ECOOKINGGUIDE

Chicken Biryani Recipe

chicken biryani Recipe

Ingredients :

Rice             1/2 Kg – boil with salt and cinnamon till half cooked

Chicken       1 – clean and cut in meat joints.

Yoghurt        375 gm

Onion           3 (medium) slice fine

Cinnamon    2 inch stick

Garlic           2 pods (small)

Ginger          2 inch piece

Grind to a paste

Corriander and mint leaves a few springs

Cardamom (big)         2

Chillies (red) to taste

Cloves       4

Poppy seeds      2 teaspoons

Cinnamon        1 inch stick

Caraway seeds      1 teaspoon

Salt to taste

Saffron       ½ teaspoon

Garnishing

Almonds        10 blanch, slice and fry

Raisins       12 clean and fry

Eggs           4 – hard boil and slice

Vanaspati      1 cup

Method:

Brown sliced onion in hot vanaspati until crisp. Crush onion and mix well in yoghurt. Smear chicken with yoghurt and ‘masala’ paste and let it soak for 2 hours. Put chicken and ‘masala’ in a ‘degchi’ and cook on low heat until chicken is three-fourths tender. In a larger utensil, put half of chicken and cover with layer of rice. Repeat until all the chicken and rice is used up. Dot generously with vanaspati. Sprinkle saffron. Place lid and seal it with dough. Allow to steam cook on low heat for about half an hour. Before serving, garnish with eggs, almonds and raisins.

Serves :  4 to 6 persons

Note : You can also try our Ginger Cake Recipe which are faveratees of all.

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