SIX SEASONS BLOG
Take a large bowl and add ginger paste, garlic paste, salt, Red chili powder, lemon juice, mix well. Marinate the chicken for at least 30 minutes (Whole chicken cut into 4 pieces)
This dish is best served as fresh as possible so make sure you serve it straight away after cooking for the best taste with vegetables.
Arrange a rack in the middle of the oven and heat to 350?F (175?C). Grease and flour 4 (6-inch or 15-centimeter) round cake pans and set aside.
Rinse and pat the meat dry. Place in a salable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce,canola oil, brown sugar, garlic, ginger and red curry paste.
Wash, peel and grate the carrots. I used the medium blade in the mandoline to grate. I measured the carrots loosely but heaped.
Dry roast all the ingredients listed under ‘Biryani Masala’ and grind into a fine powder. Please be careful not to burn the spices. This ‘is ‘the most important ingredients of the biryani.