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Chicken Biryani

  • 3servings
  • 75minutes

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 Kg Chicken

  2. 1/2 Kg Basmati Rice

  3. 4-5 Green Chilies(slit)

  4. 1 Bay leaf

  5. 3-4 Cloves

  6. 3 Cardamoms (Pods )

  7. 1piece Cinnamon ( 1 inch /stick)

  8. 1 Medium Onion (thinly sliced)

  9. 1/2 Tsp Turmeric powder

  10. 1 Chicken Stock Cube (Optional)

  11. 2 Tsp Oil

  12. 2 Tsp Ghee (Dalda )

  13. Salt to taste

  14. 1/2 Lime

  15. Biryani Special Masala Paste:

  16. 1/2 piece Cinnamon (1/2 Inch Stick )

  17. 2 Cardamom

  18. 3 Cloves

  19. Pinch Nutmeg

  20. 2-3 Strands Javitri

  21. 1/2 Tsp Fennel Seeds

  22. 1 Onion

  23. 1 piece Ginger (2 Inch )

  24. 10 Pods Garlic

  25. 1/2 Bay leaf

  26. Coriander (Fist Full )

  27. Mint (Fist Full )

  28. 6 Green Chilies

  29. 2 Tbsp Oil

  30. For Marination:

  31. 1/2 Cup yogurt

  32. 1/2 Tsp Turmeric

Instructions Jump to Ingredients ↑

  1. Marinate the chicken in yogurt and turmeric for 1 hour before preparation.

  2. Heat a wok with oil add all the spices, onion, garlic, mint, coriander and chilies and fry till light golden in color remove from flame and allow to cool.

  3. Add all the ingredients to a mixer jar and grind to smooth paste.

  4. Third Step:

  5. Heat a wok add oil and fry the masala paste a bit add the marinated chicken and fry on medium flame.

  6. Add water till chicken is covered add salt and chicken cube stir cover and allow to cook till chicken is half cooked and the water should reduce.

  7. Final Assembly:

  8. Wash the rice drain and set aside.

  9. Heat a pressure cooker with oil and ghee add cloves, cardamom, cinnamon and fry till the spices crackle add sliced onion and chilies and fry till the onion turns transparent.

  10. Add the washed rice and fry for a minute.

  11. Add the cooked chicken to the rice and fry on medium flame.

  12. Measure the water for 1 cup of rice add 1 1/2 cups water. add the water to the rice stir and add salt place the cover and allow the steam to form once the steam forms place a whistle and allow to cook for 2 whistles.

  13. Once the steam from the cooker settles open add lime juice and coriander mix the lime and coriander till well distributed in the biryani serve hot with raita and boiled eggs...Enjoy maadi...:)

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