Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Ingredients |
Quantity |
Chicken |
700 grams |
Basmati Rice |
2 cup |
Onions(thinly sliced) |
4 |
Bay Leaf |
4 |
Cardamoms Brown |
4 |
Cardamoms green |
3-4 |
Cinnamon |
1/2 inch piece |
Cloves |
3-4 |
Cumin Seeds |
2 teaspoon |
Nutmeg |
a large pinch |
Mace |
a large pinch |
Pepper corns |
1 teaspoon |
Red chilli powder |
2 teaspoon |
Turmeric powder |
1/2 teaspoon |
Coriander powder |
2 teaspoon |
Green chillies |
5 |
Ginger |
20 grams |
Garlic |
16 flakes |
Coriander Leaves |
2 teaspoon |
Tomato (chopped) |
2 |
Salt |
to taste |
Saffron (dissolved in 1 tablespoon milk) |
1 teaspoon |
Curd (beaten) |
1 cup |
Vanaspati /ghee |
1/2 cup |
Method:
For Marinade: Chicken
1. Grind together ginger , garlic , nutmeg , mace , cumin seeds , cardamoms brown , cardamoms green , cinnamon , pepper corns , cloves ,tomato into a paste.
2. Rub ground paste into chicken , add turmeric powder , salt , curd , mix well and keep aside for 1 hours.
3. In a large frying pan , heat oil for about 5 minutes , divide onions into 2 batches , fry each batch with 3/4 teaspoon salt till onions are golden brown and crisp , remove onions on a strainer to drain off excess oil , crumble the fried onions and mix with marinated chicken.
4. In a pan heat oil for about 5 minutes , add marinated chicken , coriander powder , chilli powder and 1 cup water .
5. Cook for 10 minutes on medium heat .
For rice:
- Wash the rice and soak in water for 15 minutes.Cook separately by adding 3 cups of water for 2 cup of rice, along with some cardamom brown and green , Cumin seeds , cloves , bay leaf , salt , and cinnamon stick(2 each).
- Cook the rice until it breaks while pressing in hands(3/4th). After cooked remove the rice and spread it out on a thali or a big pan.
- Put 2 tablespoons of ghee in an oven proof dish. Place a layer of cooked rice followed by a layer of chicken. Place a layer of fried onions, Repeat a layers of cooked rice and then a layer of chicken and finish with a layer of rice. Sprinkle some ghee, saffron , fried onions and mints and on last layer of rice.
- 4. Place in an oven and bake for 15 minutes, or until the top gets brown. In case of stove you can keep in low flame and simmer for 15 minutes.
- Now Chicken Biryani is ready and serve hot with yogurt.
- Enjoy!!