SPICY
CHICKEN BIRYANI
1/2 kg
chicken,cut into medium size pieces mix with a little salt and turmeric and
keep aside for 30 mints
350 gm
basmathi rice ( the long variety),soaked for 30 mint.
3 cups water
or chicken stock
½ cup
yoghurt
150 gm
tomato,chopped
¼ kg big
onion,finely sliced
6 green
chilies,sliced into 2 ( reduce if you don’t like it very hot)
2 tbsp
ginger garlic paste
½ tsp
turmeric powder
2 tbsp
chilie powder
½ tbsp.
lemon juice
Salt to
taste
1 chicken
stock cube,if you like
A hand full
pudina and coriander leafs
2 bay leafs*
4 cardamoms*
4 cloves*
3 tbsp ghee
1 tbsp oil
Biryani
masala:
1 star anise
3 tsp
coriander seeds
1 tsp black
pepper
1 tsp fennel
seeds
1 tsp cumin
seeds
1 small
cinnamon stick
4 cloves
4 cardamons
1 bay leafs
1.
Dry
roast the biryani masala ingredients till fragrant. Remove from the heat and
let it cool. Then grind it into powder.
2.
Heat
the ghee and oil add in the* ingredients and fry then add in the sliced onion
and sauté till it became light brown. Add in the green chilies,ginger garlic
paste and fry till the raw smell disappear.
3.
Lower
the heat and add in the turmeric powder,chilie powder and the grind masala
powder mix well and pour in the chopped tomato and cook till the tomato became
soft and the oil rise.
4.
Add
in pudina and coriander leafs mix well and add in the yoghurt and lemon juice
mix well and let it cook a bit then add in the chicken pieces mix well cook
till the chicken turn white.
5.
Add
in the water and mix well. Taste and add salt and the chicken cube if you are
adding. Add the drain basmathi rice and mix well pour this into a rice cooker
and cook till it is cook. Serve with any raita you like.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.