Omani Chicken Biryani

Chef Munawar latif

Ingredients

Chicken ½ kgBasmati rice ½ kgSalt to tasteBlack pepper to tasteNutmeg powder ¼ tspMace powder ¼ tspCoriander 1 tsp (crushed)White cumin ½ tspBlack pepper ¼ tspCloves 5Black cardamom 2Cinnamon sticks fewBay leaves fewStar aniseeds 2Clarified butter 100 gmGinger garlic paste 1 tbspOnion ½ kgRaisin 1 tbspAlmond 1 tbspDried plums 100 gmPotatoes 100 gmEgg 2

Cooking Directions

Soak basmati rice for half an hour.

Grind sliced onions and fry the other finely sliced onion till golden brown.

Add clarified butter to a medium sized cooking pot and let it melt.

Then add ginger garlic paste and sauté for a couple of minutes.

Now add onion puree, cumin seeds, whole black pepper, cloves, black cardamoms, cinnamon sticks, bay leaves and star aniseeds.

Sauté until the puree is golden brown.

Then add chicken and mix briefly.

Now add crushed coriander, cumin seeds, salt n black pepper, raisins, almonds, dried plum and potatoes.

Add water if required to cook meat.

When meat is tender, take it off the flame.

In a medium sized cooking pot, boil water.

When water comes to a boil, add 1 tbsp oil, salt and rice and cook until rice is 1/3 cooked.

Boil eggs and remove the shell.

Add boiled rice to the other cooking pot where you cooked chicken.

Sprinkle saffron and cover to let simmer for 8 – 10 minutes.

Garnish with fried eggs and serve.