CHICKEN BIRYANI
INGREDIENTS:
• 1 kg Chicken (pieces)
• 500 gm Basmati Rice (washed and soaked for 30 min)
• 4 tbsp Garam
Masala (whole)
• 4 tsp Garam
Masala Powder
• 50 gm Butter
• 4 tsp
Garlic (chopped)
• 1 cup Onions (sliced)
• 4 tsp Ginger (chopped)
• 3 tsp Red Chili Powder
• 1 tbsp Coriander Powder
• 5 tbsp Oil
• 2 tsp Turmeric Powder
• 2 cup Curd (yogurt)
• 3/4 cup
Tomato (chopped)
• 4 Bay Leaves
For the marinade :
• 1-1/2 tsp Red Chilli Powder
• 2 tsp Ginger (chopped)
• 2 tsp
Garlic (chopped)
• 1 tsp Garam
Masala Powder
• 1 tsp Turmeric Powder
• 1 cup Yoghurt
•
Salt
For garnishing:
• 1/2 gm Saffron (dissolved in 1/2 cup
milk)
• 2 tbsp Rose
Water
DIRECTIONS:
Put all the ingredients of the marinade in a bowl and mix well.
• Add chicken pieces to it and leave for an hour.
• Now boil
water, add 1/2 of the whole garam
masala, bay leaf, and rice in it.
•
Cook the rice until 3/4 th is done, drain and keep it aside.
•
Heat oil in a thick bottomed pan and add remaining whole garam
masala.
• Allow it to crackle, add sliced onions and
cook it till
light golden brown.
• Add 1 tsp of the remaining garam
masala and all the remaining ingredients.
•
Cook for 5 minutes, combine marinated chicken with it.
•
Cook until chicken is tender.
• Place alternate layers of chicken and rice.
• Now sprinkle saffron, remaining garam
masala powder and butter in between the layers and on the top.
• Carefully end it with the rice layer topped with saffron & rose
water.
• Cover and seal it with an aluminum foil.
•
Cook it further on low flame for 10-12 minutes.
• Chicken Biryani is ready to serve.