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|
Chicken
Biryani: |
|
| Ingredients: |
|
| Rice
(Basmati) |
300
gms. |
| Chicken
pieces |
600 gms.
|
| Sliced onions
|
1 cup
|
| Chopped
garlic |
2
tbsp. |
| Chopped ginger
|
2 tbsp.
|
| Butter |
50 gms. |
| Golden fried sliced onions |
¾ cup |
| Ginger julienne's |
1 tbsp. |
| Oil |
3 tbsp. |
| Mint leaves |
2 tbsp. |
| Salt |
As per taste |
| Saffron |
½
gm. | |
| Red chili powder
|
3 tsp.
|
| Coriander powder
|
1 tbsp.
|
| Turmeric powder
|
2 tsp.
|
| Bay leaf
|
2 no.
|
| Chopped tomato
|
3/4
cup. |
| Chopped green
coriander |
1
tbsp. |
| Method: |
| 1. Pick, wash
and soak rice in water for about 30 minutes. |
| 2. Boil water,
add ½ of the Whole Garam Masala , bayleaf and salt and boil rice
till ¾th done. Drain rice and keep aside. |
| 3. Mix salt, ½
of the red chili powder, ½ of the chopped ginger, ½ of the chopped
garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and
Curd/Yogurt. Mix well and put chicken pieces in this for an
hour. |
| 4. Heat oil in a
Patila or a thick bottomed pan. Add remaining Whole Garam masala
.Let it crackle. Add Sliced onions and sauté’ until light golden
brown. |
| 5. Then add
remaining chopped ginger, chopped garlic, coriander powder, turmeric
powder, red chili powder, 1 tsp. Garam Masala powder and chopped
tomatoes. Cook for about 5 minutes. Add marinated chicken and cook
till chicken is tender. |
| 6. Dissolve
saffron in warm milk and keep aside. |
| 7. Arrange
alternate layers of chicken and rice. Sprinkle saffron dissolved in
milk, remaining Garam Masala powder, ginger julienne's, mint leaves,
golden fried sliced onions and butter in between the layers and on
top. Make sure that you end with the rice layer topped with saffron
and spices. |
| 8. Cover and
seal with aluminum foil or Roti dough. Cook in a preheated oven, for
10-12 minutes. Alternatively cook on an indirect slow flame for 10
to 12 minutes. |
| Tips for making perfect
rice: |
|
Measure the amounts of rice and liquid. |
 |
|
Time
cooking accurately. |
|
Keep
lid on tightly during cooking to prevent steam from escaping.
|
 |
Rice triples in volume--use the right size pots and
pans. |
|
At end of cooking time, remove lid and test for
doneness. If rice is not quite tender or if liquid is not
absorbed, cook 2 to 4 minutes longer.
| |
|
When
rice is cooked, fluff with fork or slotted spoon to allow steam to
escape and to keep the grains separate. |
 |
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If
more separate grains are desirable, sauté rice in small amount of
butter before cooking. Add liquid, cook as directed.
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