Biryani, Chicken

Spiced Chicken Biryani

1 comment

600gms chicken
600gms basmati rice, parboiled
1/2 cup ghee
250 gms tomatoes, sliced
8 green chillies
coriander leaves
5 tsp lime juice
180 ml milk
75 gms onion slices, fried

For the marinade:
2 1/2 cups curd
2 tbsp ginger-garlic paste
1 tbsp chilli powder
1 tbsp garam masala powder
1 tbsp almond powder
3 potatoes, cubed and fried
1/2 tsp turmeric powder
green chillies, slit
coriander leaves, chopped
a few strands of saffron
salt to taste

For tempering
2 bay leaves
2 petals mace
2 cardamoms
2 cloves
2 inch piece of cinnamon

1. Marinate the chicken with the marinade mixture for 30 minutes.
2. Heat ghee. Add the tempering and fry for a minute. Add the parboiled rice, stir lightly and keep aside.
3. Line a heavy bottom pan with double foil. Arrange thickly sliced tomatoes to cover the base. Place the marinated chicken over it. Arrange green chillies and 2/3rd of the rice over it.
4. Sprinkle coriander leaves, fried onion slices, lime juice and milk. Top with the rest of the rice.
5. Pour the ghee and seal the pan and cook on medium heat for 35 minutes.
6. Serve hot with raita.

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One Comment

  1. the biryani was awesome we ate it made through this process

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