CHICKEN BIRYANI (serves 4 )
Rice 1/2 kg
Chicken 1/2 kg
Ginger Garlic paste 4 Tspoon
Jeera (cumin seeds) 2 Tspoon
Vinegar 1 TB spoon
Red chili sauce 1 TB spoon
Green chili sauce 1 T spoon
Garam masala 1 T spoon
Turmeric 1 T spoon
Coriander powder 2 TB spoon
Coriander Bunch of
Pudina (Mint leaves)
Salt To taste
Red chilli powder 1/2 T spoon
Black pepper 10-12
Boiling rice is one of the most important part of cooking a biryani.
The rice needs be parboiled.
Means it should be 3/4th cooked.
The rest of it gets cooked on DUM (when layer the chicken and rice ,
seal it and put on a very lower fire )
Heat the ghee in a pan add shahiJeera , cardamom , cinnamon stick and cloves.
Add washed and drain rice ,saute it and parboiled.
When its done spread the rice on a clean surface or big plate so it cools faster.
One Onion, Tomato , coriander powder , black pepper make paste and keep aside.
MARINATION OF CHICKEN
Red chili powder , Green chili sauce, Red chili sauce, vinegar, Coriander, Turmeric powder, Garam masala and salt, coat this mixture on chicken pieces.
Cover it and keep in refrigerate for 2 hours.
After two hours, heat oil in a pan add bay leaf, marinated chicken and grind masala, some salt.
Saute it on high flame for 5 min. Add a glass of water and cook it.
KEEP ALL THINGS READY
Parboiled rice, Cooked chicken, Chopped coriander leaves, Fried cashews, Fried onions, Ghee and Saffron mix milk.
Spread the rice and then spread some fried onions and fresh coriander and cooked chicken.
Continue this layer as much u like or can just spread half portion of rice and complete it with two layers
complete this layer with spreading the remaining fried onions coriander cashews and saffron milk.
Keep this vessel on very low flame for atleast 20-25 min.
Your Tasty Biryani is ready.