 4-5)
1 large red onion chopped fine
6-7 cloves garlic
1 inch ginger peeled
20 almonds soaked and peeled
20 cashews
1/2 cup yogurt
2 tbsp sour cream
oil
5-6 cloves
1 small stick cinnamon
5-6 green cardamom
3-4 bay leaves
1-2 black cardamom
Salt to taste
Kashmiri chili powder to taste
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
For the marinade
2 lbs chicken cut in bite sized pieces
salt 
red chili powder
To garnish
Fresh coriander chopped fine
Toasted almonds and cashews
Handful raisins (optional)
1/2 tsp garam masala (optional)

Shahjahani chicken

1. Marinate chicken with salt and red chili powder for at least 2 hours.
2. Take ginger, garlic, 15 almonds and 15 cashews in a grinder and add just enough water to make a fine paste. Keep aside. Lightly toast the rest of the almonds and cashews and raisins in a tsp oil and keep aside for garnish.
3. Take cloves, cinnamon, green and black cardamom and pound them lightly to coarsely grind these. Make sure they don't become a fine powder. Keep aside.
4. Heat oil in a pan and shallow fry the chicken pieces till they are golden in color. Don't worry if they do not cook through fully, we will be cooking them more later. Make sure to do this in batches so as to not over crowd the pan. Keep them aside.
5. In the same pan and oil add the pounded spice mixture and bay leaves. Cook for 20 seconds and then add chopped onions. 
6. Fry for 3-5 minutes stirring constantly till they turn lightly golden. Add almond paste and Kashmiri chili powder, cumin and coriander powder and turmeric. Stir together for 2-3 minutes till the garlic cooks a bit and the oil separates. 
7. Now add the yogurt and stir for 2-3 minutes again till the oil separates. Throw in the fried chicken pieces now and coat them well with the mixture. 
8. Add sour cream and salt and some water. Water quantity will depend on the desired consistency of the final dish. Add 3/4 to a cup of water first and stir to see if you will need more. 
9. Bring to a boil and them simmer covered for 12-15 minutes till chicken is cooked through and gets the full flavor of the gravy. Make sure to check on this every so often as it can burn easily due to the cream and yogurt. 
10. Add garam masala and serve topped with toasted nuts and raisins and fresh coriander along side naan or rice.

Lamb curry in nihari masala (Nalli Nihari)

Tonight's Menu

Nalli nihari

Onion relish

Garden salad

Naan

Wine Pairing: Shiraz / Chardonnay

This lamb preparation is a melt in the mouth lamb stew cooked in an explosion of spices. It is hot and spicy and hits the spot right away. At first when I saw this recipe, I was amazed at the colour and gravy thickness without the use of tomato or yogurt as is customary in curries. Flour mixture does the thickening and the colour is totally the nihari masala (large quantity of red chillies and other spices) and fried lamb and onions. If the spice level doesn't bother you then I suggest you use the higher amount as suggested in the recipe (I sure did). Serve with naan or rice.

The roots of nalli nihari lie in the kitchens of Muslim Nawabs both in Awadh and Hydrabad. According to Wikipedia, it shares the position of national dish of Pakistan along with Biryani.

Nalli Nihari
Ingredients:
2 lbs Lamb
3-5 tbsp nihari masala (see recipe below)
2 large red onions sliced fine
2 tbsp whole wheat flour
2 inch chunk ginger (half julienne, rest grated)
4-5 cloves garlic
salt to taste
1 tbsp Lime juice
Fresh coriander finely chopped
Canola oil as needed

1. Heat 2 tablespoons oil in a pan and fry the onions till golden brown. Keep aside. 
2. Heat 2 tbsp oil in a deep pan, add garlic add lamb or mutton pieces and sauté on medium heat till slightly browned. Add nihari masala and crushed ginger and continue to sauté for two minutes. 
3. Add half the fried onions and mix. Add two cups of water and salt and bring it to a boil. Cover and cook till the lamb is completely cooked. I usually pressure cook till lamb is cooked. 
4. Mix whole wheat flour in half a cup of water well so that there are no lumps. Add the remaining fried onions to the cooked lamb along with wheat flour mixture, lime juice and mix well. 
5. Cook on medium heat making sure the gravy doesn't burn. Cook till the gravy thickens to the desired consistency. Add ginger strips and cook till the lamb begins to leave the bones. Serve hot garnished with ginger strips and fresh coriander. 
6. Serve with plain naan or rice. 

Nihari Masala
Ingredients:
5 dry red chillies
2 tbsp black cumin seeds
2 tbsp fennel seeds
1 cardamom black
3 green cardamoms
1 star anise
1 tbsp black peppercorns
2 one inch cinnamon sticks
10 cloves
2 tbsp poppy seeds
1 tbsp dry ginger powder
1 tsp nutmeg powder

1. Dry roast all the spices and dry grind to form a coarse powder. 
2. Store in an airtight container. 
3. Can be used to make any curry preparation.

