Cooking With Swarn - Chicken Biryani

Cooking with Swarn 2.0 is coming to an end. Last night was our last class. Next week we are all attempting a dish for our "assessment". What better way to finish the session than with chicken biryani?

Let's start by marinating the chicken. It is full of flavour. We've got ginger and garlic, tomatoes, green chilies, yogurt, fried onions, chopped mint, lemon juice, salt, cinnamon sticks, cardamom, pepper corns, cloves, cumin, turmeric, chili powder, coriander and cumin powder and oil! Phew! Let marinate for about an hour. 

While this marinates, start on the rice. Instead of plain rice, we're adding flavour to this as well in the form of cinnamon sticks, cardamom, cloves, salt and ghee. You also need to fry up some onions and potatoes (separately) and make add some saffron to some warm milk.

After the chicken's been marinating, it's time to start cooking. Biryani gets served in layers. So take an oven proof dish and layer the bottom with the chicken.

The next layer had the onions and potatoes. Followed by rice. The saffron milk can be added. Then eggs, the rest of the potatoes and onions, and finally the rest of the rice. Garnish with onions and cashews. 

Biryani served with some cooling raita is the best. 

Now, no last cooking class would be complete with something sweet. So we made dessert. Vermicelli pudding!

This is yet another, super easy dish. Bring milk to a boil. Add sugar and vermicelli. 

Mix some custard powder in milk, and add to the boiling milk. You can add raisins at this point, which will puff up. Garnish with cashews and sprinkle with cardamom powder.