chicken biryani

Name: CHICKEN BIRYANI
Prep time: 40 min
Cook time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 cup(s) basmati rice; 400 milliliter(s) hot water; 2 - bay leaf; 5 - green cardamom; 1 - black cardamom; 8 - peppercorns; 4 clove(s) cloves; 4 - sliced onions; 4 - chicken drums; 2 slice(s) green chillies; 1 teaspoon(s) ginger garlic paste; 1 teaspoon(s) cumin seeds; 2 tablespoon(s) tomato puree; 1 tablespoon(s) curd; 1 teaspoon(s) garam masala powder; 1 teaspoon(s) red chilly powder; 1/2 teaspoon(s) turmeric powder; 2 pinch(es) saffron; 2 teaspoon(s) rose water; 12-15 - mint leaves(chopped roughly); 3 tablespoon(s) oil; - salt( to taste); 1.1/2 cup(s) wheat flooor; - water

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Private Recipe by

V P

@VP_59df819e0c34f

Anywhere, AL

Chicke biryani, a most favorite delicious dish prepared with aromatic layer of Rice with flavour of saffron and delicious chicken gravy. Try out an extra ordinary recipe chicken Biryani.

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yield 2 serving(s)

prep time 40 Min

cook time 30 Min

method Slow Cooker Crock Pot

Ingredients For chicken biryani

1 c

basmati rice
400 ml

hot water
2

bay leaf
5

green cardamom
1

black cardamom
8

peppercorns
4 clove

cloves
4

sliced onions
4

chicken drums
2 slice

green chillies
1 tsp

ginger garlic paste
1 tsp

cumin seeds
2 Tbsp

tomato puree
1 Tbsp

curd
1 tsp

garam masala powder
1 tsp

red chilly powder
1/2 tsp

turmeric powder
2 pinch

saffron
2 tsp

rose water
12-15

mint leaves(chopped roughly)
3 Tbsp

oil
salt( to taste)
1.1/2 c

wheat flooor
water

How To Make chicken biryani

1
For rice: Add the soaked Basmati Rice to the boiling water. To this add half the whole spices like bay leaf, green cardamom, peppercorns, cloves and black cardamom. Add salt to taste. Cook the Basmati Rice al-dente or 3\4 done. Drain the excess water and keep aside to cool.

2
For the Gravy Heat oil in a cooking vessel, to this add the remaining whole spices and let the flavours infuse. Add the cumin seeds. Add 2 sliced onions and saute till golden brown. Add the ginger garlic paste, tomato puree and stir. Add the red chilly powder, turmeric powder and garam masala and continue to stir. Add the chicken drums to this mixture. Add some water to have a gravy consistency and add salt to taste. Cook till the chicken is done. Keep aside.
3
For assembling: Make a stiff dough of the flour and water, enough to enclose the lid over the cooking vessel.Keep aside.
4
Soak the saffron in the rosewater and keep aside.
5
Fry the remaining sliced onion until golden brown for garnish. Keep aside.
6
Take the cooking vessel, make sure its a heavy bottomed vessel as the base should not get burnt.
7
Pour some oil and than add half the gravy mixture.
8
Layer half the Basmati Rice evenly over this. Sprinkle half the rose water infused saffron and some chopped fresh mint.
9
Now add the remaining gravy mixture and layer the Basmati Rice over, saffron and chopped mint.
10
Sprinkle the golden brown onions evenly over this.
11
Sprinkle some water.
12
Add some pure ghee over this layered mix.
13
Close lid and spread the dough mixture along the sides so as to enclose it fully.
14
Cook it for 12 to 15 mins over low heat for the steamed or dum effect. Garnish with roasted cashews as an option.
15
Serve hot with raita of your choice.
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