Tuesday, July 6, 2010

Chicken biryani


This is one eternal recipe for those who love biryani and for those who love chicken. Here goes the recipe...


Ingredients:

For the marinade:
Curd - 4 tbsp
Ginger- garlic paste - 1 tbsp
Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala - 1 tsp

Chicken - 1 kilo

Grind to smooth paste to get the masala paste:
Tomatoes - 3 nos
Mint - 1/4 cup
Coriander leaves - 1/4 cup
Green chillies - 3 nos


Other ingredients:
Basmati rice - 5 cups
Onions - 4-5 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 3 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tbsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2 nos
Aniseed - 1/2 tsp
Dried plums with pits - 2 nos
Screw pines or Kewra/ketaki flower (optional ) - just for flavour
Chicken stock cube- 1 nos
Food colors (optional) or saffron strands - 1 pinch
Salt for taste
Ghee - 1 cup

Method:
Marinate Chicken overnight. Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done (not fully cooked), strain water using a colander and keep the rice aside. In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released. Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Add turmeric powder, and chilly powder and stir for 1/2 min. Now add coriander powder, pepper powder, garam masala powder, dried plums with pits and chicken stock cube and cook till oil separates. Now add chicken pieces, enough salt, water and cook till it done (till water is completely evaporated ). Just see that the masala is dry and the ghee is floating on top. Now this is done. Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it. Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done. Garnish with fried onions, cashews, saffron etc.

Note:
Looking for some other Biryani recipe? The masala paste may smell too strong, nothing to worry, the final taste will be good.

24 comments:

  1. I have to stay somewhere close to you to have all these briyanis, tandoori chicken, noodles and all your yummy recipes:-)
    Thank you for your information dear about tinned food, that's why i try to avoid it most of the time.

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  2. Thanks Umm :) My pleasure :)

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  3. yummy biriyani....its a perfect treat for chicken lovers

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  4. Chicken biryani looks really good.

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  5. Yummy Biryani Rach..love it...tempting clicks

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  6. Its definitely a real feast for chicken lovers like me, tempting briyani, makes me hungry..

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  7. Biriyani looks delicious..will try some day..

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  8. hi Rach.This is neethu here :)... i m so glad i stumbled upon ur blog..its awesome!!!..this biriyani is too good and i swear if i had a chance i would have eaten it right out of the screen..ha ha :D.... very happy to follow u :)

    i would love u to drop by and have a small look at my world when u get time :)...would love to have ur suggestions and thoughts too on mine :)
    http://neetzkitchen.blogspot.com

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  9. Yummy Biryani dear..looks soo tempting nice clicks ....

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  10. delicious biryani rach.. really yummy..

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  11. Woow!! This is my most favorite dish..Looks extremely tasty..Great click, Rach..

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  12. Oh my god, where did u learn all this restaurant style dishes with so much perfection !!!! looks very yummy

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