Saffron Chicken Biryani Recipe

By | Published , Last Updated on | Biryani, Chicken | One Comment

Chicken  – 1 (about 900 gms), cut into 8 pieces
Ghee or Oil – 1/4 cup
Cumin Seeds – 1 tsp
Black Cardamoms – 2
Green Cardamoms – 2
Cloves – 4 to 5
Cinnamon – 1 inch stick
Bay Leaves – 2
Tomatoes – 2, medium sized, pureed
Sugar – 1/2 tsp
Rice – 1 cup

For the Marinade:
Saffron Strands – 1/4 tsp, soaked in 1 tblsp milk
Salt – 1 tsp
Black Pepper Powder – 2 tsp

For Garnish:
Garam Masala Powder –  a pinch

1. Wash chicken and set aside to drain.
2. Combine the marinade ingredients and rub into chicken.
3. Set aside to marinate for an hour.
4. Heat ghee or oil in a heavy based pan over moderate heat.
5. Add whole spices and bay leaves and when they begin to splutter add tomato puree.
6. Stir well and simmer for about 5 minutes, till tomatoes are semi-cooked.
7. Add chicken with its marinade, mix well and cook over moderate heat for 10 to 15 minutes, till water released from chicken is absorbed.
8. Stir in sugar.
9. Wash rice and soak in water for 15 minutes.
10. Drain rice and add to pan.
11. Stir till translucent.
12. Mix in 2 cups of water.
13. Cook rice for 10 to 15 minutes till water is absorbed and rice is tender.
14. Sprinkle a pinch of garam masala.
15. Serve hot.

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