Biriyani is a very famous traditional Indian dish. Basically biriyani is made up of basmati rice, mixed with a curry made up of rich spieces! If you are familiar with Indian cusine, then you must have tasted this mouth watering dish.., if not do try once ! You can surely find ‘Biriyani’ in the menu card of any Indian Restaurant.
Sl.No Ingredients Quantity PreCooking Preperation
1 Basmati Rice 2 Cups
2 Ghee 4 Tablespoons
3 Chicken 800 gms Cleaned and cut into medium pieces
4 Onions 3 -4 Medium Sized Slice finely
7 Green Peas 1/2 cup boiled
8 Potatoes 1 Medium Sized Peeled and Sliced finely
9 Green Chillies 3 or 4 Slit
10 Tomatoes 3 or 4 Chopped fine
11 Ginger – Garlic 1 Tablespoon Paste
12 Chilli Powder 1 1/2 Teaspoon
13 Turmeric Powder 1/4 Teaspoon
14 Coriander Powder 1 1/2 Teaspoon
15 Garam Masala 1 Teaspoon
16 Cloves 5 or 6
17 Cardamoms 5 or 6
18 Cinnamon 2 cms stick
19 Pepper Corns 9 or 10
20 Bay Leaves 3
21 Milk 1/4 cup
22 Saffron Small pinch Soak in milk
23 Coriander Leaves Small bunch Cleaned and Chopped
24 Oil For frying
25 Pudina Leaves Small bunch Cleaned and Chopped
26 Salt To taste
Preparation of Chicken Biriyani
Deep fry onions till golden brown. Drain and keep aside a small portion for garnishing.
Add the items 10 to 15, into the remaining onions, and cook for seven minutes, at medium heat.
Add 1/4 cup of water, green chillies, and cook till ghee seperates.
Add the pudina leaves, chicken pieces, along with salt, and cook at a medium heat adding little water.
Remove from heat when the chicken pieces are cooked tender, and the gravy thickens.
In a heavy bottomed vessel, fry items 16 to 20 in ghee, and add into rice. Cook rice in water with salt, take care that rice grains are not over cooked.
Mix the cooked rice with saffron water/ milk, so that some of it becomes orange / yellowish. If saffron is not available you can use orange color, and saffron essense as a substitute.
Deep fry potatoes in oil.
Heat ghee in a heavy bottom vessel, spoon in 1/3 of the rice and add 1/2 of the chicken masala on top.
Sprinkle peas, fried onions, and coriander leaves on top.
Again make a layer of rice, cover with chicken, sprinkle the onion, potatoes, and coriander leaves.
When you finish, on the top layer spread the rest of the rice.
Garnish with coriander leaves, fried onions, cashewnuts, and raisins.
Seal the vessel with a heavy lid, cook on a very slow fire for some 20-25 minutes. (Optionally you can use oven)
Your chicken biriyani is ready ! Serve hot with raita, or curd and salad, and pickles.
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