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

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

Murg Malai Kabab

This wonderful recipe is from vahrehvah.com . Thanks to Mr. Vah Chef for sharing this recipe & video of preparation INGREDIENTS: 1 Lbs - Chicken breast 1 pinch - Cardamom powder 2 tbsp - Cheese 1 - Springs Coriander Leaves 1 tbsp - Corn flour 1 tbsp - Cream 1 tbsp - Curd 1 tsp - Ginger garlic paste 1-3 Green Chillies 1/4 tsp Meat tenderizer or raw papaya paste 1 tbsp - Oil 1 pinch - Pepper Powder 1 pinch - Salt METHOD: 1. Cut chicken breast to bite size pieces and dry them with paper towel and marinate with pepper powder, tenderizer and squeezed ginger garlic paste and keep in fridge for 30 min before adding to other marination 2. Second step is to make marination by making paste of mozzarella cheese, add curd ( thick ) or sour cream , cream corn flour, green chili and coriander paste, salt, oil, cardamom powder and mix well 3. Marinate the chicken with this marination and put in the fridge for another hr 4. Put on to skewer and put in the hottest possible setting on your oven ,if
12 comments
Read more

Kadale kaalu usli

Ingredients: 1 cup Kadale KaaLu/Black Channa 3-4 Green Chillies 3-4 tbsp Grated Coconut 1/2 chopped Onion 1/2 tsp mustard seeds pinch of hing/asafoetida Curry leaves Coriander Leaves Lemon juice little Oil Salt Method: 1. Soak black channa over night in water and pressure cook them till they are soft & drain water and keep aside. 2. Heat a little oil in a pan add mustard seeds, curry leaves and a pinch of hing. 3. After the mustard seeds splutter, add in chopped green chillies and onions. Once the onions begin to turn golden brown, add in the cooked Channa and salt as per taste cook for few minutes. 4. Garnish it with grated coconut, coriander leaves and sprinkle lemon juice mix well and serve.
14 comments
Read more