BEETROOT AND CHICKEN BIRYANI

BEETROOT AND CHICKEN BIRYANI


For the chicken

900 gm chicken,chopped into medium pieces.
Marinate with
1 tsp turmeric powder
1 tsp coriander powder
1/2 tsp fennel
Salt for 1 hour


250 ml plain yoghurt's
for the chicken & rice

(A)

4 tbsp cooking oil
1 big onion,sliced finely
3 green chili,add  more if you like it hot
2 star anise
5 cardamons,lightly smashed
4 cloves

(B)

1 tbsp garlic paste
1 tbsp ginger paste

For the rice

300 gm basmati rice
Wash and soak in water mixed with some yellow colouring (if you like) for 30 minus
drain rice in a colander

250 gm beetroot,cut into small cubes

60 chopped pudina leaves

1 cube chicken stock

70 ml cooking oil

2 tbsp ghee

5cm cinnamon stick,lightly smashed to break

A little salt to taste

Water

1. Heat 4 tbsp oil and fry ingredient A until the onion turn light brown. Add in B and a little water and fry until the raw smell disappear.

2. Add in the chicken and add in 2 tbsp of yoghurt fry well then add in another 2 tbsp of yoghurt. Continue to fry until chicken is tender. Leave aside.

3. heat oil and ghee in a clean wok. Put in Cinnamon stick and fry until fragrant. Add in the rice,remaing yoghurt,chicken cube,beet root,salt and pudina leaves stir well. Transfer the well mix rice into a rice cooker. Add sufficient water to level that is 2cm above the rice. Cook rice for 20 minutes.

4. Open the rice cooker and add in the precooked chicken ( don't stir) and continue to cook until rice is done. Stir well and garnish as you like.

NOTE: The rice colour may not be the same like mine it depends on the beetroot.