Chicken Biryani Recipe
Biryani (/bɜːrˈjɑːni/) is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes.
[b]Source- Wikipedia.[/b]
https://www.awesomecuisine.com/recipes/81/chicken-biryani/
[b]
Ingredients for Chicken Biryani[/b]
750 g Chicken chopped to bite sized pieces
3 Onions finely sliced
1 tbsp Cashew Nut Paste
4 Tomatoes large, pureed
2 cup Basmati Rice soaked for 10 minutes
1 tbsp Ghee 20g
2 tbsp Ginger Garlic Paste
1 tbsp Poppy Seeds coarsely powdered
10 Saffron Strands soaked in 2 tbsp milk
6 tbsp Oil 60-65 ml
1 cup Fried Onions – 1 cup to garnish
Salt as per taste
[b]
For the marinade:[/b]
2 cup Curd beaten
1 tbsp Coriander Leaves chopped
2 tbsp Red Chili Powder
2 tbsp Garam Masala Powder
1/2 tbsp Turmeric Powder
1 1/2 tbsp Salt
[b]How to make Chicken Biryani[/b]
Mix all the marinade ingredients and rub all over the chicken pieces.
Keep aside for 30 minutes. To get the best flavours, leave it to marinate overnight.
Heat oil in a pan over medium flame.
Add the ginger garlic paste and onions.
Saute well for 3 to 4 minutes or until onions turn light golden brown.
Add the cashew nut paste, tomato puree and poppy seeds.
Stir well and simmer for a minute or two.
Add the marinated chicken pieces and cover the pan with a lid.
Reduce flame to low and cook till the chicken is tender. Turn off the flame once it is fully cooked.
Drain the rice and rinse well.
Pressure cook till 3/4ths done and remove. Alternatively, cook it in a deep vessel using the boiling method and drain excess water after it’s cooked.
Place a chapati or dosa tawa on a low flame.
Put a large, deep pan over this to cook the biryani dum-style.
Spread a layer of rice at the bottom of the pan followed by a layer of the chicken gravy.
Repeat until all the rice and chicken have been used up, finishing up with a layer of rice on top.
Sprinkle the saffron strands with the milk and ghee on top.
Cover the pan with a tight fitting lid* and cook for 30-45 minutes. Ensure there is no escaping of steam.
Remove when the rice is cooked and chicken pieces are tender.
Gently fluff up the rice using a fork.
Garnish with the fried onions.
Serve hot with onion raita.
[b]Notes[/b]
If you don’t have a tight fitting lid, place a flat plate to cover the vessel and keep a heavy stone on top of the lid. Ensure no steam escapes.
Chicken biryani masala can also be used
You can add bone with chicken
Chicken biryani recipes can be found on the internet [/c]
26-30, F
