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Tuesday, May 10, 2011

CHICKEN BIRYANI


1 kg Basmati Rice (washed and soaked in water)
2 kg Chicken (skinless)
200 gms of Vegetable oil
3  Onions (cut lengthwise)
2 tbsp Ginger (paste)
2 tbsp Garlic (paste)
8 green Chilies (crushed)
2 cups yoghurt
2 tbsp Lemon juice
1 tbsp red Chilli powder
¼ tsp Turmeric powder
1 tsp Garam Masala powder
100 gms Tomatoes (cubes)
100 gms Butter or Ghee
1 tbsp Rose water
1 tsp Saffron (soaked in rose water)
10 gms Coriander leaves
10 gms Mint leaves
Salt to taste
3 litres of Water

METHOD

STEP ONE

Marinate the chicken with turmeric powder, 1 tbsp lemon juice, ½ tbsp of ginger paste, ½ tbsp garlic paste and salt.
Keep it for 1 hour.

STEP TWO

Heat oil in a pan.  Fry the chicken till it is half cooked.
Take the chicken out and keep it aside.
Add onions.  Fry them till they turn light brown colour.
Add ginger, garlic paste and crushed green chilies.
Fry them nicely.
Add half fried chicken.  Mix and cook for 10 minutes.
Add tomatoes.  Cook till the water gets evaporated.
Add some mint leaves and coriander leaves.
Cook for 10 minutes.
 
STEP THREE

Take a big vessel.
Fill 3 liters of  water.
When it starts boiling, add the rice with mint leaves, whole garam masala and salt.
Boil the rice until it is half boiled.
Strain the rice thoroughly.
Take half of the rice out.

STEP FOUR

Add the cooked chicken on the layer of  the rice.
Cover the chicken with rice.
Put mint leaves, coriander leaves, saffron which was soaked with rose water,
butter or ghee on the surface of the rice.
Cover the lid so that the steam does not escape.

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