Chicken Biryani

August 26th, 2012 Author: Vaibhavi


Broiler chicken 1.5 kg
Basmati rice 500 gm
Onion 4
Tomato 2
Ginger paste 2 tsp
Garlic paste 2 tsp
Red chilly powder 2 tsp
Turmeric powder 1 tsp
Garam masala powder 2 tsp
Coriander leaves 1 tbsp
Saffron 1/4 tsp
Cashew nuts 6-8
Milk 2 tbsp
Pure ghee 4 tbsp
Whole garam masala


For Marinade:

Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1 tsp
Ginger garlic paste 1 tbsp
Thick curd 2 cup


How to make Chicken Biryani:

Chop onion,tomato and coriander leaves finely.

Wash rice and soak in water for 15 to 20 minutes.

Put all ingredients of marinade in a big dish.

Add chicken pieces and mix well.

Keep aside for one hour.

In a pan boil water and add whole garam masala.

Now add rice and salt.

Cook rice till 3/4th done.

Drain and keep aside.

In another pan heat 2 tbsp ghee.

Add chopped onion and fry till golden light.

Now add tomato,red chilly powder, turmeric powder, ginger paste,garlic paste and garam masala powder.

Cook for five min.on low flame.

Now add marinated chicken.

Cook until chicken is tender.

Now make three portions of cooked rice and two portions of chicken.

Dissolve saffron in a milk.

In a heavy bottom pan take 1 tbsp ghee and spread one portion of rice.

Now spread half cooked chicken on rice.

Spread another portion of rice.

Now sprinkle half saffron milk on the rice with little ghee.

Pour chicken on second layer of rice.

Spread evenly.

Lastly spread last(third) portion of rice.

Sprinkle saffron milk with little ghee.

Cover the pan and cook on low flame for another 5-6 min.

Chicken biryani is ready.

Serve with fried cashew nuts and chopped coriander leaves.



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