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Ingredients:

• 1 kg Chicken (pieces) • 500 gm Basmati Rice (washed and soaked for 30 min) • 4 tbsp Garam Masala (whole) • 4 tsp Garam Masala Powder • 50 gm Butter • 4 tsp Garlic (chopped) • 1 cup Onions (sliced) • 4 tsp Ginger (chopped) • 3 tsp Red Chili Powder • 1 tbsp Coriander Powder • 5 tbsp Oil • 2 tsp Turmeric Powder • 2 cup Curd (yogurt) • 3/4 cup Tomato (chopped) • 4 Bay Leaves

 

For the marinade :

• 1-1/2 tsp Red Chilli Powder • 2 tsp Ginger (chopped) • 2 tsp Garlic (chopped) • 1 tsp Garam Masala Powder • 1 tsp Turmeric Powder • 1 cup Yoghurt • Salt

For garnishing:

• 1/2 gm Saffron (dissolved in 1/2 cup milk)

• 2 tbsp Rose Water

How to make Chicken Biryani:

Put all the ingredients of the marinade in a bowl and mix well. Add chicken pieces to it and leave for an hour. Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it. Cook the rice until 3/4 th is done, drain and keep it aside. Heat oil in a thick bottomed pan and add remaining whole garam masala. Allow it to crackle, add sliced onions and cook it till light golden brown. Add 1 tsp of the remaining garam masala and all the remaining ingredients, including tomatoes, but excluding rice. Cook for 5 minutes, combine marinated chicken with it. Cook until chicken is tender. Place alternate layers of chicken and rice.

Now sprinkle saffron, remaining garam masala powder and butter in between the layers and on the top.

Carefully end it with the rice layer topped with saffron & rose water. Cover and seal it with an aluminum foil. Cook it further on low flame for 10-12 minutes. Chicken Biryani is ready to serve.

 

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Ingredients:

Chicken - 1 1/2 kg, jointed Oil - 5 to 6 tblsp Garlic - 2 tsp, ground Ginger - 2 tsp, ground Onions - 5 to 6, grated or finely sliced Cashew Nuts - 2 tblsp, ground

Poppy Seeds (Khus Khus) - 2 tblsp, powdered Dry Coconut (Kopra) - 2 tblsp, ground (optional) Tomato Puree - 2 cups Basmati Rice - 4 cups Salt - 2 tsp or as per taste Saffron - 1/2 tsp, soaked in 1/4 cup milk Ghee - 2 tblsp

For the Marinade:

Thick Curd - 4 cups, beaten smooth Green Chillies - 2 tblsp, chopped Coriander Leaves - 2 tblsp, chopped Salt - 3 tsp Chilli Powder - 3 tsp Garam Masala Powder - 3 tsp Turmeric Powder - 1 tsp

For Garnish:

Onion - 1 to 2, sliced and fried

Method:

  • 1. Mix the marinade ingredients to a smooth paste.

  • 2. Rub it over the chicken and allow it to marinate for 15 minutes.

  • 3. Heat oil in a pan.

  • 4. Fry the garlic, ginger and onions till light brown.

  • 5. Add cashew nuts, poppy seeds and coconut.

  • 6. Fry for 2 minutes, stirring all the time.

  • 7. Add the tomato puree.

  • 8. Simmer on low heat till the oil starts to float on top.

  • 9. Transfer the paste to a large pan.

    • 10. Add the chicken with the marinade.

    • 11. Cover pan and cook on low heat till the chicken is tender.

  • 12. Wash rice and soak in water for 15 to 20 minutes.

  • 13. Cook rice with salt in plenty of water till 3/4th done.

  • 14. Drain out the water and allow the rice to cool.

  • 15. Place 1/3rd of the rice in a deep pan.

  • 16. Place half the chicken over the rice.

  • 17. Cover with another layer of rice.

  • 18. Place the remaining chicken over it and cover with the remaining rice.

  • 19. Sprinkle saffron milk and ghee on top.

  • 20. Cover pan with a lid and seal the edges with flour paste.

  • 21. Cook on low heat for 45 minutes or bake in an oven at 180C for 25 to 30 minutes.

  • 22. Garnish with fried onions.

  • 23. Serve hot.