Chicken biryani recipe (1)

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Prep Time:0 minutes | Cooking Time:1 hour
3 stars - based on 5 votes

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on on on off off 5 - Good!

INGREDIENTS:

  1. Chicken - 1/4 kilogram
  2. Rice - 2 cup
  3. Thinly sliced onion - 5 small
  4. Chopped tomato - 5
  5. Slit green chili - 10
  6. Shredded coconut - 1/4 cup
  7. Poppy seed - 1 teaspoon (tsp.)
  8. Caraway seed - 1/2 teaspoon (tsp.)
  9. Cashew - 15
  10. Chopped coriander leaf - 1/4 cup
  11. Ginger paste - 2 teaspoon (tsp.)
  12. Garlic paste - 2 teaspoon (tsp.)
  13. Cinnamon stick - 2 inch (broken)
  14. Clove - 3
  15. Cardamom - 2
  16. Yogurt or curd - 1/2 cup
  17. Chili powder - 1/2 teaspoon (tsp.)
  18. Curry masala or garam masala powder - 1 teaspoon (tsp.)
  19. Salt - 1 1/2 teaspoon (tsp.)
  20. Green pea - 1/4 cup
  21. Paneer - 1 teaspoon (tsp.)
  22. Ghee - 1 teaspoon (tsp.)
  23. Oil - 1/4 cup

PREPARATION:

  1. Cook the rice by adding 4 cup of water in a pressure cooker. NOTE: you can cook in a pan as well.
  2. Cut the chicken into small pieces, add curry masala or garam masala powder, salt to taste, yogurt or curd and marinate for 10 minutes.
  3. Grind coconut, poppy seeds into a thick paste by adding little water as possible.
  4. Dry roast cinnamon stick, cloves, cardamom, caraway seeds and grind them into a fine powder.
  5. In a pan heat oil and sauté 3/4 of the onion to golden brown. Stain onion from oil and add dry roasted powder to it and keep it aside
  6. Now in the same pan (with the left over oil) add rest of onion and sauté until it turns golden brown.
  7. Now add chili powder, ginger paste, garlic paste and sauté them until the raw smell is gone.
  8. Now add the tomato, green chili and coriander leaf and sauté for 3 minutes.
  9. Now add marinated chicken, green peas, cup of water, salt to taste and bring to boil. Once it start boiling, simmer and continue cooking. (say for 15 minutes)
  10. Now add the ground coconut and cook for 5 minutes. Now add the cooked rice and mix well.
  11. Roast the cashew in ghee and add to the rice. Simmer and cook for couple of minutes and serve.

NOTES:

  1. Trick here is reducing the liquid to right stage (thickness) before you add rice ; so biryani does not turn out watery.



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