Wednesday, December 26, 2012

Chicken Biriyani


Basmati rice                                  2 cup
Chicken with or without bones       ½ kg cut into pieces
Cinnamon                                      1” piece
Cloves                                           2
Cardamom                                     2
Black cardamom                             2
Mace                                             1
Bay leaf                                         1
Cumin seeds                                   1 tsp
Pepper corns                                  1 tsp
Cumin powder                                1 tsp
Coriander powder                           1 tsp
Turmeric powder                            ¼ tsp
Ginger-garlic paste                          1 tbsp
Green chillies finely chopped           1 tsp
Yogurt                                            1 cup
Fried onions                                    2 tbsp + 3 tbsp
Mint leaves finely chopped               1 tbsp + 1 tbsp
Coriander leaves finely chopped       1 tbsp + 1 tsbp
Saffron mixed with warm milk          1 tbsp
Salt to taste


1.    Add green chillies, mint leaves, ginger-garlic paste, coriander leaves, pepper corns, cumin seeds, chilli powder, turmeric powder, salt, cumin powder, coriander powder, bay leaf, cinnamon, mace, cloves, black and ordinary cardamom, fried onion, yogurt and a little oil to the chicken pieces and mix well. Let the chicken marinate for about 1 hour.
2.    Soak the rice for about 30 minutes. Cook till half done. Strain and keep aside.
3.    Take a deep pan and transfer the marinated chicken into it. Spread the rice evenly over the chicken. Put some mint leaves and coriander leaves on top, followed by 1 tbsp fried onion. Sprinkle the saffron and milk mixture. Cover the pan using a tight lid and cook in medium flame for approximately half-an-hour.
4.    Serve with onion raitha.  

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