Chicken Biriyani

Ingredients

Chicken – 1 kg

Rice – 750 gms

Ginger garlic paste – 200 gms

Onion – 500 gms

Oil – 250 ml

Ghee – 100 gms

Cinnamon – 2 pieces

Cardamom – 5 No.s

Bay leaves – 4-5 leaves

Cloves – 6-7 No.s

Star Anise – 3 No.s

Cumin Seeds – 1 teaspoon

Coriander leaves – 1 bunch

Mint – ½ bunch

Coconut Milk – 100 ml

Curd – 250 ml

Lemon – 1 No.

Chilli Powder – 2 teaspoon

Green Chilli – 10 No.s

Turmeric – 1 teaspoon

Chicken Biriyani Masala – 3 teaspoon

Tomatoes – 250 gms

Salt – to taste

Marination

Step 1 – Take a bowl and add 1 teaspoon salt, 150 gms curd, ½ teaspoon of turmeric powder, then mix it well and add the washed chicken to it, and again mix it well.

Keep it aside for ½ an hour.

Step 2 – Wash the rice and soak it for ½ an hour.

Method of Preparation

Step 1 – Take a top pot and heat the oil into it. Add cinnamon, cardamom, cloves, bay leaves, star anise and cumin seeds to it, then shallow fry it.

Step 2 – Cut the onions into slices and add them to it. Then add green chilli and fry till the onions become a golden colour.

Step 3 – Now add the ginger garlic paste and keep frying it till the raw smell goes out.

Step 4 – Add chilli powder, and turmeric powder then stirs it. Now chop the tomatoes and add into it, then add coriander leaves and mint leaves to it. Fry till the oil comes from the tomatoes.

Step 5 – Now add the marinated chicken along with curd to it, then 1 teaspoon of salt, and add 1 glass of water to it to cook the chicken.

Step 6 – Till the chicken cooks, on the other side boil the rice ( 1 kg – 2 litre of water).

Step 7 ­– As soon as the chicken is cooked, add the boiled rice along with water to the mixture, then add salt to taste. Now let the mixture get cooked 75%.

Step 8 – Now add the 100 ml of coconut milk, garam masala, and chicken biriyani masala to it. Now close it with lid and place 2 litre of boiled water in a bowl on it.

Step 9 – Now let the mixture cook for 20 minutes.

Step 10 – Now add 100 ml of ghee.

Step 11 – In a small bowl squeeze the lemon into it and add 4 pinches of Kesari powder to it. And pour it all around the biriyani and add the remaining coriander leaves to it.

Step 12 – Now of switch off the flame leave it to rest for 10 minutes.

Your Chicken Biriyani is ready!


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