It is usually accompanied with
Dahi ki Chutney Raita or Mirch ka Salan.
INGREDIENTS:
1 Kg whole chicken
1 kg Basmati rice
1 cup thinly sliced fried onions
2 tsp ginger/garlic paste,2 tsp chilli powder ( As per your taste
)½ tsp turmeric
100 g fried cashew nuts
3-4 Biryani Flower4 or 5 cloves
2 cm long cinnamon sticks
3 or 4 cardamom pods
1 tsp shah jeera
1 cup mint leaves
1 cup coriander leaves (cilantro)
½ tsp garam masala powder(shah jeera, elachi, dal chini, lavang)
1 lemon
1 ½ tsp salt (As per taste)
1 cup ghee ½ cup yogurt
1 cup oil
few strands of saffron ( Soak in milk)
2 cups finely sliced onions
METHOD:
1. Clean the chicken and squeeze out the water1. Make deep incisions on the chicken flesh - deep enough for spices to get absorbed Mix turmeric, ( Haldi ) chilli powder, ( Mirchi powder ) salt, ( Namak) ginger garlic paste, ( Adrak lasun paste) yogurt, ( Dahi) and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.
2. Heat about 100 ml of oil. Roast cumin, ( Zeera) cloves, ( Laung )cinnamon, ( Dalchini) cardamom, ( Elaichi) bay leaves ( Tej Patta), ½ spoon cumin, 1 spoon coriander powder, ( dhania powder) and finally add onions.When onions turn golden pink/brown add mint leaves. Then add marinated chicken and cook for about 20-25 min. The chicken at this stage will not be fully cooked. Add garam masala and coconut powder and switch off the stove.
3. Simultaneously, while the chicken is still cooking, prepare the Biryani Rice. In a pot heat water and add ( 4 Cardamoms, 3 Cloves, 2 Bay Leaves, 1 Biryani Flower,1 tsp Sahajeera½ tsp Ginger Garlic Paste,1 tbsp of Oil. 1/4th cup of salt ) Add the rice and cook till one boil......say about 5 minutes. The rice should not be fully cooked Then drain the rice and keep the aside.
4. Now take a dish, layer half of chicken on it again topped by a layer of rice. One more layer of remaining chicken, finally with layer of rest of the rice on top. Sprinkle saffron milk and garnish the top layer with fried onion and fried cashew nuts and add a liberal amount of ghee. Now seal the container airtight.....so that steam does not escape, while cooking on a high flame for about 8 minutes, then on a low flame for about 15 minutes.
1 kg Basmati rice
1 cup thinly sliced fried onions
2 tsp ginger/garlic paste,2 tsp chilli powder ( As per your taste
)½ tsp turmeric
100 g fried cashew nuts
3-4 Biryani Flower4 or 5 cloves
2 cm long cinnamon sticks
3 or 4 cardamom pods
1 tsp shah jeera
1 cup mint leaves
1 cup coriander leaves (cilantro)
½ tsp garam masala powder(shah jeera, elachi, dal chini, lavang)
1 lemon
1 ½ tsp salt (As per taste)
1 cup ghee ½ cup yogurt
1 cup oil
few strands of saffron ( Soak in milk)
2 cups finely sliced onions
METHOD:
1. Clean the chicken and squeeze out the water1. Make deep incisions on the chicken flesh - deep enough for spices to get absorbed Mix turmeric, ( Haldi ) chilli powder, ( Mirchi powder ) salt, ( Namak) ginger garlic paste, ( Adrak lasun paste) yogurt, ( Dahi) and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.
2. Heat about 100 ml of oil. Roast cumin, ( Zeera) cloves, ( Laung )cinnamon, ( Dalchini) cardamom, ( Elaichi) bay leaves ( Tej Patta), ½ spoon cumin, 1 spoon coriander powder, ( dhania powder) and finally add onions.When onions turn golden pink/brown add mint leaves. Then add marinated chicken and cook for about 20-25 min. The chicken at this stage will not be fully cooked. Add garam masala and coconut powder and switch off the stove.
3. Simultaneously, while the chicken is still cooking, prepare the Biryani Rice. In a pot heat water and add ( 4 Cardamoms, 3 Cloves, 2 Bay Leaves, 1 Biryani Flower,1 tsp Sahajeera½ tsp Ginger Garlic Paste,1 tbsp of Oil. 1/4th cup of salt ) Add the rice and cook till one boil......say about 5 minutes. The rice should not be fully cooked Then drain the rice and keep the aside.
4. Now take a dish, layer half of chicken on it again topped by a layer of rice. One more layer of remaining chicken, finally with layer of rest of the rice on top. Sprinkle saffron milk and garnish the top layer with fried onion and fried cashew nuts and add a liberal amount of ghee. Now seal the container airtight.....so that steam does not escape, while cooking on a high flame for about 8 minutes, then on a low flame for about 15 minutes.
Presto.... Your Biryani is ready :-)
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