CHICKEN BIRIYANI | BIRIYANI

CHICKEN BIRIYANI

Chicken Biriyani made in perfect way! Do try .๐Ÿ˜€



Serves - 4

BEST TIME TO HAVE?

As your Lunch or Dinner.

HOW TO MAKE CHICKEN BIRIYANI?

INGREDIENTS:

For Gravy

  • Chicken – 1 kg
  • Onion – 225g
  • Ghee/oil – 100g
  • Green Chili – 2
  • Garlic – 5g
  • Ginger – 5gm
  • Coriander seeds – 5g
  • Cloves – 2g
  • Cinnamon – 2g
  • Cardamom – 2g
  • Peppercorn – 2g
  • Turmeric Powder – ¼ tsp
  • Chili powder – ½ tsp
  • Kashmiri chili powder – 1 tsp
  • Shahjeera/Caraway seeds – ¼ tsp
  • Curd – 225g
  • Lime – 1
  • Salt – as per your taste.
  • Mint Leaves – handful
  • Coriander Leaves - handful

For rice

  • Basmati/Long rice – 2 cup
  • Cloves – 2g
  • Cinnamon – 2g
  • Cardamom – 2g
  • Peppercorn – 2g
  • Bayleaf – 2g
  • Saffron – 4 strands
  • Milk – 2 tbsp
  • Salt – as per your taste.

METHOD:

  1. Wash, clean and soak the rice for 30 min.
  2. Boil 4 cups of water with enough salt and the mentioned spices . Once the water is boiled. Add the soaked rice and let it cook covered for exactly 7 min. (should be half done).
  3. Drain the excess water and give the rice a cold water rinse and keep it aside.
  4. Wash and clean the chicken pieces.
  5. Grind together all the species mentioned (both whole and powdered) along with curd, green chili, ginger and garlic.
  6. Slice onion finely and fry them in the oil till brown and crisp. Keep it aside.
  7. Squeeze the lemon juice and add them along with the ground paste, enough salt for chicken and half of the fried onion with the chicken and marinate it for 30 min to 1 hr.
  8. Heat the same oil left after frying onions and add the whole marinated chicken to it give a nice mix for about 3-5 min for the masala to slightly roast and let it cover and cook for 20 min. Stir occasionally.
  9. When the chicken is half done and if u think the water from chicken is not enough to cook it further you can add half cup of only HOT WATER and give it a nice mix.
  10. Put in the partially cooked rice over the meat.
  11. Soak saffron in the hot milk for 5 min. Pour the milk along with the strands over the rice.
  12. Over the rice along sprinkle both the leaves, remaining fired onion.
  13. Seal the pan and in low flame cook them both till chicken is done which should take not more than 10-15 min.

Serve hot with fried nuts if preferred over it and some Raita.

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