Friday, June 10, 2011

Chicken Biryani

Cooking Time: 25 minutes
Serves: 4-5


For Marinade

Chicken - 250 gms
Curd - 1/2 cup
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Ginger Garlic paste - 1 tsp
Mint Leaves - 1/2 cup
Coriander leaves - 1/2 cup

For Rice

Basmati Rice - 1 1/2 cup
Onions - 2
Green chillies - 2
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Ginger Garlic paste - 1 tsp
Cinnamon - 2"
Bay leaf - 1
Cloves - 3
Cardamom - 2
Salt to taste
Oil - 2 tbsp
Butter - 1 tbsp
Saffron a pinch


Clean and soak Basmati for 10 to 15 mins.

Wash chicken pieces with cold water and drain well. Seperately in a bowl mix together ginger paste, garlic paste, red chilli powder, and plain yogurt into a smooth paste. Marinate chicken pieces in this mixture and set aside for 30 minutes.

Heat oil and butter. Add all the whole spices. Then sauté in Onions till they are brown in colour, add ginger garlic paste. Fry well.

Add the marinated chicken and cook on high flame for 5 mins and simmer till the oil comes out.

Add the rice, salt, 3 cups of water, Mix saffron in milk and add to it & pressure cook for 2 whistle.

Adjust the spiciness by reducing the chilli powder and green chillies.

Mix the rice, garnish with green coriander leaves and serve hot.


Deepa said...

even I make it ds way.. but I dun use red chilli powder at all. and pour d saffron milk after I open d cooker pour it here n there and close d lid 2 settele down..

I liked ur way of doing this also will gv it a try.. Thnx 4 posting ds recipe I love chicken Biryani, the Hyderabad style..

keep penning more ..God bless U

Padma Gopinath said...

Thanks Deepa:)