YUMMY CHICKEN BIRIYANI
Ingredients:-
1.
Chicken
pieces (biriyani cut) – 1kg
2.
Basmati
rice- ½ kg
3.
Onion
medium – 3
4.
Tomato
big – 2
5.
Small
Onion- 5
6.
Kashmiri
Red Chilly – 4
7.
Green
Chilly- 3
8.
Garlic
– 6
9.
Ginger
-1 small piece
10.
Coriander
powder- 1 table spoon
11.
Kashmiri
Red Chilly Powder- 1 table spoon
12.
Turmeric
powder- 1 tea spoon
13.
Bay
leaf- 1
14.
Cardamom-
5
15.
Cinnamon
– 1 medium piece
16.
Cloves-
5
17.
Black
pepper- a few (optional)
18.
Ghee-
½ cup
19.
Thick
Coconut milk- 1 cup
20.
Thick
curd- 1/2 cup
21.
Coriander
& pudina leaves-200 gms each
22.
Salt
For garnishing:- Fried Cashew nuts, raisins, Onion,
boiled eggs (optional) and Coriander & pudina leaves
How to prepare: -
1.First, marinate chicken pieces with curd, Kashmiri chilly & turmeric powder, salt and keep it in a fridge for half an hour.
2.Wash Basmati rice and keep it soaked for minimum 30 mts.
3.For making biriyani masala, grind items 5 to 10 and 21 into a paste adding little water.
4.Heat ghee in a pan, add items 13 to 17, sauté well, and add sliced onion and salt, till the onion turns golden brown. Then add sliced tomatoes, till they become soft. To this add ground masala paste and sauté till its raw smell goes.
5.Then add marinated chicken pieces to the masala, again mix well adding coconut milk and little water and cook the chicken till it turns into thick gravy.
1.First, marinate chicken pieces with curd, Kashmiri chilly & turmeric powder, salt and keep it in a fridge for half an hour.
2.Wash Basmati rice and keep it soaked for minimum 30 mts.
3.For making biriyani masala, grind items 5 to 10 and 21 into a paste adding little water.
4.Heat ghee in a pan, add items 13 to 17, sauté well, and add sliced onion and salt, till the onion turns golden brown. Then add sliced tomatoes, till they become soft. To this add ground masala paste and sauté till its raw smell goes.
5.Then add marinated chicken pieces to the masala, again mix well adding coconut milk and little water and cook the chicken till it turns into thick gravy.
6.Boil water (for 1 cup rice: 2 cups of water) adding 2 to
3 cardamom, bay leaf and salt. To this add soaked Basmati rice and cook to 75
per cent. Drain the water if any, spread the cooked rice over the hot chicken masala,
sprinkle ghee and also add chopped coriander and pudina leaves.
7.Cover the pan tightly with a lid and keep for 30 mts. Garnish with fired nuts, raisins, onion and eggs. Serve hot.
7.Cover the pan tightly with a lid and keep for 30 mts. Garnish with fired nuts, raisins, onion and eggs. Serve hot.
Superb recipe...tried today
ReplyDelete