Chicken Balle Biryani - a delicacy from the land of Punjab

Chicken Balle Biryani

What goes in?

2 cups long basmati rice
3 cups water
1 kilogram chicken (sliced into 7 - 8 pieces at least (can be smaller); the bigger, the more Punjabi
Yogurt around 4 table spoons
2 table spoon milk
3 cloves
Cinnamon at least 1 stick
One tea spoon of garlic and one tea spoon of ginger paste
3 - 4 seeds of black pepper; mash them
1 tea spoon of chilly powder red
Haldi (turmeric) powder around 1/2 tea spoon
Jeera 1/4 tea spoon (Cummin seeds)
1/2  tea spoon of  coriander powder (Dhania powder)
1 tea spoon of Biryani Masala
Elaichi (3 to 4 in number); cut them open
One pinch of saffron
2 Oniones finely chopped
3 table spoon of Ghee
Salt around 2 tea spoons

How to cook?

Add the saffron in one cup milk. Put the rice in a dish and then wash it in water. Remove the excess of water after the wash.

Next, put the rice in a cooking utensil and then add 3 cups of water. Add the saffron liquid into it. Add around 1 table spoon of salt. Cook it for around seven minutes on high flame and then shut it.
Remove it from the flame and keep it aside. The idea is to cook the rice around 80 - 90 % at this stage.

Clean the chicken and add the chilli poder, haldi, Garam Masala, Yogurt, Cumin powder, Coriander Masala, and the salt. Marinate it for at least 2 hours.

After that, cook some Ghee (around 4 table spoons) and add the cinnamon, pepper and clove. Add the ginger garlic paste and garlic paste. Fry this for around three minutes. Next, you can put the chicken. Make some small incisions in the chicken. Keep on cooking on medium flame until the chicken softens. pieces are tender. After that, add the rice. Mix the rice with the chicken. Cook for around 4 - 5 minutes.

Your Chicken Balle Biryani is now ready to serve. Chakde!