Chicken Biryani:
Cuisine: Indian Main Course
Serves: 4pax
Preparation Time: 20min
Cooking Time: 20min
INGREDIENTS:
- Golden Seila Rice double chaabi 500gms
- Onion 500gms
- Tomato 100gms
- Chicken with Bone 500gms
- Dahi 200gms
- Mustard oil 2tbsp
- Ginger-Garlic paste 2-3 tbsp
- Salt to taste
- Garam Masala to taste
- Red chilly powder to taste
- Coriander powder to taste
- Desi ghee to brush the pan
- Rose water for fragrance (Optional)
- Whole spices for flavour
- Refined Oil for Cooking
- Mint leaves for garnish
Method:
- Soak the rice for minimum 30min then boil it adding the whole spices and salt
- Drain the water of the rice after boiling and keep aside
- Cut the onion in Jullians (Long Cutting) and fry till golden brown
- Marinate the chicken with all the spices, mustard oil and curd, keep aside for minimum 20min
- Then take a pan, put little oil the start cooking the chicken, then all the golden brown onions, then add the ginger and garlic paste and then tomato purée in it.
- Cook for 15 min till chicken gets tender
- Then Take a thick bottom pan and brush it with ghee or Oil, put first layer of rice then the cooked chicken layer and then again layer of rice
- Put brown onions and coloured rice on it then Cover it with aluminium foil and cook for 10min on low flame (Also known as Dum)
- Open the cover garnish with mint and rose water
- Serve hot
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