Chicken Biryani recipes

Boneless chicken 600 grams
Basmati rice 1 1/2 cups
Oil to deep fry3 tablespoons
Cinnamon 1 inch stick
Bay leaves 2
Cloves 5-6
Cumin seeds 1 teaspoon
Green cardamoms 3-4
Onions sliced2 medium
Green chillies slit3
Turmeric powder 1/4 teaspoon
Tomatoes chopped2 medium
Salt to taste
Ginger paste 3/4 teaspoon
Garlic paste 3/4 teaspoon
Red chilli powder 1/2 teaspoon
Thick yogurt 1 cup
Onions sliced and fried brown3 medium
Garam masala powder 1/2 teaspoon
Ginger cut into thin strips1 inch piece
Fresh mint leaves torn a few
Fresh coriander leaves torn a few
Milk 1/2 cup
Rose water a few drops
Eggs boiled and sliced4

Step 1
Cut chicken in one inch pieces. Boil rice and set aside. Heat oil, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute.
 Step 2
Add sliced onions and sauté. Add slit green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix. Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well. 
Step 3
Add half the fried brown onions. Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves. Sprinkle milk, rose water and remaining browned onions.
Step 4

Cover and cook on low heat for about ten minutes. Garnish with the egg slices and serve hot.

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