Ingredients
- Chicken-1/2 kg with bones Onion paste: 2 tbsps Onion paste: 2 tbsps Ginger and garlic paste: 1 tsp each Coriander and cumin powder: 1 tsp each Turmeric powder: 1 tsp
- Salt and sugar : to taste Biryani power: 1/2 tsp For rice------- Basumati rice: 2 cups Refine oil: 1 tbsp
- Pure ghee: 2 tsps Chicken-1/2 kg with bones Cashewnut and raisins: to your choice Cumin seeds: 1/2 tsp Cardamon: 6
- Cinnamon: 2 ( 1 inch long) Cloves: 6 Kesar: 2 pinch soak in 3 tbsps of warm milk Bay leaves: 3 Ginger paste: 1 tsp For decorating : coriander leaves and 2 boiled eggs
Method
Step 1
Heat oil in a wok upon medium heat. . Add bay leaves,onion paste and the ginger and garlic paste. Stir fry till oil separates. add the chicken pieces. Fry for 5 minutes. Add the cumin, coriander, turmeric and biryani powder. Also add salt and sugar.
Step 2
Stir well and cook covered upon medium heat stirring occasionally till the water of the chicken evaporates. In another wok heat the pure ghee and refine oil upon medium heat. Fry the bay leaves, cardamon, cinnamon, cloves and cumin seeds. Add the rice and fry till you get the aroma of the spices.
Step 3
Add the ginger paste and fry for about 2 minutes. In a borosil large bowl put a layer of half of the rice. Put the chicken pieces and then rice. Also add cashewnuts and raisins. To the wok of chicken pour about 1/2 cup of water and stir. Add the water to the rice. Dizzle the kesar soaked in milk. In a microwave cook for 12 minutes. Decorate with halved eggs and garnish with coriander leaves. Serve with raita.
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