Adapted from Khana Khazana recipes

Kashmiri biryani (A royal culinary masterpiece)

Tonight's Menu

Kashmiri style chicken biryani

Cucumber raita

Garden salad

Wine Pairing: Any full bodied red wine

Chicken Biryani

Developed in the royal kitchens of Nawabs and Rajas, Kashmiri biryani is a royal culinary masterpiece. Biryani is always a crowd pleaser and this version is surely made for special occasions with its rich and silky texture, bold flavours and and eye pleasing colour. Engulfed in flavourful chicken, delicate vegetables and a plethora of nuts the rice acquires a heavenly taste. A must try for all.

Ingredients and preparation:

For the chicken
1 lb boneless chicken thighs cubed into 1 inch pieces (substitute paneer for the veggie version)
1 cup plain yogurt beaten well
Kashmiri red chilli powder (for colour and desired heat level)
salt to taste
1 large red onion chopped fine
1 tablespoon ginger-garlic paste
2 tbsp tomato paste
½ teaspoon Turmeric powder
1 teaspoon Coriander powder
More kashmiri red chilli powder if desired

Marinade spices:

1/4 teaspoon each of whole dry cumin and coriander,
3 whole cloves
1 long stick cinnamon
4 green cardamoms
1 black cardamoms
Few black peppercorns
¾ teaspoon anardana powder (dry pomegranate powder)
1/2 tsp fennel seeds (saunf)
Cooking the chicken:

1. Take all the marinade spices and lightly toast them in a dry skillet. Let cool and coarsely grind them together in a dry grinder or mortar and pestle. Do not powder them fine, keep them grainy. 
2. Combine these spices with the yogurt and salt and kashmiri chilli powder to form a marinade. Marinate chicken pieces in this for a minimum of 4 hours. 
3. To cook the chicken, heat oil in a large heavy bottomed pan. Add chopped onion and fry at medium high, stirring constantly till they turn pink. 
4. At this point add the ginger garlic paste and continue stirring for 2 minutes. 
5. Add the marinated chicken mixture along with tomato paste, and coat them well with the onion mixture. Fry for 2-4 more minutes. 
6. Add all the other spices and 1 tablespoon of water and stir well. Reduce the heat a bit. At this point the aim is to infuse the chicken with all the wonderful spices while slowly cooking it. 
7. When the chicken is about half done increase the heat. Continue cooking while stirring making sure nothing burns. 
8. After about 5-7 minutes the chicken will be almost done. The best way to tell is when you see the entire concoction leaving oil from all sides. At this point remove from heat. There should not be too much liquid in the pan and chicken should be surrounded by a little bit of gravy.

Veggies
2 carrots peeled and grated
1 cup of grated yellow squash
handful green beans cut at a diagonal
Cooking the veggies:
In 1 tsp oil sauté the veggies for 5-6 minutes till tender crisp. No need to add any spices or salt. Keep aside.

For the rice
2 cups long grain basmati rice
6 cups water
1 teaspoon ghee
1 teaspoon salt
Cooking the rice:

1. Wash the rice well with cold water. 
2. Soak rice for 30 minutes. Drain. 
3. Bring the 6 cups of water with salt and ghee to boil. As it comes to a rolling boil add the soaked rice. Stir. Wait till it comes back to boil and reduce heat to medium. Cook for 3-4 minutes. 
4. Check the rice grain at this point. It should be only three quarters cooked. 
5. Remove from heat and drain out all the water. Rice is now ready to layer.

Other ingredients
Few strands of saffron soaked in 1 teaspoon of hot water (for 2-3 mins)
2 tbsp dry mint (or 1 cup fresh mint chopped fine)
1 cup fresh coriander chopped fine
2 large red onions sliced, fried till golden brown
½ cup mixed nuts (cashew nuts and almonds) lightly toasted in 1/2 tsp oil

Assembling the Biryani:

1. Preheat the oven at 375 F. 
2. In a large greased casserole, start layering.Layer half the rice at the bottom. Top with half the toasted nuts, followed by half the fried onions and half of the prepared veggies, mint and coriander. 
3. Sprinkle saffron water randomly over the rice. Top with half the chicken. Now repeat the layers again.Do not try to mix the rice and chicken together. 
4. Cover with foil and bake for 25 minutes till rice cooks completely. 
5. Give a random light stir to the entire concoction and see the beautiful colours and aromas blending together. 
6. Serve steaming hot with Raita.

