INGREDIENTS:

• 1 kg Chicken (pieces)

• 500 gm Basmati Rice (washed and soaked for 30 min)

• 4 tbsp Garam Masala (whole)

• 4 tsp Garam Masala Powder

• 50 gm Butter

• 4 tsp Garlic (chopped)

• 1 cup Onions (sliced)

• 4 tsp Ginger (chopped)

• 3 tsp Red Chili Powder

• 1 tbsp Coriander Powder

• 5 tbsp Oil

• 2 tsp Turmeric Powder

• 2 cup Curd (yogurt)

• 3/4 cup Tomato (chopped)

• 4 Bay Leaves



FOR MARINATION :

• 1-1/2 tsp Red Chilli Powder

• 2 tsp Ginger (chopped)

• 2 tsp Garlic (chopped)

• 1 tsp Garam Masala Powder

• 1 tsp Turmeric Powder

• 1 cup Yoghurt

• Salt

FOR GARNISHING:

• 1/2 gm Saffron (dissolved in 1/2 cup milk)

• 2 tbsp Rose Water (ioptional)

PREPARATION:



  • Put all the ingredients of the marinate in a bowl and mix well

  • Add chicken pieces to it and leave for an hour

  • Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it

  • Cook the rice until 3/4 th is done, drain and keep it aside

  • Heat oil in a thick bottomed pan and add remaining whole garam masala

  • Allow it to crackle, add sliced onions and cook it till light golden brown

  • Add 1 tsp of the remaining garam masala and all the remaining ingredients, including tomatoes, but excluding rice

  • Cook for 5 minutes, combine marinated chicken with it

  • Cook until chicken is tender

  • Place alternate layers of chicken and rice

  • Now sprinkle saffron, remaining garam masala powder and butter in between the layers and on the top

  • Carefully end it with the rice layer topped with saffron & rose water

  • Cover and seal it with an aluminum foil

  • Cook it further on low flame for 10-12 minutes

  • Chicken Biryani is ready to serve hot...


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