Thursday, 28 March 2013

Chicken Biryani

                                                 Chicken Biryani


Chicken – Big 4 pieces (full leg and breast)
Basmati Rice – 4 cups
Potato (60% boiled and fried) – 2 nos.
Egg (boiled and fried lightly). – 2 nos.
Oil – 3 tbsp.
Ghee – 2 tbsp.
Garlic  - 1 tbsp.
Ginger – 1 tbsp.
Onion (finely sliced and fried) – 2 nos.

Dry the following spices and grind to fine powder to prepare Biryani Masala

Mace, nutmeg, black cumin, white pepper, cinnamon stick, green and black cardamoms, cloves, dry rose petal, kebab chini,   )
Salt – to taste.
Mitha atar – ½ drop.
Grated Khoya– ½ cup.

For Marinate:

Thick curd(beaten and smooth) – 1 ½ cup.
Red chili powder – 1 tsp.
Yellow food color – 1 pinch
Salt – to taste.


·       Mix well the marinate ingredients mention above in a bowl.
·       Rub it all over the chicken and allow to marinate for 15 minutes.
·       Heat oil and ghee together in a pan.
·       Fry ginger, garlic till it becomes light brown.
·       Add the chicken with marinate.
·       Cover pan and cook on low heat till the chicken is tender.
·       Pour 2 drops keora water in it.
·       When done sprinkle little bit fried onion ,biryani masala powder,1/2 drop mitha ator and  keep aside.
·       Wash rice and soak in water for 15 – 20 minutes.
·       Cook rice with salt and whole garam masala (green and black cardamoms, cinnamon stick,cloves and bay leaf) in plenty of water till half cooked.
·       Drain out the water and allow the rice to cool.
·       Take boiled potatoes and eggs, sprinkle yellow food color and  Biryani masala and fry lightly.
·       Take a deep pan and grace ghee, keep potatoes.
·       Then palce 1/3rd rice in a deep pan.
·       Palce ½ the chicken over the rice.
·       Then sprinkle Biryani masala, grated khoya, egg and little bit ghee with fried onion.
·       Cover with another layer of rice and spread over it Biryani masala, grated khoya liitle bit and saffron milk.
·       Then in the same process keep chicken chicken and then rice. Sprinkle fried onion again.
·       Cover the pan with a lid and seal the edge with flour paste.

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