Thursday, July 5, 2012

Chicken Biriyani (my less spicy way)

Try this less spicy Chicken Biriyani!!


For Chicken:
1 chicken medium size
3-4 chopped onions
10-12 green chilies cut into halves
2 tea spoon ginger-garlic paste
1 tea spoon garam masala
1 tea spoon chilli powder
1 table spoon ghee or oil
Chopped coriander
Salt to taste.

Marinate chicken with ginger-garlic paste, chilli powder and salt. 
Keep aside for 2-3hrs.
Heat ghee in a kadai & add chopped onions
Stir in -between. 
Add marinated chicken pieces and garam masala. 
Cook for 5m. 
Stir. Cook for 5m.

For the Rice:
2 cups basmati rice
1 table spoon ghee,
2 cinamons
2 cloves
2 black pepper corns
1/2 tsp shahjeera
2 tej patta
1 cardamom
Salt to taste. 

Wash and soak rice in water for 1/2hr. 
In the cooker take ghee, whole garam masala, drained rice. 
Add 3cups water (use the same cup used for measuring rice)and salt. 
Cook on high flame & wait for the cooker to whistle once. Turn off the heat & let it set for 10-15 mins.
Spread rice on a plate to cool. 

Now in the cooker arrange a layer of half of the rice & then place the chicken and spread the remaining rice over it. 
Sprinkle lime juice, saffron with milk. 
Place the cooker (without the whistle) on heat & cook on medium flame for 5min.
Place the cooker in a kadai filled with water & cook on low heat for 10 min.

Garnish with fried onions. 
Serve hot with onion tomato raita.

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