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    Chicken Biriyani

    Uploaded by

    Tanmay Ray
    This recipe provides instructions for making chicken biryani. It involves marinating chicken pieces in a spice mixture of ginger, garlic, chili powder, garam masala, and yogurt. The rice is boiled with spices and saffron. Layers of the marinated chicken and rice are assembled in a pan, alternating with saffron-infused milk. The biryani is cooked covered on the stovetop until the chicken and rice are tender.

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    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd

    Chicken Biriyani

    Uploaded by

    Tanmay Ray
    42 views3 pages
    This recipe provides instructions for making chicken biryani. It involves marinating chicken pieces in a spice mixture of ginger, garlic, chili powder, garam masala, and yogurt. The rice is boiled with spices and saffron. Layers of the marinated chicken and rice are assembled in a pan, alternating with saffron-infused milk. The biryani is cooked covered on the stovetop until the chicken and rice are tender.

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    This recipe provides instructions for making chicken biryani. It involves marinating chicken pieces in a spice mixture of ginger, garlic, chili powder, garam masala, and yogurt. The rice is boiled with spices and saffron. Layers of the marinated chicken and rice are assembled in a pan, alternating with saffron-infused milk. The biryani is cooked covered on the stovetop until the chicken and rice are tender.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    42 views3 pages

    Chicken Biriyani

    Uploaded by

    Tanmay Ray
    This recipe provides instructions for making chicken biryani. It involves marinating chicken pieces in a spice mixture of ginger, garlic, chili powder, garam masala, and yogurt. The rice is boiled with spices and saffron. Layers of the marinated chicken and rice are assembled in a pan, alternating with saffron-infused milk. The biryani is cooked covered on the stovetop until the chicken and rice are tender.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 3

    Ingredients: 1 kg Chicken (pieces) 500 gm Basmati Rice (washed and soaked for 30 min) 4 tbsp Garam Masala (whole)

    le) 4 tsp Garam Masala Powder 50 gm Butter 4 tsp Garlic (chopped) 1 cup Onions (sliced) 4 tsp Ginger (chopped) 3 tsp Red Chili Powder 1 tbsp Coriander Powder 5 tbsp Oil 2 tsp Turmeric Powder 2 cup Curd (yogurt) 3/4 cup Tomato (chopped) 4 Bay Leaves For the marinade : 1-1/2 tsp Red Chilli Powder 2 tsp Ginger (chopped) 2 tsp Garlic (chopped) 1 tsp Garam Masala Powder 1 tsp Turmeric Powder 1 cup Yoghurt Salt For garnishing: 1/2 gm Saffron (dissolved in 1/2 cup milk) 2 tbsp Rose Water

    How to make Chicken Biryani: Put all the ingredients of the marinade in a bowl and mix well. Add chicken pieces to it and leave for an hour. Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it. Cook the rice until 3/4 th is done, drain and keep it aside. Heat oil in a thick bottomed pan and add remaining whole garam masala. Allow it to crackle, add sliced onions and cook it till light golden brown. Add 1 tsp of the remaining garam masala and all the remaining ingredients, including tomatoes, but excluding rice. Cook for 5 minutes, combine marinated chicken with it. Cook until chicken is tender. Place alternate layers of chicken and rice. Now sprinkle saffron, remaining garam masala powder and butter in between the layers and on the top. Carefully end it with the rice layer topped with saffron & rose water. Cover and seal it with an aluminum foil. Cook it further on low flame for 10-12 minutes. Chicken Biryani is ready to serve.

    Ingredients
    2 number black cardamom 800 grams chicken medium pieces 2 tbsp chopped coriander leaves 2 stick cinnamon 2 number cloves and green cardamoms each 1/2 tsp cumin and coriander pdr 2 tbsp each of chopped ginger and garlic 2 cup flavored rice(basmati) 2 number green chilli 1 tbsp javeri mace 1 tbsp lime juice 4 number medium sized onions sliced 2 tbsp oil or (ghee) 2 large onion fried 6 piece pepper corns 1/2 tsp saffron color to taste salt to taste turmeric 2 cup yoghurt

    Directions
    1. Grind the ingredients to be ground to a fine paste. Mix this paste with yoghurt and salt. Make cuts on the chicken pieces and rub this marinade into them well. Marinate in the refrigerator for at least four hours.

    2. In a large vessel combine the rice, water, salt and cook till the rice is half-done. Drain the excess liquid and spread the rice on a plate to cool. 3. Heat the oil in a heavy-bottomed pan till hot and fry the sliced onions till they are crisp and golden brown. 4. Add the marinated chicken pieces, mix well with all other ingredients and add fried onion 5. In a large heavy-bottomed pan add chicken with marinade and top , a layer of rice topped with a portion of the saffron milk. In this way arrange alternate layers of melted clarified butter (ghee)/ butter, chicken, rice and saffron milk till they are all used up. Make sure the topmost layer is of rice topped with melted clarified butter (ghee) / butter and saffron milk. 6. cook on high heat for first 10 min and next 10 min medium heat and next 10 in low heat 7. cover it with a tight fitting lid. Cook on very low level 8. Garnish with slices of boiled eggs, nuts or raisins.

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