Friday, September 16, 2011

Recipe of Chicken Biryani

Serves 6-7
  • 2 Glass Basmati Rice
  • 1/2 kg Chicken Pieces
  • 3 onion paste
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 1/2 cup Tomato Puree
  • 2 tsp Red Chilly Powder
  • 1 tsp Turmeric Powder
  • 2 tsp Garam Masala Powder
  • 1/2 tsp cumin and coriander powder
  • 2  bay leaf
  • 2 stick cinnamon
  • 2 cloves and green cardamoms each
  • Saffron a pinch
  • 2 tbsp Green Coriander Leaves
  • Salt to taste
  • 2 tbsp Oil

  1. Wash chicken and Pressure cook chicken with 1 glass of water.
  2. Heat ghee or oil in a heavy-based pan over moderate heat.
  3. Add Bay leaf cinnamon, cloves and green cardamoms.
  4. Add onions, ginger and garlic paste.
  5. Cook over low heat for 2 to 3 minutes till golden brown.
  6. Add tomato puree and Red Chilly Powder, Turmeric Powder, cumin and coriander powder and Salt cook for about 5 minutes till oil separates from masala.
  7.  Now add chicken in this masala and keep the chicken stock aside.
  8. Now saute this chicken with masala on slow flame for 10 minutes
  9. Wash and Drain rice and add to the pan.
  10. Now add 1 glass of chicken stock left in the cooker and 2 more glass of water.
  11. Cover pan and put a weight on the lid. Steam cook rice over moderate-low heat for 10 to 15 minutes till water is absorbed and rice is tender.
  12. Garnish with the green coriander leaves. Serve hot.


Oh wow. Tried this out once, a bit modified. We had guests and I had to think of something fast to cook. Guess what - the guests wanted more and more with each bite! Couldn't keep up. :) Tasty stuff!

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