Depressed? Have some Chicken Biryani. Sad or feeling under the weather?? Have some Chicken Biryani. Happy and excited??? Order a huge bucket of Chicken Biryani.
chopped to bite sized pieces
soaked for 10 minutes
Ginger Garlic Paste
soaked in 2 tbsp milk
Fried Onions – 1 cup
as per taste
For the marinade:
Red Chilli Powder
Garam Masala Powder
Mix all the marinade ingredients and rub all over the chicken pieces.
Keep aside for 30 minutes. To get the best flavours, leave it to marinate overnight.
Heat oil in a pan over medium flame.
Add the ginger garlic paste and onions.
Saute well for 3 to 4 minutes or until onions turn light golden brown.
Add the cashewnut paste, tomato puree and poppy seeds.
Stir well and simmer for a minute or two.
Add the marinated chicken pieces and cover the pan with a lid.
Reduce flame to low and cook till the chicken is tender. Turn off flame once it is fully cooked.
Drain the rice and rinse well.
Pressure cook till 3/4ths done and remove. Alternatively, cook it in a deep vessel using the boiling method and drain excess water after it’s cooked.
Place a chapati or dosa tawa on a low flame.
Put a large, deep pan over this to cook the biryani dum-style.
Spread a layer of rice at the bottom of the pan followed by a layer of the chicken gravy.
Repeat until all the rice and chicken have been used up, finishing up with a layer of rice on top.
Sprinkle the saffron strands with the milk and ghee on top.
Cover the pan with a tight fitting lid* and cook for 30-45 minutes. Ensure there is no escaping of steam.
Remove when the rice is cooked and chicken pieces are tender.
Gently fluff up the rice using a fork.
Garnish with the fried onions.
Serve hot with onion raita.
If you don’t have a tight fitting lid, place a flat plate to cover the vessel and keep a heavy stone on top of the lid. Ensure no steam escapes.
This recipe was published on https://www.awesomecuisine.com/recipes/81/chicken-biryani.html