- 1 / 2
You might never know it from her slim frame but Uma Ghosh Desphande is a true-blue foodie. The High Life Dubai anchor/TV producer, fashion designer behind the label Pepper by Uma, and Mrs India winner (2005) loves her biryani in particular, and we got her sharing this special recipe with her. Go on, try and enjoy!
Onions 5 (large in size)
Chicken 1 kg
Rice 4 cups (half-cooked)
Ginger garlic paste 4 teaspoons
Potatoes 2 (cut into chunks)
Shaan Bombay Biryani Masala 1 packet
Curd 4 tblsp
Marinate the chicken in 2tblsps curd, 2 tsps ginger garlic paste and 2tblsps of biryani masala for 3-4hours.
Heat 4 tblsps of oil and 2tblsp of ghee. Fry the onions in the oil and ghee until brown. Add the remaining ginger garlic paste, fry for a minute, and then add tomatoes to the mix.
Add the remaining biryani masala to make a paste.
Add chicken to this mix and fry the chicken in it for 15 minutes. Add salt to taste. After the water starts to release from the dish, add the potatoes.
Once the chicken is half-cooked, add the remaining curd and fry for 5 minutes. Then add the rice (half cooked earlier).
Add biryani colour – 2 pinches in 2tblps of water. Then, mix in three pinches of saffron in cup of milk and add that in as well.
Add lots of coriander leaves and mint leaves for garnish, and 2 teaspoons of ghee.
Put on dum (sealing the vessel's cover with dough) and cook on very low heat for 45 minutes to 1 hour.