INGREDIENTS FOR CHICKEN BIRYANI
*1KG BASMATI RICE
*2KG CHICKEN
*MINT LEAVES
*1-2 TABLESPOON GARAM MASALA
*SALT FOR TASTE
*2 PINCH OF SAFFRON
*2-3 TABLESPOON CORIANDER POWDER
*GINGER GARLIC PASTE 2-4 TABLESPOON
*4-5 GREEN CHILLI
*300 GRAMS TOMATO
*400 GRAMS ONION
*2 TABLESPOON CUMIN SEEDS
*8-10 GREEN CARDAMOM
*6-10 TABLESPOON REFINED OIL
*1 TABLESPOON CHILLI POWDER
*1 TEASPOON TURMERIC POWDER
*6 TABLESPOON PLAIN GREEK YOGURT
*1 TABLESPOON MILK
LET'S MAKE CHICKEN BIRYANI
First marination
Take a large bowl and add greek yogurt,turmeric,chilli powder and salt as your taste.Add chicken and mix well.Keep it for 20-30 mins. now soak the saffron in the milk.
Next saute onions and tomatoes for 2-3 mins.
Now pour refined oil in a deep bottomed pan,keep the flame in medium.Add cumin seeds and cardamom and saute for 2 mins. Then add sliced onion and fry for 2-3 mins. When onion stars to brown in colour add tomato and fry for 5 mins.After doing all these add marinated chicken pieces.Next add green chilis and ginger garlic paste,fry for some more mins.Then add coriander powder and turn the flame to medium low while stirring and cook. Turn the flame to medium again and heat through 5-6 mins.Cover the lid and let it simmer for 5 mins.Add water if the chicken masala consistency too thick.
Once done turn off the flame and add half of the boiled rice in the pan and keep the rest aside until required. Sprinkle milk soaked saffron along with garam masala,mint leaves.Put the remaining rice over this layer and garnish with the same mentioned ingredients.
Lastly cover the lid, turn the flame to low medium and let the rice cook for about 5 mins. After 5 mins turn off the flame and let the biryani covered for 10 mins. after 10 mins serve it hot with some raita...
*1KG BASMATI RICE
*2KG CHICKEN
*MINT LEAVES
*1-2 TABLESPOON GARAM MASALA
*SALT FOR TASTE
*2 PINCH OF SAFFRON
*2-3 TABLESPOON CORIANDER POWDER
*GINGER GARLIC PASTE 2-4 TABLESPOON
*4-5 GREEN CHILLI
*300 GRAMS TOMATO
*400 GRAMS ONION
*2 TABLESPOON CUMIN SEEDS
*8-10 GREEN CARDAMOM
*6-10 TABLESPOON REFINED OIL
*1 TABLESPOON CHILLI POWDER
*1 TEASPOON TURMERIC POWDER
*6 TABLESPOON PLAIN GREEK YOGURT
*1 TABLESPOON MILK
LET'S MAKE CHICKEN BIRYANI
First marination
Take a large bowl and add greek yogurt,turmeric,chilli powder and salt as your taste.Add chicken and mix well.Keep it for 20-30 mins. now soak the saffron in the milk.
Next saute onions and tomatoes for 2-3 mins.
Now pour refined oil in a deep bottomed pan,keep the flame in medium.Add cumin seeds and cardamom and saute for 2 mins. Then add sliced onion and fry for 2-3 mins. When onion stars to brown in colour add tomato and fry for 5 mins.After doing all these add marinated chicken pieces.Next add green chilis and ginger garlic paste,fry for some more mins.Then add coriander powder and turn the flame to medium low while stirring and cook. Turn the flame to medium again and heat through 5-6 mins.Cover the lid and let it simmer for 5 mins.Add water if the chicken masala consistency too thick.
Once done turn off the flame and add half of the boiled rice in the pan and keep the rest aside until required. Sprinkle milk soaked saffron along with garam masala,mint leaves.Put the remaining rice over this layer and garnish with the same mentioned ingredients.
Lastly cover the lid, turn the flame to low medium and let the rice cook for about 5 mins. After 5 mins turn off the flame and let the biryani covered for 10 mins. after 10 mins serve it hot with some raita...
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