Paneer Biryani

Shami Kababs

Shami Kebabs

Shami kebab is a fried kebab made of ground lamb mixed with ground chickpeas and spices. A popular appetizer in the Pakistani cuisine shami kebab is believed to have been introduced to the South Asian kitchens during the Mughal period. Lamb is cooked with chana dal and other spices and then ground to form a smooth uniform mixture. This is shaped into round or oblong cutlets and then deep fried. Shami kebabs are served with mint chutney, lemon slices and raw onions rings. Serve them alongside naan and mixed greens for a full meal.
You can make the same recipe with ground chicken. Just substitute chicken for lamb and proceed. I usually don't deep fry these cutlets. Instead I spray them with olive oil and then crisp them on medium heat in a flat non-stick pan. The deep fried ones taste more rich and the entire cutlet browns and crisps up evenly including the side circumference.

Ingredients: (makes 15)
1 lb minced lamb
1/3 C chana dal (or yellow split peas) soaked for an hour
3 cloves of garlic
2 inches ginger
2-4 green chilies
whole spices- (4 cloves, 1 cinnamon stick, 1 black cardamom, 3-4 green cardamoms, few peppercorns, 1/2 tsp coriander seeds)
1 small chopped red onion
finely chopped scallions
finely chopped fresh coriander
green chillies(optional)
1 egg

Lamb Cutlets with mint chutney

1. Take the lamb, chana dal, ginger, garlic, green chilies and whole spices in a pressure cooker along with 3/4 cup water and salt to taste. 
2. After the first whistles, reduce heat to low and cook for 5-7 minutes under full pressure. For chicken cook for one whistle them remove from heat. If you are not using a pressure cooker then cook in a covered pan with water as needed till chana dal is soft and lamb is cooked through. 
3. Once cooked, check for moisture. If there is still some water then boil it off till mixture is quite dry. Allow the mixture to cool. 
4. At this point remove the cinnamon stick and black cardamom. Then grind the meat mixture in a food processor till everything grinds to a smooth paste. The whole spices and chana dal should all grind up. 
5. To this add chopped onion, scallions, fresh coriander, green chilies and egg. Using your hands, mix well. Check and adjust seasoning. 
6. Once everything combines, shape into kebabs either round or oblong. You should end up with about 15 kebabs. Place them in the fridge or 1/2 hour to firm up a bit. 
7. Next, in a frying pan heat some oil on medium heat and fry the kebabs until browned on both sides, about 3-4 minutes per side. Serve hot. 
8. If you make a double batch, cutlets that are not fried can be frozen for about 2-3 months.

Lamb Curry (Rogan Josh) with Naan

Indian Curries Special

Tonight's Menu

Rogan Josh (Lamb Curry)

Plain Naan

Wine Pairing: Shiraz / Chardonnay

Lamb Curry/Mutton curry

Rogan josh (lamb curry/mutton curry/roghan josh) is an aromatic lamb dish from the beautiful valley of Kashmir in India. This recipe comes from the Hindu Brahmin community or pundits of Kashmir though there is a definite Mughal influence in the Kashmiri cuisine.

Rogan Josh is a red colored dish. This color and a gentle heat is contributed by the addition of Kashmiri chili powder and sweet paprika. This curry is different from all others as it has none of the herbs and spices you associate with Indian curries-- onion, fresh ginger, garlic, cumin, coriander, turmeric. Lamb is braised in yogurt and loads of aromatic spices. The bold flavors and aroma are imparted by fennel, ginger powder, black cardamom and asefotida.

You will enjoy this one for its subtlety and complexity of flavor and undoubtedly aroma. Serve with naan or saffron rice and a green vegetable.

Rogan Josh

Ingredients:(serves 4)
2 lbs lamb, trimmed of fat and cubed to 2 inch pieces
1 1/2 cup yogurt
4-5 cloves
2 inch stick cinnamon
3 black cardamoms
2-3 bay leaves
1/4 cup oil
salt to taste
pinch Asefoetida
2 tsp Kashmiri chili powder
1 tsp sweet paprika
1 cups water
2 tsp ginger powder
1 tsp whole fennel ground to powder in a spice mill or mortar and pestle
few strands saffron mixed in 2 tsp warm milk
1/2 tsp garam masala

1. Season the lamb with salt and keep aside while you get the other ingredients ready. 
2. In a pressure cooker heat oil and add cloves, cinnamon, cardamom and bay leaves. Roast for 30 seconds and add the asafoetida and seasoned lamb. Cook on high for about 5-7 minutes till most of the lamb pieces are brown and have acquired some flavor from the whole spices. 
3. Add the chili powders and mix well so that the lamb gets a distinct red color. 
4. Add yogurt and cook the lamb for about 10-12 minutes on medium high heat. Stir frequently to prevent the contents from burning. As most of the liquid evaporates and you see the oil separating from the side of the lamb add the ginger and fennel powder. 
5. Mix well and add water. Adjust seasoning. 
6. Pressure cook for on high till the whistle indicator and then simmer for 15 minutes. 
7. Alternately if not using pressure cooker, add 2 cup of water instead of 1 and bring to boil, simmer covered for about an hour. Check in between if more water is required. 
8. Lamb is cooked if a fork pierces it easily without resistance. 
9. Add the saffron and garam masala and make sure the sauce is thick and silky. Adjust consistency by boiling off excess liquid. Serve hot, garnished with chopped fresh coriander.

