Chicken Biryani
2 cups basmati rice
250 gms chicken pieces
Ghee or oil 3 tsp +6 tsp
Onions sliced 1+2
2 cloves
1/2 inch cinnamon
2 bay leaves
2 slit green chillies
Salt to taste
4 saffron strands soaked in 2 tsp milk
Corriander leaves chopped 1/4 cup
Mint leaves chopped 2 tsp
For marination:
1/4 cup hung curd or thick curd
2 tsp chilli powder
1 tsp biryani masala
1/2 tsp turmeric powder
1 tsp lime juice
2 tsp ginger garlic paste
Salt to taste
PROCEDURE:
- In a vessel cook rice in water with cloves,cinnamon ,bay leaf and salt to taste
- When it is done 75 % strain it and cool it
- Wash and clean the chicken pieces and marinate with the ingredients and refrigerate it for minimum 1/2 an hour
- In a pan heat 3 tsp oil or ghee and fry 1 sliced onion till dark brown and keep aside
- In the same pan heat remaining oil and saute remaining sliced onions till light brown
- Add marinated chicken and cook till it is cooked and becomes dry
- In a microwave safe bowl put one layer of rice and then the chicken masala
- Repeat this again and garnish with choppedcoriander leaves, mint leaves,fried onion slices and saffron milk
- Keep in microwave for 3 to 4 minutes and serve hot with any raita
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