Chicken Biryani

 10 oz. basmati rice
 21 oz. chicken pieces
 ½ cup milk
 1 cup curd
 3 onions, thinly sliced
 2 tsp. ginger-garlic paste
 1 tsp. green chili paste
 ½ cup tomato puree
 2 tsp. chili powder
 1 tsp. turmeric powder
 1 tsp. cumin powder, roasted
 2 tsp. garam masala powder
 ½ tsp. cardamom powder
 1 tsp. coriander powder
 1 pinch of saffron
 2 tablespoons coriander leaves
 1tsp. lemon juice
 1 tablespoon mint leaves
 7 tablespoons vegetable oil
 Salt to taste

1

Marinate the chicken with tomato puree, curd, ginger-garlic paste, green chili paste, chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt and keep it aside for few hours.

2

Heat the oil in a pan and fry the onions till they are golden brown. Then add marinated chicken to it and cook for nearly 10-12 minutes.

3

Soak rice for 2 hours. Put plenty of water for boiling. Remove it from the flame when rice is par boiled (Add salt and 1 tsp. lemon juice to the rice while it starts boiling).

4

Take a pot put ½ of the cooked rice in it then put the cooked chicken. Then cover the chicken with the remaining rice. Mix saffron in milk and add to it. Pressure cook the rice till done.

5

Garnish with coriander leaves and serve hot.

Ingredients

 10 oz. basmati rice
 21 oz. chicken pieces
 ½ cup milk
 1 cup curd
 3 onions, thinly sliced
 2 tsp. ginger-garlic paste
 1 tsp. green chili paste
 ½ cup tomato puree
 2 tsp. chili powder
 1 tsp. turmeric powder
 1 tsp. cumin powder, roasted
 2 tsp. garam masala powder
 ½ tsp. cardamom powder
 1 tsp. coriander powder
 1 pinch of saffron
 2 tablespoons coriander leaves
 1tsp. lemon juice
 1 tablespoon mint leaves
 7 tablespoons vegetable oil
 Salt to taste

Directions

1

Marinate the chicken with tomato puree, curd, ginger-garlic paste, green chili paste, chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt and keep it aside for few hours.

2

Heat the oil in a pan and fry the onions till they are golden brown. Then add marinated chicken to it and cook for nearly 10-12 minutes.

3

Soak rice for 2 hours. Put plenty of water for boiling. Remove it from the flame when rice is par boiled (Add salt and 1 tsp. lemon juice to the rice while it starts boiling).

4

Take a pot put ½ of the cooked rice in it then put the cooked chicken. Then cover the chicken with the remaining rice. Mix saffron in milk and add to it. Pressure cook the rice till done.

5

Garnish with coriander leaves and serve hot.

Chicken Biryani

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