Tuesday, June 3, 2014

Chicken Biryani

Dwat-E- Biryani

Chicken Biryani


chicken- 1.5 kg
(Keep 3-4 pieces for stock)
Basmati rice 4 cups
Onions (sliced)- 7 small
Ginger- 1/2 cup chopped
Garlic-1/2 cup chopped
Turmeric powder 1/2 tsp
Almonds- soaked and peeled, a handful
Raisins and cashews- handful
Mint- 1 cup chopped
Lemon 1
Pure desi ghee-1/2 cup
Garam masala 3tbsp
Bay leaves-2
Green cardamoms 2 crushed
Butter-50 gms
Red chilli powder 1 tsp
Fennel powder(saunf)-1 tsp
Green chillies- 2 sliced


Marinade chicken pieces in salt and turmeric powder for one hour.
For stock
In a pressure cooker take some parts of the chicken like neck etc,
add a handful of sliced onions alongwith a tbsp each of chopped ginger and garlic ,pinch garam masala and bay leaves and green cardamom.
Add nearly 8 cups of water.
Pressure cook upto 5-6 whistles, strain the stock and keep stock aside
For biryani
In wok heat desi ghee
Fry chicken pieces, keep aside
Fry almonds and chashews n raisins.
Keep aside.
Then in same ghee fry
sliced onions, ginger and garlic . Keep aside.

Take a heavy bottom pot /deg. Add stock.
Stock qty should be double than rice qty.
Bring the stock to a boil, add 2 tbsp garam masala to it, then the drained rice, add pinch of turmeric and salt .
Cover pot.
Let rice cook 90% .

Add fried chicken and onion, ginger garlic and butter.
Add almonds, cashews and raisins.
Add chopped mint, fennel powder, squeeze lemon juice .
Add green chillies
Sprinkle more garam masala
Mix everything well gently.
Do not break rice grains.
Seal the pot with dough and Put on Dum for 15-20 mins.

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