biryani recipe, chicken biryani recipe
biryani recipe
Ingredients
For Rice
1 kg Basmati Rice, washed and rinsed
4 Cloves
½ inch Cinnamon
2 Green Cardamom pods
Salt to taste
¼ cup Ghee, melted
For Marinade
1 kg chicken with bone, cleaned and washed
4 medium onions, sliced
2 tbsp barista/fried onion
1 tbsp saffron water
2 sprigs of mint leaves
½ cup curd, beaten
1 tsp coriander powder
1 tbsp degi chilli power
½ tsp green chilli paste
1 tbsp Ginger Garlic paste
3-4 green chillies, slit
Salt to taste
Other Ingredients
1 tbsp ghee
¼ cup water
½ cup milk
2 tbsp saffron water
1 tbsp ghee
Few mint leaves
1 tbsp barista
Salt to taste
2 tsp saffron water
½ tsp rose water
Drop of kewra water
Raita
Process
For marinade
In a mixing bowl, add chicken and marinate with all the ingredients.
Let the chicken marinade preferably overnight or for minimum 3 hours.
For Rice
Let the rinsed rice rest for 20 minutes.
Heat water in pot, add ghee and salt.
Add in cloves, cinnamon and green cardamom.
Add rice and let it come to a boil.
Immediately lower the flame and cook on low flame for 80%.
For Biryani
In a heavy bottom pan, add ghee and marinated chicken.
Cook for about 7-8 minutes.
In another pan, layer the biryani.
Add rice, chicken and then top it off with rice.
Add in the chicken gravy on top.
In the chicken’s pan, add water, milk, saffron water, ghee, mint leaves, barista, salt and coriander leaves.
Add jhol in the biryani.
Add some more saffron water, rose water and few drops of kewra water.
Now keep it on dum for 15-20 minutes on low flame.
Serve hot with choice of raita.
chicken biryani recipe
Ingredients:
-Falak Extreme basmati rice 750g (4 Cups)
-Water as required
-Water 2 litre
-Darchini (Cinnamon sticks 2-3
-Badiyan ka phool (Star anise) 1
-Tez paat (Bay leaves) 3
-Namak (Salt) 1 & ½ tbs or to taste
-Hari elaichi (Green cardamom) 5-6
-Hari mirch (Green chillies) 4-5
-Sirka (Vinegar) 1 & ½ tbs
-Tamatar (Tomatoes) cubes 2 large
-Lehsan (Garlic) 7-8
-Adrak (Ginger) 2 inch piece
-Hari mirch (Green chillies) 6-7
-Jaifil & Javatri powder (Nutmeg & Mace powder) ½ tsp
-Saunf (Fennel seeds) crushed 1 tsp
-Laung powder (Clove powder) ¼ tsp
-Cooking oil ½ Cup
-Pyaz (Onion) sliced 2 medium
-Sabut kali mirch (Black peppercorns) ½ tsp
-Laung (Cloves) 6-7
-Zeera (Cumin seeds) 1 tbs
-Lal mirch powder (Red chilli powder) 1 tbs or to taste
-Haldee powder (Turmeric powder) ½ tbs
-Dhania powder (Coriander powder) 1 & ½ tbs
-Garam masala powder 1 tsp
-Namak (Salt) 2 tsp or to taste
-Lemon juice 3 tbs
-Hara dhania (Fresh coriander) 1/4 Cup
-Chicken 750g
-Aloo bukhara (Dried plum) 7-8
-Dahi (Yogurt) whisked ½ Cup
-Pyaz (Onion) fried 2 tbs
-Podina (Mint leaves) 1-2 tbs
-Hara dhania (Fresh coriander) 1-2 tbs
-Pyaz (Onion) fried 1-2 tbs
-Podina (Mint leaves) 1-2 tbs
-Hara dhania (Fresh coriander) 1-2 tbs
-Water 2 tbs
-Kewra water ½ tbs
-Zarda ka rang (Yellow food color) 1/4 tsp
-Ghee 1 & ½ tbs
Directions:
-In a bowl,add rice,water,wash thoroughly and soak for 30 minutes then strain soaked rice.
-In a pot,add water,cinnamon sticks,star anise,bay leaves,salt,green cardamom,green chillies,vinegar, mix well and bring it to boil.
-Add rice and boil until 3/4th done (8-10 minutes) then strain & set aside.
-In a chopper,add tomatoes,garlic,ginger,green chillies and chop well to make a paste & set aside.
-In a bowl,add nutmeg & mace powder,fennel seeds,clove podwer,mix well & set aside.
-In a pot,add cooking oil,onions and fry until light golden.
-Add black peppercorns,cloves,cumin seeds and mix well.
-Now add tomato & chillies paste,red chilli powder,turmeric powder,coriander powder,garam masala powder, salt,lemon juice,mix well and cook for 2-3 minutes.
-Add fresh coriander and mix well.
-Add chicken and mix well until changes color.
-Add dried plums,yogurt,mix well and cook for 18-20 minutes & until oil separates.
-Take out half quantity of chicken gravy in a bowl for layering.
-In a pot,add fried onion,mint leaves,fresh coriander,half quantity of prepared spice mix,half quantity of 3/4th boiled rice,fried onion,mint leaves,fresh coriander,remaining spice mix,reserved chicken gravy and remaining boiled rice.
-In water,add kewra water,yellow food color and mix well.
-In a pot,add dissolve food color,ghee,cover and steam cook on low flame for 12-15 minutes & serve!
