Chicken Biriyani
Biriyani is a very famous traditional Indian dish. Basically biriyani is made up of basmati rice, mixed with a curry made up of rich spieces! If you are familiar
with Indian cusine, then you must have tasted this mouth watering dish.., if not do try once ! You can surely find 'Biriyani' in the menu card of any Indian Restaurant.
|
Sl.No
|
Ingredients
|
Quantity
|
PreCooking Preperation
|
| 1 |
Basmati Rice |
2 Cups |
|
| 2 |
Ghee |
4 Tablespoons |
|
| 3 |
Chicken |
800 gms |
Cleaned and cut into medium pieces |
| 4 |
Onions |
3 -4 Medium Sized |
Slice finely |
| 7 |
Green Peas |
1/2 cup |
boiled |
| 8 |
Potatoes |
1 Medium
Sized |
Peeled and
Sliced finely |
| 9 |
Green Chillies |
3 or 4 |
Slit |
| 10 |
Tomatoes |
3 or 4 |
Chopped fine |
| 11 |
Ginger - Garlic |
1 Tablespoon |
Paste |
| 12 |
Chilli Powder |
1 1/2 Teaspoon |
|
| 13 |
Turmeric Powder |
1/4 Teaspoon |
|
| 14 |
Coriander Powder |
1 1/2 Teaspoon |
|
| 15 |
Garam Masala |
1 Teaspoon |
|
| 16 |
Cloves |
5 or 6 |
|
| 17 |
Cardamoms |
5 or 6 |
|
| 18 |
Cinnamon |
2 cms stick |
|
| 19 |
Pepper Corns |
9 or 10 |
|
| 20 |
Bay Leaves |
3 |
|
| 21 |
Milk |
1/4 cup |
|
| 22 |
Saffron |
Small pinch |
Soak in milk |
| 23 |
Coriander Leaves |
Small bunch |
Cleaned and Chopped |
| 24 |
Oil |
For frying |
|
| 25 |
Pudina Leaves |
Small bunch |
Cleaned and Chopped |
| 26 |
Salt |
To taste |
|
Preparation of Chicken Biriyani
- Deep fry onions till golden brown. Drain and keep aside a small portion for
garnishing.
- Add the items 10 to 15, into the remaining onions, and cook
for seven minutes, at medium heat.
- Add 1/4 cup of water, green chillies, and cook till ghee
seperates.
- Add the pudina leaves, chicken pieces, along with salt, and cook at a medium heat adding little water.
- Remove from heat when the chicken pieces are cooked tender, and the gravy thickens.
- In a heavy bottomed vessel, fry items 16 to 20 in ghee, and add into rice. Cook rice in
water with salt, take care that rice grains are not over
cooked.
- Mix the cooked rice with saffron water/ milk, so that some of
it becomes orange / yellowish. If saffron is not available you
can use orange color, and saffron essense as a substitute.
- Deep fry potatoes in oil.
- Heat ghee in a heavy bottom vessel, spoon in 1/3 of the rice
and add 1/2 of the chicken masala on top.
- Sprinkle peas, fried onions, and coriander leaves on top.
- Again make a layer of rice, cover with chicken, sprinkle the onion, potatoes, and coriander leaves.
- When you finish, on the top layer spread the rest of the rice.
- Garnish with coriander leaves, fried onions, cashewnuts, and raisins.
- Seal the vessel with a heavy lid, cook on a very slow
fire for some 20-25 minutes. (Optionally you can use oven)
- Your chicken biriyani is ready ! Serve hot with raita, or curd and salad, and pickles.
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