Chicken biryani..

Ingredients:
Basmati Rice- 2 1/2 cups
Chicken- 1/2 kg
Onion Sliced- 6 nos medium
Tomato medium- 3 nos chopped
Ginger- 1 1/2 inch
Garlic- 8 cloves
Green chillies- 3 nos
Yogurt- 4 tbsp
Garam Masala- 1 tbsp
Chilly Powder-1 tsp
Turmeric Powder- 1/4 tsp
Mint Leaves- 1/4 cup
Coriander leaves- 1 cup
Pepper powder- 1 tsp
Ghee-1/2 cup
Sunflower Oil-1/4 cup
Turmeric powder-2 pinches
Cardamom-2 nos
Cloves-2 nos
Cinnamon-3 nos
Lime Juice- 4 tsp
Salt- Accordingly

For Decoration
Onion Sliced finely- 1 nos
Cashew Nuts- 1/4 cup
Raisins- 1/4 cup

Method:
For Rice:
  1. Wash rice and keep aside
  2. In a vessel add water and bring it to boil. Add rice, cinnamon, cardamom, cloves, turmeric powder and 1 spoon ghee to the water.
  3. Cook till rice is done. It should not be too sticky.
For the decoration:
  1. In a pan add ghee and fry the raisins and cashew nuts till golden brown and remove.
  2. To the same ghee add sliced onions and a pinch of salt and fry till golden brown.
For the chicken:
  1. Cut and clean the chicken and keep aside.
  2. Grind together green chillies, ginger and garlic.
  3. In a cooker add sunflower oil, add sliced onions and 1 tsp salt and saute till golden brown.
  4. Add the ground paste to this and saute for 3 mins. 
  5. Add tomatoes, chilly powder, turmeric powder, garam masala, mint leaves, coriander leaves and salt as required and half of the balance ghee used for frying the decorations.
  6. Saute till the gravy becomes thick.( add 1/4 cup water so that the gravy becomes  thick quickly and tomatoes are properly done).
  7. Add the cleaned chicken to this and stir well.
  8. Add 1/4 water for the gravy to this and close the cooker.
  9. Simmer after first whistle and turn off after second whistle, remove and keep aside.
  10. Add beaten yogurt to the chicken and mix well.
Layering;
  1. Divide the rice into 3 portions and chicken into 2 portions . 
  2. In a deep vessel, add the rest of the balance ghee and layer one portion of rice.
  3. Add lemon juice and layer chicken on top, continue the process till the rice is layered on top.
  4. Garnish with the cashews, raisins and onions fried and close the vessel tightly.
  5. Put the vessel on low flame for 10 mins. Turn off and serve hot with salad, pickle and pappad.

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