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Chicken Biryani
Utensils
Big Cooking Pot
One big bowl
Wooden spatula
Ingredients
Chicken -1 kg
Basmati Rice- 500 gm
Garam masala- 4 table spoon
Butter- 50 gram
Garlic (chopped) 4 table spoon
Onions sliced- 1 cup
Ginger chopped – 4 table spoon
Red chili powder – 3 table spoon
Coriander Powder- 1 table spoon
Oil- 5 table spoon
Yogurt -2 cups
Tomato chopped- three fourth cup
Bay leaf ( tejpatta)- 4
For the Marinade
Red chili powder-1 and half table spoon
Ginger chopped- 2 table spoon
Garam masala powder- 1 table spoon
Turmeric Powder- 1 table spoon
Yogurt- 1 cup
Salt – As you taste
For Garnishing
Saffron (dissolved in half cup water)- half gram
Rose water- 2 table spoon
Method (Biryani is cooked in layers so when you add rice to the chicken do not try to mix it)
Cut the Chicken into big pieces
Put all the ingredients of the marinade in a bowl and mix well.
Add chicken Pieces to it and leave for an hour.
Now boil water, add half of the whole garam masala and bay leaf to it
Soak the excess water off the rice
When water boils add rice
Cook the rice till it is ¾ done (don’t let the rice to be fully cooked)
Drain the water and keep it aside
Heat a thick pan and add oil
When oil is hot add remaining garam masala
Add sliced onion and cook it till golden brown
Add 1 table spoon of remaining garam masala and all the remaining ingredients, and tomato (high heat)
Turn the heat on medium add the rice for about 10 minutes
Turn the heat to low and cook it for 10 more minutes
Chicken Biriyani is ready.
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| Chicken Biriyani |
Utensils
Big Cooking Pot
One big bowl
Wooden spatula
Ingredients
Chicken -1 kg
Basmati Rice- 500 gm
Garam masala- 4 table spoon
Butter- 50 gram
Garlic (chopped) 4 table spoon
Onions sliced- 1 cup
Ginger chopped – 4 table spoon
Red chili powder – 3 table spoon
Coriander Powder- 1 table spoon
Oil- 5 table spoon
Yogurt -2 cups
Tomato chopped- three fourth cup
Bay leaf ( tejpatta)- 4
For the Marinade
Red chili powder-1 and half table spoon
Ginger chopped- 2 table spoon
Garam masala powder- 1 table spoon
Turmeric Powder- 1 table spoon
Yogurt- 1 cup
Salt – As you taste
For Garnishing
Saffron (dissolved in half cup water)- half gram
Rose water- 2 table spoon
Method (Biryani is cooked in layers so when you add rice to the chicken do not try to mix it)
Cut the Chicken into big pieces
Put all the ingredients of the marinade in a bowl and mix well.
Add chicken Pieces to it and leave for an hour.
Now boil water, add half of the whole garam masala and bay leaf to it
Soak the excess water off the rice
When water boils add rice
Cook the rice till it is ¾ done (don’t let the rice to be fully cooked)
Drain the water and keep it aside
Heat a thick pan and add oil
When oil is hot add remaining garam masala
Add sliced onion and cook it till golden brown
Add 1 table spoon of remaining garam masala and all the remaining ingredients, and tomato (high heat)
Turn the heat on medium add the rice for about 10 minutes
Turn the heat to low and cook it for 10 more minutes
Chicken Biriyani is ready.
Chicken biryani has been a staple in my home ever since I visited South India, a while ago and this recipe seems simple yet delicious. Can’t wait to try it!
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