Wednesday, February 26, 2014

Chicken Biryani with Cucumber Raita ,& Buttermilk kadhi...

This home made chicken biryani is for 4 to 5 persons..

Wash 2 and 1/2 big wati Basmati rice and keep aside for 15 to 20 minutes.

then marinate chicken pieces and 1 potato cut in to big pieces with little salt ..,little chilli powder, 2-3tabsp shaan biryani masala or 1/4 tsp garam masala. Grind 6-7 garlic, 2inch ginger, dhania leaves 2 handfulls, 1 hand full pudina leaves. Add this in ,add at least 1cup dahi. Marinate chicken

atleast for 20 minutes or more.

Take water in big vessel, add small dalchini piece, 4-5 lavanga, 4elaichi, 2 tamalpatra, little salt,.boil it..add

rice in it ..cook for few minutes till rice is only half should not cook more.just till it fully becomes

long & when pressed it should be raw from inside..then strain it & keep aside.

Fry long cut 3 onions in more oil till properly brown and keep aside.
Take oil in cooker add 1onion finely chopped, fry for 3 minutes. Add 1 tomato finely chopped..fry till

soft. Add shaan 2 tabsp.biryani masala or 1tsp Garam Masala.

Then add chicken and mix it well. Add very little water. Cook till 2 whistles.then keep it on slow

simmer for 5 minutes, if the gravy is thin then keep on gas for some time. till gravy becomes less & thick.

Then brush the corning ware pot with ghee. Spread a layer of chicken curry first then a layer of rice then

sprinkle dhania leaves, pudina leaves, little ginger thinly long cut, fried onions. Then repeat the above layers step.

Top layer should be rice with dhania leaves, pudina leaves, fried onions, ginger cut & little kesar mixed in 3-

4 tabsp milk. Cover the pot with tight lid and keep it on very low flame or in microwave for 10 minutes.

Biryani is ready to serve.

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