Ingredients
- 1 kilogram Chicken cut to medium pieces
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 teaspoon Red Chilly Powder
- 2 teaspoon Chicken biriyani masala powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Salt
- 1 cup Curd
- 2 cup Basmathi rice
- 5 tablespoon Ghee
- 3 nos Cardamom
- 1 nos Cinnamon sticks
- 3 nos Clove
- 1 bunch Coriander Leaves
- 3 nos Bay leaves
- 1 bunch Mint leaves
- 2 nos Star anise
- 1 teaspoon Garam masala powder
- 3 nos Onion
- 1 nos Tomato
- 1 cup Cashew Nuts
- 1/2 cup Raisins
Servings: People
Units:
Instructions
For Marination
- Marinate the chicken pieces with Red Chilly powder, coriander powder, chicken masala powder, ginger garlic paste, ;turmeric powder salt and curd overnight or for 6 hours
To Cook Rice
- Wash and soak Basmathi Rice for half an hour, drain the water.
- Heat Ghee in a pan and roast the rice for about 5 - 10 minutes on a low flame and keep aside.
- Boil 5 cups water in a deep vessel with cloves, cinnamom, cardamom, bay leaves, salt.
- Add rice and cook on slow fire for 8-10 minutes or till half cooked.
- Transfer to a sieve and drain excess water. Keep aside.
To Cook Chicken
- In a pan add ghee and add cloves, cardamom, cinnamom, bay leaves, star anise and saute. (You can add 1 or 2 teaspoons of oil if required)
- Add onions and saute till it becomes translucent.
- Add Red chilly powder, coriander powder, garam masala powder,chicken masala powder, turmeric powder and saute for 2 minutes.
- Add the chopped tomato and cook till it becomes mushy.
- Add the marinated chicken and mix well.
- Cook covered with a lid on medium, flame for 10 minutes stirring it in between.
- Reduce the flame to low and continue cooking the
- chicken for another 30 -35 minutes or till the chicken is fully cooked.
Garnish
- Fry the cashews, raisins and onions in ghee.
- I use the same ghee (around 2 tbsp) for cooking chicken.
Fried onion
- 1 onion (Fry it in hot oil stirring occasionally, until browned) Coriander leaves – 1 bunch finely chopped and fried till crispy
- Mint leaves- 1/2 bunch Finely chopped. Cashews , Raisins – About 1/2 cup each, fried in oil.
Biryani
- Now to Make Biriyani take a heavy bottom vessel and add 2 table spoon ghee. Smear the bottom of the vessel fully.
- Add half of the cooked chicken in the first layer with the gravy.
- On top of chicken add a layer of cooked rice. Top it with half of fried onion, cashew nuts, raisins and sprinkle 1 teaspoon salt.
- Add the other half cooked chicken, pouring all the gravy.
- On top of this add the remaining rice.
- Garnish with the remaining fried onions, cashew nuts raisins and sprinkle about half teaspoon salt.
- Cover with a tight lid and Cook on low fire for about 25-30 minutes.
- Remove from flame. Put a flat based iron tawa on the flame and heat it.
- Keep the biriyani vessel on top of this tawa and on low flame cook for 10 more minutes.Switch off the flame and let it rest for another 15 minutes.
- Open the lid and serve hot with raitha.
- Note. Biriyani takes 30 minutes for preparing and at least 6 hours to marinate and one hour to cook.
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