CHICKEN BIRYANI - SANJEEV KAPOOR'S PARTY COOKING

A biryani is a predictable dish at any party and why not? It is a hot favourite and will please
all your non-vegetarian guests. Especially those who are not adventurous enough to try out
new dishes.
Preparation Time : 30-35 minutes
Cooking Time : 35-40 minutes
Servings : 4
INGREDIENTS
Chicken on the bone, cut into 1½ inch pieces
500 grams

Basmati rice, soaked

1 1/2 cups

Ginger paste
1 tablespoon

Garlic paste
1 tablespoon

Green chilli paste

1 teaspoon

Coriander powder
1 tablespoon

Roasted cumin powder

1 tablespoon

Garam masala powder

1 teaspoon

Green cardamom powder

1 teaspoon

Salt
to taste

Yogurt
1 cup

Oil
3 tablespoon

Bay leaf
1

Cloves
4
Green cardamoms
2

Black cardamom
1

Chicken stock
5 cups

Saffron (kesar)
a few threads

Milk
1 tablespoon

Caraway seed (shahi jeera) powder

1 teaspoon

Ginger, cut into thin strips

1 inch peice

Onion sliced and deep fried

2 medium

Fresh mint (pudina), chopped

1/2 cup

Fresh coriander leaves, chopped

2 teaspoons

Kewra water
1 teaspoon

Rose water
1 teaspoon

METHOD
Marinate the chicken in a mixture of ginger paste, garlic paste, green chilli paste, coriander
powder, cumin powder, garam masala powder, cardamom powder, salt and yogurt for about
half an hour. Heat one tablespoon oil in a pan. Add the bay leaf, cloves, green cardamoms
and black cardamom and sauté for half a minute. Add the rice and sauté for a minute. Add the
chicken stock and bring to a boil. Lower the heat and cook for eight to ten minutes or till the
rice is three fourth done. Drain and set aside. Soak saffron in the milk. Heat the remaining oil
in a thick-bottomed pan. Add the caraway seeds and sauté till fragrant. Add the marinated
chicken and sauté for three to four minutes or till it is half cooked. Remove the pan from the
heat. Spread the rice over the chicken. Sprinkle saffron flavoured milk, ginger strips, fried
onions, chopped fresh mint and coriander, kewra water and rose water over the rice. Cover
and cook on dum for fifteen to twenty minutes over low heat. Serve hot with a raita of your
choice.
PAV BHAJEE
Preparation Time : 20-25 minutes
Cooking Time : 25-30 minutes
Servings : 4
INGREDIENTS
Potatoes
4 medium

Tomatoes
4 medium

Cauliflower
1/4 small

Onions
2 medium

Ginger
1 inch piece

Garlic
8-10 cloves

Green capsicum
1 medium

Green chillies
3-4

Fresh coriander leaves

1/4 cup

Green peas, shelled

1/4 cup

Lemons
2

Oil
3 tablespoons

Salt
to taste

Pav bhaji masala

1 1/2 tablespoons

Butter
3 tablespoons

Pav
8

METHOD
Boil, cool, peel and grate potatoes. Wash and finely chop tomatoes. Wash and grate
cauliflower. Peel, wash and finely chop onion. Peel and wash ginger, garlic and grind to a
fine paste. Wash, halve, remove seeds and finely chop capsicum. Wash, remove stems and
finely chop green chillies. Clean, wash and finely chop fresh coriander leaves. Wash and boil
the green peas in salted water till soft, drain and mash lightly and keep aside. Cut lemon into
wedges.Heat oil in a pan and add three fourth quantity of chopped onions. Sauté till light
brown. Add chopped green chillies and ginger garlic paste. Stir-fry for half a minute. Add
half the quantity of chopped tomatoes and cook on medium heat for three to four minutes,
stirring continuously or till oil separates from the masala. Add chopped capsicum, boiled and
lightly mashed peas, grated cauliflower, grated boiled potatoes and one and half cups of
water. Bring it to a boil and simmer for ten minutes, pressing with the back of the spoon a
few times, till all the vegetables are completely mashed. Add pav bhajee masala, salt and the
rest of the chopped tomatoes. Cook on medium heat for two minutes, stirring continuously.
Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and
pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light
brown. Garnish the bhajee with chopped coriander leaves, remaining butter and serve hot
with pav accompanied with remaining chopped onion and lemon wedges.