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CHICKEN BIRIYANI

Ingredients

  1. Basmati Rice / Jeeraga samba    2 cups
  2. Onion   2 medium sized (thinly sliced)
  3. Tomato   1 no. (chopped)
  4. Green chili   3 or 4 (slit open)
  5. Ginger Garlic Paste    1 tbsp
  6. Mint leaves     1/4 cup (chopped)
  7. Corianderleaves/Cilantro    1/4 cup (chopped)
  8. Fresh Yogurt/Curd     1/2 cup (diluted to 1 cup -use the same cup which u measure rice)
  9. Turmeric Powder    a generous pinch
  10. Chilli Powder      1/2 tsp
  11. Salt     to taste

To Marinate

  1. Chicken    1 lb(cut into pieces)
  2. Ginger Garlic Paste    1/4 tsp
  3. Yogurt/Curd      1 tbsp
  4. Chilli powder    1 tsp
  5. Coriander powder    1 tsp
  6. Garam Masala Powder   1/4 tsp
  7. Salt    1/2 tsp

To Temper

  1. Oil      3 tbsp
  2. Clove    4 no.s
  3. Cinnamon    2″ stick
  4. Bay leaf    1 small
  5. Cardamom    3 no.s
Method
  • First wash chicken drain excess water then marinate with the ingredients given under the heading “To marinate”  and cover it and keep aside for at least 30 minutes.
  • Wash and soak rice in water for atleast 20-30 minutes.CHICKEN BIRIYANI
  • Heat oil in a skillet/pressure cooker, add the tempering ingredients one by one then add onion, green chilli, mint leaves, cilantro sprinkle little salt and saute for 1-2 minutes.
  • Then add ginger garlic paste and saute till the raw smell leaves.
  • After that add tomato and saute till it turns soft n mushy.
  • Now add the marinated chicken, chilli powder, turmeric powder and saute for 2-3 minutes.
  • CHIKEN BIRIYANI
  • Then cook covered for 6-7 minutes or till the chicken gets 3/4th cooked.
  • And then add enough 1 cup yogurt and 2 or 3 cups of water, enough salt and allow to boil.
  • Once it starts boiling, reduce the flame and cook for 3 minutes.
  • And now add soaked and drained rice and pressure cook for 1 -2 whistles.
  • But if u are cooking in skillet/stove top, cook rice with lid closed in medium heat till 80% water absorbed(see pic below).
CHIKEN BIRIYANI
  • At this stage using a clean kitchen towel close the skillet and then close the cloth with lid and turn the heat to low and cook in DUM for 6-7 minutes.
  • That’s it..Yummy & Aromatic Chicken Biryani ready. Serve hot with raita/curry/boiled eggs.

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