Sunday, June 9, 2013

CHICKEN BIRYANI



INGREDIENTS

1- Chicken 1 kg
2- Oil 250 ml
3- Ginger paste 2 Tbs
4- Garlic paste 2 Tbs
5- Onion 250 gm
6- Yougart 250 gm
7- Basamati rice soaked 1 kg
8- Red chili powder 2 Tbs
9- Coriander powder 2 Tbs
10-Turmeric powder 1 tsp
11-Whole gram masala 15 gm
12-Nutmeg powder 1/2 tsp
13-Mace powder 1/2 tsp
14-Salt as per taste
15-Tomatoes 250 gm
16-Potatoes 500 gm
17-Green chilies 8 to 10
18-Aloo bukhara soaked 100 gm
19-Coriander and mint leaves half half bunch
20-Star Anise powder 1/2 tsp
21-vinegar 2 Tbs
22-yellow food co lour 1/2 tsp

METHOD

1-Wash the chicken and marinate it with 4 Tbs yougart, 1 Tbs ginger paste, 1 Tbs
 garlic paste and salt 1 tsp and marinate it for 1/2 hour.


2-Wash the rice and soak in a water for 1/2 hour.

3-Heat oil in a pan and onion and fry till golden brown keep aside.

4-In the same oil add ginger, garlic, whole gram masala, red chili powder, turmeric powder,coriander powder ,tomatoes, salt fry for few minutes till oil separates.

5-Now add the marinated chicken to the masala cook till half done.

6-Grind the fried onion with the yougart, add to the chicken into the paste add mace, nutmeg, star anise
  and cook for few minutes.

7-Boiled potatoes till half done and add yellow co lour and if you want fry it after that.

8- Now boil the soaked rice in a boiling water and add salt 1 tsp and vinegar in the boiling water.
  When half done take it out and drain the water.


9- Arrange rice, chicken meat with the gravy in layers in a pot with the rice layer first than gravy layer.

10-In between layers slice aloo bukhara , mint and coriander leaves green chilies and fried potatoes.In the end
   add food co lour dissolve in water and pour on the top.


11- Take a large onion slice it, fry it in half cup oil.Pour over the    
rice close the lid tight keep it on a high flame for 2 minutes than 15 minutes on low flame serve with raita.

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