 

Chicken Biryani with Raita

One of my most favorite of the Mughlai dishes is Biryani. A complete meal on its own this dish pleases both adults and kids alike. It infuses a number of different flavors all at once and gives you a truly royal experience. Layers of long grain basmati rice (steamed or fried) are baked together with curried meat or vegetables resulting in an intensely flavored dish.

The name Biryani is derived from the Persian word birian which means “fried or roasted” and has its roots in the Persian cuisine. There are many legends regarding its movement to the Indian subcontinent. Some believe it was brought to India by the Muslim merchants and travelers and made popular during the Mughal rule in cities like Lucknow, Hyderabad and Kashmir.  Some believe it traveled across the Arabian Sea with the Arab travelers. Some believe it was devised as a dish to feed a large army and was cooked in a large earthen pot sealed with dough.

In India almost every community has its own version of the Biryani and each one is as royal as the other. As it evolved different ingredients found their way into this dish. Now you can make Biryani with lamb, chicken, beef, egg, shrimp and even fish. For a vegetarian version a blend of vegetable can be substituted for the meat. It is served with a side dish of Raita which helps cool the palette.

Spice box

This recipe calls for many dry whole or powdered spices. I have listed the ingredients in the order of their use while cooking.

Ingredients:
For the chicken curry
2 tablespoons canola oil
Dry whole spices:
½ teaspoon each of whole dry cumin and coriander, 
5 whole cloves
1 long stick cinnamon
4 green cardamoms and 2 black cardamoms
2 pieces mace
Few black peppercorns
1 large red onion chopped fine
1 tablespoon ginger-garlic paste
2 lbs chicken thighs cut into small pieces (Biryani is always made with bone- in chicken)
Dry ground spices:
½ teaspoon Turmeric powder 
1 teaspoon Coriander powder
Salt to taste
Red chilli powder (for desired heat level)
¾ teaspoon amchur (dry mango powder)
1 teaspoon dry mint
½ cup plain yogurt beaten well
For the rice
2 cups long grain basmati rice
3 ¾ cups water
1 teaspoon oil
1 teaspoon salt
½ teaspoon whole zeera (cumin seeds) 
Few strands of saffron soaked in 1 teaspoon of hot water (for 2-3 mins)

Cooking the chicken:

1. Heat oil in a large heavy bottomed pan.
2. Take all the dry whole spices and coarsely grind them together in a mortar and pestle.
3. Add these to the pan and let them spatter for 30 seconds.
4. Add chopped onion and fry at medium high, stirring constantly till they turn pink.
5. At this point add the ginger garlic paste and continue stirring for 2 minutes.
6. Add the chicken pieces and coat them well with the onion mixture. Fry for 2 more minutes.
7. Add all the dry ground spices and 1 tablespoon of water and stir well. Reduce the heat a bit. At this point the aim is to infuse the chicken with all the wonderful spices while slowly cooking it.
8. When the chicken is about ¾ done then add the yogurt and put up the heat. Continue cooking while stirring making sure nothing burns.
9. After about 5-7 minutes the chicken will be almost done. The best way to tell is when you see the entire concoction leaving oil from all sides. At this point remove from heat. There should not be too much liquid in the pan and chicken should be surrounded by a little bit of gravy.

Cooking the rice:

1. Wash the rice well with cold water. 
2. Place the rice and measured amount of water in a pan and soak for 30 minutes.
3. Place the pan on high heat and add all the other ingredients to it except saffron.
4. Bring to boil and simmer covered for 6-7 minutes. Check the rice grain at this point. It should be only three quarters cooked, while most of the liquid should be gone from it.

Assembling the Biryani:

1. Preheat the oven at 350 F.
2. In a large greased casserole, layer alternately rice and chicken curry starting with rice. 
3. Take the saffron water and sprinkle randomly over the top layer of rice. Do not try to mix the rice and chicken together.
4. Cover with foil and bake for 20 minutes till rice cooks completely.
5. Serve steaming hot with Raita.

Cucumber, tomato and onion Raita (Find the recipe here)