Monday, 15 October 2012

Chicken Biriyani



  • Chicken : 1 kg
  • Basmati rice : 1 kg
  • Onions : 3medium size
  • Coconut milk : 5tbsp
  • Ginger and garlic paste : 5 tbsp
  • Chili powder : 3-4 tbsp
  • Turmeric : 3 tbsp
  • Cashew nuts : 100 gm
  • Bay leaves : 5
  • Cloves : 8
  • Cinnamon sticks : 1 inch lengthy
  • Cardamom peapod : 3 to 4
  • Mint leaves : 8 filament
  • Coriander trees: 5 filament
  • Gram missals powder : 3 tbsp
  • Lemon : 1
  • Ghee : 50gm
  • Oil : 6 tbsp
  • Saffron : 6 filament
  • Salt as per taste 

Preparation Method :

  1. Mixture the turmeric powder, chili powder, salt, garlic ginger paste, and 1 table spoon of lemon juice.
  2. Then build cavernous cut on the chicken portion such that the spices are engrossed fine Pertain the over ready paste on top of the chicken portion and forbid it preserve for 1 hour.
  3. Heat 4 table spoons of oil inside a yacht. Bake cloves, cumin, cinnamon, cardamom, 2 spoon cumin, 2 spoon coriander powder, bay leaves and 2 goblet onions.
  4. Roast it for 1-2 minutes and after that affix some mint leaves.
  5. When the onions turn golden brown, add the marinated chicken pieces and cook for about 30-35 minutes.
  6. Note that the chicken should not be fully cooked at this stage.
  7. Now add gram missals powder and coconut change direction the flame on one occasion the chicken is about 5 fit to be eaten.
  8. See to it that the gravy should not be much and also, the chicken pieces should look as if they have been roasted.
  9. In the meantime, when the chicken is motionless food preparation, get ready the biryani rice.
  10. Clean 3 goblet of basmati rice with affix water somewhat fewer than the measure of the rice itself so that it is only half cooked.
  11. Affix 3-4 tbsp of salt as per taste.
  12. Marinate3-4 filament of saffron in 1cup of milk.
  13. Now get 2 table spoon half cooked rice with dunk it addicted to the saffron essence milk.
  14. Take a instrument having a pedestal of 10″ and position partly of the semi-cooked rice in it.
  15. Prepare a layer of half of the above prepared chicken on top of this rice layer and again, top the chicken layer with rice (half of the remaining).
  16. Again, another layer of remaining chicken and finally with the layer of the remaining rice on the top, ends the rice-chicken layering process.
  17. Heat 2-3 table spoons of oil and deep fry 2 cup onions pending they twist golden brown. Next, roast the cashews.
  18. Decorate the top sheet of rice with the fried onions, cashews, coconut milk, ghee, coriander and the saffron essence rice.
  19. Wrap the yacht with a cover and put it on a low flame for about 10 minutes. Memo that the blaze ought to not ponder at the yacht center, but on lone elevation of it.
  20. Wait for 5 minutes and rotate the yacht to warmth the conflicting elevation. This method, keep revolving the yacht every 5 minutes for about 20-25 minutes. Every time you rotate it, carefully disturb the contents by a small jerk so as to avoid settling of ghee at the bottom.
  21. Turn off the flame and keep it sideways for 15 minutes previous to captivating off the cover.
  22. Previous to plateful, mixture methodically, the mixture from the underside
  23. Serve with poach egg bisect to enjoy the dish completely.

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