Saturday, 16 June 2012

CHICKEN BIRIYANI

Ingredients :-
Basmati Rice - 3 cups (long grain rice)
Chicken Pieces - 500 gm
For Chicken Gravy:-
3 big sliced Onion
Bay leafs (tej patta) - 2
Cinnamon - 1 inch stick
Green cardamoms - 3 nos.
Cloves - 2-3 nos.
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chilli paste
2 tsp coriander powder
1 tsp cumin powder
1 cup tomato puree
1 tsp garam masala powder
1/2 tsp turmeric powder
1 1/2 tsp chicken masala (Everest chicken masala)
3-4 tsp Oil for frying
Salt as per taste
For the Marinade:-
1 cup yogurt (thick curd)
1 tsp red chilli powder
1 tsp garam masala powder
1/2 tsp black pepper powder
1 tsp ginger-garlic paste
Coriander leaves
Salt as per taste
For Garnishing:-
1/2 cup fried browned onion (heat oil, add 1 tsp sugar, add sliced onion and fry till brown)
A few drops of Rose water
1/2 cup boiled milk
Fresh chopped mint leaves
Fresh chopped coriander leaves

Method:-

  • Mix all the marinade ingredients to a smooth paste. Add chicken pieces to it and leave for 1-2 hours.
  • Wash and clean rice. Cook rice in plenty of water till 3/4 done. In boiling water add 1/2 of the whole garam masala (cinnamon, cardamom, cloves), bay leaf, salt and 1 tsp ghee. Drain out the water and allow the rice to cool.
  • Heat oil in a deep pan. Add 1 tsp sugar, when it turns to brown add bay leaf, whole garam masala to it. After crackling of garam masala add chopped onion and saute till light golden brown. Add ginger-garlic paste, all above masala including tomato puree. Cook for 5 mins. and add marinated chicken pieces with it. Cook on low flame until chicken is tender. Don't over cook the chicken.


  • Now take another pan, add 2-3 tsp of butter and heat. Place 1/3 of rice in the pan. Place half of the chicken over the rice. Again place rice to cover it. Place the remaining chicken over it and cover with remaining rice (place in alternate layers). Sprinkle milk, remaining garam masala, fried browned onions, mint leaves, coriander leaves in between the layers and on the top. Also sprinkle rose water over the rice. Cover and seal it tightly with a lid and further cook on low flame for 8-10 mins. Chicken Biryani is ready to serve. 

Note:- You can serve Biryani with egg slices. Also can add fried cashew nuts and enjoy it!!!

3 comments:

  1. my favourite, i ll try in home

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    1. Thanx for following my blog..n also for ur comment..

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  2. Thanks for following my blog..you have a lovely space. I am your new follower now.

    - Meg's Delicious Adventures

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