For chicken ghee roast
Chicken curry cut: 500g
Ghee 4 tbsp
Ammikal Masala 2 tbsp (30g)
Jaggery ½ tsp (chopped)
For ghee rice
Basmati Rice 500g
Salt 2-3 tsp (or to taste)
Bay leaf 1
Cardamom pods 2
Fried Onions ½ cup
Mint and coriander leaves ½ cup
Ghee 1 tbsp
For the Chicken
- Mix the masala with 2-3 tbsp water to make a thick paste
- Heat ghee in a thick flat bottomed pan. (Feel free to add more ghee for a richer taste)
- Add the chicken and saute for about 30 seconds on high flame.
- Reduce the flame to low and add the masala paste.
- Mix well with the chicken and ghee.
- Cook for 15 minutes on low flame while stirring gently and continuously
- Add a quarter cup of water and jaggery. Mix well.
- Cook till it reduces to a thick gravy consistency and set aside.
For the rice
- In a deep vessel boil about 2-3 litre of water with the whole spices and salt.
- Add washed and soaked rice to the boiling water and reduce heat to medium.
- Cook till the rice is 80% done. Drain and keep aside.
For the Dum
- In a vessel put half the rice and make a flat layer.
- Add the cooked chicken and spread evenly.
- Add the rest of the rice and sprinkle the fried onions, mint and coriander on top evenly and drizzle the ghee.
- Cover with a flat lid and put some weight on it to form as tight a seal as possible.
- Place on the lowest heat possible and let it cook for 10 minutes.
- Open and serve your ghee roast biryani