Ingredients:
• Chicken - cut into medium or big pieces (Big pieces preferable)...
• Chilli powder
• Salt as per taste
• Juice (1/2 lime)
• Curd or Yougurt - 1small cup beaten
• Cinnamon - 2'' piece
• Green cardamoms - 4
• Cloves - 4
• Bay leaves - 4
• Onions - 2 chopped
• Ginger garlic paste - 1tsp
• Biryani masala - 3 to 4tsp
• Tomatoes - 2 or 3 chopped
• Water
• Basmati rice - 2cups
• Butter
• Saffron soaked in water
Method :
1. Clean the chicken, add little salt, little chilli powder, juice (1/2 lime), curd or yogurt and marinate for 2 hrs.
2. Wash rice and soak for 30 to 45 mins.
3. Add oil to a pan. After the oil is hot enough, add cinnamon, green cardamom, cloves, bay leaves and fry for a min.
4. Add biryani masala and fry for another min.
5. Add onions and fry till they are golden brown.
6. Add ginger garlic paste-1tsp and fry till all the raw smell is gone.
7. Add chopped tomatoes and cook till they become soft.
8.Now add chicken and stir well. Allow the chicken to cook for 10 to 15 mins at simmer so that the water in the chicken oozes out.
9. Now add 1 cup of water and cook until chicken is done (Keep stiring as and when required).
10. Simultaneously cook rice in another bowl. Add little salt to it. (For 2 cups of basmati rice, you need 3 cups of water)
11. Now place an aluminium foil over an oven tray and apply butter to it.
12. Put a layer of rice on the foil, sprinkle some saffron water, add some cooked chicken over it.
13. Repeat the above process till entire rice, saffron water and chicken is used up.
14. Cover this mixture with another aluminium foil and seal it (just wrap around edges so that heat doesnot escape)
15. Now preheat the oven to 190 c and put this tray in for 15 mins and switch off the oven.
16. Let the biryani remain in the oven till you serve.
17. If you dont have oven at home, you can take a big pan, apply butter/oil to the base of the pan and do the same layering process in the pan.
18. Close the lid lightly so that the heat doesnt escape. Put it in very low heat for 15mins.
19. If the lid is not very tight, alternatively you can take some dough and seal the lid and pan tightly.See more
• Chicken - cut into medium or big pieces (Big pieces preferable)...
• Chilli powder
• Salt as per taste
• Juice (1/2 lime)
• Curd or Yougurt - 1small cup beaten
• Cinnamon - 2'' piece
• Green cardamoms - 4
• Cloves - 4
• Bay leaves - 4
• Onions - 2 chopped
• Ginger garlic paste - 1tsp
• Biryani masala - 3 to 4tsp
• Tomatoes - 2 or 3 chopped
• Water
• Basmati rice - 2cups
• Butter
• Saffron soaked in water
Method :
1. Clean the chicken, add little salt, little chilli powder, juice (1/2 lime), curd or yogurt and marinate for 2 hrs.
2. Wash rice and soak for 30 to 45 mins.
3. Add oil to a pan. After the oil is hot enough, add cinnamon, green cardamom, cloves, bay leaves and fry for a min.
4. Add biryani masala and fry for another min.
5. Add onions and fry till they are golden brown.
6. Add ginger garlic paste-1tsp and fry till all the raw smell is gone.
7. Add chopped tomatoes and cook till they become soft.
8.Now add chicken and stir well. Allow the chicken to cook for 10 to 15 mins at simmer so that the water in the chicken oozes out.
9. Now add 1 cup of water and cook until chicken is done (Keep stiring as and when required).
10. Simultaneously cook rice in another bowl. Add little salt to it. (For 2 cups of basmati rice, you need 3 cups of water)
11. Now place an aluminium foil over an oven tray and apply butter to it.
12. Put a layer of rice on the foil, sprinkle some saffron water, add some cooked chicken over it.
13. Repeat the above process till entire rice, saffron water and chicken is used up.
14. Cover this mixture with another aluminium foil and seal it (just wrap around edges so that heat doesnot escape)
15. Now preheat the oven to 190 c and put this tray in for 15 mins and switch off the oven.
16. Let the biryani remain in the oven till you serve.
17. If you dont have oven at home, you can take a big pan, apply butter/oil to the base of the pan and do the same layering process in the pan.
18. Close the lid lightly so that the heat doesnt escape. Put it in very low heat for 15mins.
19. If the lid is not very tight, alternatively you can take some dough and seal the lid and pan tightly.See more
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