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Chicken Biryani | Preparation time: 1 to 3 hours |
| READ REVIEWS (0) | | Rice item with chicken and Basmathi rice. | | | | | | Ingredients |
- Basmati rice 500 gms.
- Chicken pieces 1kg.
- Garam masala powder 4 tsp.
- Milk ½ cup
- Whole garam masala 4 tbsp.
- Butter 50 gms.
- Sliced onions 1 cup
- Golden fried sliced onions ¾ cup
- Chopped garlic 4 tbsps.
- Rose Water 2 tbsps.
- Chopped ginger 4 tbsps.
- Oil 5 tbsps
- Red chili powder 3 tsps.
- Salt To taste
- Coriander powder 1 tbsp.
- Saffron ½ gm.
- Turmeric powder 2 tsps.
- Curd (yogurt) 2 cup
- Bay leaf 4 nos.
- 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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