Thursday, July 12, 2012

Chicken Biryani

Time 90 min
Basmati rice 1 cup
Chicken medium pieces / leg pieces 400 gm
Mint leaves 2 tsp
Finely chopped onion 2 big size 
Turmeric powder 1/4 tsp
Ginger garlic paste 1/2 tsp
Green chilies 3-4 
Coriander leaves 2 tsp
Biryani masala 1/2 tsp
Red chili powder 1/4 tsp
Bay leaves 2-3
Pepper corns 1/2 tsp
Cloves 5-6
Cinnamon 2-3 small pieces
Ghee 2-3 tbsp
2 tbsp milk mixed with saffron strands 1/5 tsp
Water 1.5 cup or less
Salt to taste

Soak the rice in water for 1 hr. Then cook rice in pressure cooker with bay leaves, cloves, cinnamon, salt and 1 tbsp ghee till 70% rice is cooked.  Drain the water. Allow it to cool. 
Chop lengthwise onion and fry in kadai till golden brown. 
In a bowl take chicken, gingergarlic paste, finely chopped mint, finely chopped green chilies, coriander leaves, pepper corns, cumin, red chili powder, turmuric, salt, biryani masala, fried onion and add oil 2 tsp, mix all very nicely. Keep this in refrigerator for 1 hr.
Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot, add half of marinated chicken at the bottom. Cover this with half of boiled rice, again cove rice with remaining marinated chicken, again add remaining rice. Then sprinkle the saffron milk over the rice. Also sprinkle melted  2 tsp of ghee. Cover with lid. Keep the low flame and cook for 20-30 min. Better keep pan on tava so to avoid burning of rice. Serve hot. 

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...