Khuskhus Aur Khopre Ki Biryani
Chicken Biryani cooked with poppy seeds, cashews and coconut. Another style of Biryani, from the land of Hyderabad.
Servings Prep Time
8people 20minutes
Cook Time Passive Time
30 minutes 30minutes
Servings Prep Time
8people 20minutes
Cook Time Passive Time
30 minutes 30minutes
Ingredients
Instructions
  1. Make a paste of mint leaves, green chilies and coriander leaves.
  2. Also make a paste of cashews, khuskhus and coconut.
  3. Add oil to the pan, followed by sliced onions. Fry till they turn golden brown.
  4. Take 50% out of the pan and keep them aside, for garnishing later. Leave the rest in the pan.
  5. Add caraway seeds, cloves, green cardamom, cinnamon stick to the pan.
  6. Add ginger garlic paste. Saute for 2-3 minutes and add the green paste.
  7. Add the chicken followed by salt, white pepper powder and turmeric powder. Cook for 5 minutes.
  8. Add yoghurt and the khus khus, coconut and cashew paste. Add the ¾ of the fried onions and cook till only one cup of gravy is left and chicken is completely cooked.
  9. In another pan, to cook rice, add ghee . Add cardamom powder, star anise and caraway seeds. Once they crackle, add around 2 liters of water and add salt.
  10. Once the water comes to a boil, add the soaked rice and boil for 7-8 minutes till the rice is 70% cooked. Drain in a colander.
  11. Assemble the biryani: Take a heavy bottomed pan. Brush a little oil from the yakhni in the bottom of the pan and add half of the rice. Now add the yakhni and sprinkle the lemon juice. Add the remaining rice and spread the kewra water, little oil/ sauce from the yakhni and 25% of the fried onions. Cover with a tight fitting lid and seal with the chapatti dough so the steam doesn’t escape. Put a tawa on the burner and put this pan on the tawa. Cook on high heat for 2 minutes and then on low for another 30 minutes.
  12. Serve with mirch ka salan on the side. ENJOY!!! ENJOY!!!