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Chicken Biryani
Preparation time:  1 to 3 hours
     
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Rice item with chicken and Basmathi rice.
SUBMITTED BY : RADHIKA VINOD,  23 Mar 2009
Living At : Thiruvalla,  India
More from this member  |  More from Non-Vegetarian Recipes
Ingredients
  1. Basmati rice 500 gms.
  2. Chicken pieces 1kg.
  3. Garam masala powder 4 tsp.
  4. Milk ½ cup
  5. Whole garam masala 4 tbsp.
  6. Butter 50 gms.
  7. Sliced onions 1 cup
  8. Golden fried sliced onions ¾ cup
  9. Chopped garlic 4 tbsps.
  10. Rose Water 2 tbsps.
  11. Chopped ginger 4 tbsps.
  12. Oil 5 tbsps
  13. Red chili powder 3 tsps.
  14. Salt To taste
  15. Coriander powder 1 tbsp.
  16. Saffron ½ gm.
  17. Turmeric powder 2 tsps.
  18. Curd (yogurt) 2 cup
  19. Bay leaf 4 nos.
  20. Chopped tomato ¾ cup
Preparation Method
  • Marinate chicken pieces.
  • Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp.
  • Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt.
  • Mix well and put chicken pieces in this for an hour.
  • Wash and soak rice in water for about 30 minutes.
  • Boil water, add ½ of the Whole Garam Masala , bay leaf and salt and boil rice till ¾th done.
  • Drain rice and keep aside.
  • Heat oil in a  thick bottomed pan.
  • Add remaining Whole Garam masala .Let it crackle.
  • Add Sliced onions and sauté’ until light golden brown.
  • Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes.
  • Cook for about 5 minutes.
  • Add marinated chicken and cook till chicken is tender.
  • Dissolve saffron in warm milk and keep aside.
  • Arrange alternate layers of chicken and rice.
  • Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top.
  • Make sure that you end with the rice layer topped with saffron , rose water and spices.
  • Cover and seal with aluminum foil .
  • Cook in a preheated oven, for 10-12 minutes.
  • Alternatively cook on an indirect slow flame for 10 to 12 minutes.
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