chicken biryani

  • Onions 7-8, sliced
  • Green chilies 7-8
  • Oil 1/2 cup
  • Tomatoes 8-9
  • Potatoes 3-4, cut into 4 pieces
  • Coriander 1/2 cup chopped
  • Chicken with bone, 1kg
  • Yogurt 2 cups/buttermilk 2cups
  • Biryani Masala 1.25 packet (for spicy)
  • Sugar 1tbs
  • Ginger paste 2tbs
  • Garlic paste 2tbs
  • Green garlic 2tbs chopped
  • Lemon 1, sliced

For boiling rice:

  • Rice 2glasses
  • Cinnamon stick 2inch piece
  • Cloves 7-8
  • Black peppers whole 7-8
  • Bay leaf 4
  • Cumin seeds 1tsp
  • Aniseed 1
  • Black cardamon 1

Boil water with the above whole spices and salt and boil rice in it till 3/4th done.
B3
Heat oil and fry the green chilies for a minute till their color changes. You might want to skip this step because it splatters a lot of oil.

 

 

 

B2

Directly move on to frying the onions till golden brown. Take out half and set aside on paper towels so excess oil is absorbed, to be used later when putting biryani on ‘dam’.Then, cut the tomatoes in thicker slices and add to the onions to cook such that oil starts separating and tomatoes are completely tender.

 

 

 

B5

Add in chicken, ginger garlic, green garlic, buttermilk/yogurt and spices and cover and cook on low flame for ten minutes then add in potatoes and cook for further 25 minutes on medium low flame or till done. Cook till oil separates.

 

 

 

 


Layer half of the rice, then chicken gravy, then half of brown onions, chilies, coriander, then again rice and top with remaining condiments and cover pan and let it stay on very low flame for fifteen minutes. A.k.a. Damm.

B9

***the lid should be wrapped with a clean kitchen towel or newspaper and the pan be placed on another pan so the biryani doesn’t burn.
Voila! Serve with chutney, raita and salad.

 

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