Chicken Biryani
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Chicken Biryani

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Ingredients

5-serving
  1. Ingredients
  2. rice For
  3. 3 cups Basmati rice -
  4. 2 Ghee - tblpsn
  5. 2 , 2 , 2 1/2 tspns masala cardamom cinnamon black pepper Whole - cloves - - - pieces , -
  6. 1 star anise -
  7. 2 tspns Lemon juice -
  8. 1 Coriander leaves - tblpsn
  9. 1 Curry leaves - string
  10. Mint leaves ( optional )
  11. Salt
  12. 5 cups Water -
  13. For marination
  14. 3/4 to 1 kg Chicken -
  15. 2 tspns Red chilli Kashmiri powder -
  16. 2 1/2 tspns Coriander powder -
  17. 1/2 tspn Turmeric powder -
  18. 1/2 tspn Pepper powder -
  19. 2 Lemon juice - tblpsn
  20. Salt
  21. masala For
  22. 4 Onion - medium sliced finely
  23. 1 1/2 Ginger paste - tblpsn
  24. 1 1/2 Garlic - tblpsn
  25. 2 chilly Green -
  26. 2 Tomato -
  27. 2 Yogurt - tblpsn
  28. 2 - 2 1/2 tspns garam masala masala Home made / biryani -
  29. 1/2 tspn red chilli Kashmiri powder -
  30. 1/2 tspn Coriander powder -
  31. 1/4 tspn Turmeric powder -
  32. 2 Poppy seeds cashewnut and paste - tblpsn
  33. handful Coriander leaves -
  34. 1 Curry leaves - string
  35. 1/2 cup Water -
  36. / Oilghee
  37. Salt
  38. For garnishing
  39. 1 Onion - medium
  40. handful Cashew nut -
  41. handful Raisins -
  42. Coriander leaves
  43. Mint leaves

Method

45 mins
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    Marinate the chicken pieces with all the ingredients listed under for marination and keep for 1 hr.

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    Prepare rice

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    Wash and soak the rice in water for 25 minutes. Drain the water completely. Boil 5 cups water with half the quantity of whole masala,mint leaves,coriander leaves,curry leaves,1 tblspn ghee, lemon juice and salt keep it aside. Heat remaining 1 tblspn ghee in a vessel/pan, splutter the remaining whole masala and add the rice. Fry the rice until it starts cracking. Add the boiled water,. Cook till the rice is done and water is completely dried. Spread the rice in a tray keep aside.

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    Prepare masala

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    Heat oil in a pan and half fry the chicken pieces.Remove from fire and keep aside.

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    In the same pan add sliced onions.Saute till they are golden brown.Transfer it to another bowl.Then add ginger,garlic and green chillies to the pan and saute till the raw smell goes.Add chopped tomatoes and cook till the tomatoes are soft.

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    Then add the masala powders to it.Mix well.Add the fried chicken pieces,curry leaves,coriander leaves and enough salt.Mix well,add 1/2 cup water cover and cook till the chicken pieces are cooked and well coated with masala.Finally add poppy seeds and cashewnut paste to it.Mix well,cover and cook for another 1-2 mints.Remove from fire.

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    Heat ghee in a pan and fry the onions for garnishing.Fry till they are golden brown.In the same pan saute cashewnuts and raisins,Keep aside

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    Layering of biryani

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    Preheat the oven to 180 degree 10 minutes before baking the biriyani. Apply some ghee to a baking dish. Put one layer of masala in the dish. On top of that spread some rice and make another layer. Again spread another layer of masala on top of the masala. Repeat the process until the masala and rice is finished. The top layer should be of rice. You can drizzle ghee sprinkle coriander leaves in between the layers. Cover the dish with a wet cloth/ aluminium foil. Bake in the preheated oven for...

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    If you are using stove top method, layer the biryani in heavy bottomed pan and cover it with a tight lid.Heat a thava and when it is hot place the biryani vessel on the top.Keep the flame at lowest flame and bake for 20-25 mints.At the same time, place a pan of boiling water on top of the biryani vessel.

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    Garnish with fried onions,cashewnuts,raisins,mint leaves and coriander leaves.Serve hot with raita and pappad

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