Skip to main content

Chicken Biryani





Cooking Time: 25 minutes
Serves: 4-5

Ingredients:

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

Method:

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.
Labels:

Comments

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
June 11, 2011 at 10:54 AM
Post a Comment

Popular posts from this blog

Veg-Biryani

INGREDIENTS: Basmati rice - 2 cups (wash & soak it for 20 mins) Beans, Carrots -(cut at an angle) - 1 cup Onions(medium) - 2 nos (sliced thinly) Ginger-garlic paste - 1 tbsp Oil - 2 tbsps Ghee or Butter - 2 tbsps Turmeric powder - 1/2 tsp Slited Green chillies 8-10 Mint leaves(chopped) Coriander leaves(chopped) Water - as required lime juice- 1tbsps Salt to taste Whole garam masalas:- Cloves - 3 nos Cinnamon - 2 sticks Cardamom - 3 nos METHOD: 1)Heat oil and butter or ghee in a pressure cooker. Add whole garam masalas allow till the aroma comes out & add chopped Onion fry till onions become light brown in colour. 2)Add ginger-garlic paste and fry for a few mins. 3)Add cuted vegetables, mint leaves, coriander leaves and fry for a while around 8 min, or till they become soft. 4)Add required quanitity of water as per the ratio given in basmati rice package for water measurement. Now close the lid and turn the flame to high. When the steam begins to rise, reduce the flame and let s
12 comments
Read more

Chicken 65

This is my favourite dish, i often prepare this as a side dish, it is very easy to prepare & gives restaurant taste... I got this wonderful recipe from "vahrehvah.com" , thanks to Mr. Vah Chef for sharing this recipe & video of preparation..!! INGREDIENTS: 1/2 tsp - Aji no moto(MSG) 2 lbs - Chicken-dark meat(boneless thigh meat) 1/2 - Bunch Coriander leaves-chopped 2 tsp - Cornflour 1/2 tsp each tsp Cumin seeds, Pepper powder,chilli powder,salt 4-5 number Curry Leaves-chopped 1 - number Egg 1 tsp - Garlic-chopped 1/2 tsp - Ginger-chopped Red Chili Sauce - as reqd 2 tsp - Ginger/Garlic paste 4-5 number Green Chilli Oil to fry 2-3 drops Red color(Optional) Spring Onions to garnish METHOD: To make the fried chicken pieces:- 1. Take chicken pieces in a non reactive bowl-(We use dark meat so that it is nice and juicy when fried.Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix-Then add 1 egg and mix in completely-(Egg coats the meat a
18 comments
Read more

Spicy & Crispy Fish Fry

Ingredients : 1. Tilapia Fish 1 lb 2. 1/2 cup Corriandar Leaves 3. 2 Green Chillies 4. 1 Clove of garlic 5. 1/2 inch piece of ginger 6. 1/4 cup Sooji / Semolina 7. Red Chilli powder/Fish fry masala powder 8. Salt to taste 9. Oil for frying Method : For Masala - Grind Coriander leaves, Chilies, ginger, cloves and salt by adding litter water into a fine paste (Make a thick, smooth paste). Marinate the fish with this masala and leave it for 1 hour. 1. Heat flat pan on a medium high. Add 2 spoons of oil. 2. First roll the fish in Red chilli powder/fish fry masala powder and then roll it in semolina (suji) and shallow fry it for 4-5 mts each side, you can also add more oil, if the pieces seem to get stuck to the pan. 3.Garnish with Onions, coriander leaves & a slice of lime. Tips - To remove fish smell sprinkle lemon juice and salt on fish, set aside for 10 mins and wash it under cold running water and pat dry the fish.
9 comments
Read more