Chicken Biriyani
Ingredients
Chicken - 1 kg (remove the skin and cut into 10 pieces)
Basmati Rice - 2 cup (soak in the hot water for 10 minutes and remove the water)
Cashew, Kismis, Fried onions for garnishing
Oil - 4 Big Spoons
Onions - 4 (medium size)
Ginger - 2 small pcs, Garlic - 6 flakes ( Both grinded together )
Mint, Corriander Leaves & 3 Green Chillies (grinded Together)
Tomato - 3
Turmeric Powder - Half tsp (if u are using any biriyani masala no need to add turmeric)
Chilli Powder - 2 tsp
Garam Masala or Biriyani Masala - 1 1/2 tspn ( If using biriyani masala, powders shpuld be used according to your taste )
Curd - 3 big spoon
Water - 4 cup, Lemon Juice 1 tsp, Whole garam masala - 3 each ( For Rice)
Preparation Method of Chicken Biriyani
Take a kadai or any vessel, pour oil, add onions finely cut and saute and when it starts changing the colour add ginger and garlic, crushed and mix well.
When u get a flavour add mint, dhaniya leaves and chilli (grinded together) and saute well and after sometime add tomatoes finelly chopped and make a good paste.
Then add all powders one by one and stir well.
Finally add curd and saute for 1 minute, then add chicken and salt.
Add little water and cook the chicken till gravy becomes very thick. the gravy should be covered in the chicken.
In a vessel pour some ghee and fry rice for 1 minute and add whole garam masala, bay leaves, water, lemon juice and salt and cook covered on a lower heat. Take care not to add too much of water. The water must be JUST ON THE TOP OF THE RICE.
Cook for 7 minutes in flame. Open the vessel after 15 minutes u will get dry cooked rice.
Take another vessel and grease some oil on the bottom. Put a layer of rice and then chicken, again rice, like that till both rice and chicken finishes and
cover with a lid and take a DOSA TAVA and put the tava on the gas on low fire and keep the rice vessel on it (u can put a vessel full of water on the
top of the lid to avoid the steam to go out from the rice) and let that cook for 30 minutes on low fire. Lastly garnish with cashew and kismis fried and
onion fried. Use with salad, lemon pickle and pappad.
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