Wednesday, October 23, 2013

Afgani biryani/ afgani pulao


cooking time : 30-50 minutes
preparation time : 13 minutes 


ingredients :


skinless chicken                  1 kg 
salt to taste 
ginger garlic paste                     2 tbsp
chopped onion                            3 
 roasted cumin powder            1  tbsp

red chilly powder                    1 tsp
pepper powder                       1/2 tsp
green cardamom powder        1/4 tsp
cinnamon powder                     1/4 tsp
garam masla                             1/2 tsp
coriander powder                     1 tbsp
fried onion                               2 cups ( about 8 onions )
clarified butter / oil                   1 cup
lemon                                        1
basmati rice                               3 cups (soaked in water for 30 minutes  )
green chillies                              5
vinegar                                       2 tbsp
carrot                                            1 chopped 
raisins                                          4 tbsp
cashew                                         1/4 cup


method :
gravy:
  • in a small bowl take pepper powder , red chilly powder , coriander powder ,  , cinnamon powder , cumin powder , cardamom powder and mix well set aside . 
  • in a deep pan heat up oil/ clarified butter add chicken pieces and sauté . 
  • add ginger garlic paste and 1/2 tsp of salt . and sauté till chicken changes the color this gonna take about 4 to 7 minutes on high flame . 
  • add 1 cup of fried onion and sauté for 5 minutes more, squeeze 1 lemon juice in it  ,then add 1 tsp of garam masala powder and 1 cup of water , cover and cook till chicken get cooked on slow flame  .

rice : 
  • in a pan  take water add green chilly , rice , salt , allow it to get a boil . when rice get cooked 80% drain the water . and set rice aside . 

assembling :
  • grease another heavy bottom pan with clarified butter place the 1/2 of cooked rice over it . then prepared chicken mixture then again rice then spread left of fried onions . cover and cook on slow flame for 10 minutes . 
  • in another pan melt 1 tbsp of butter add carrots , raisins , and cashew and saute for 2 minutes . 
  • remove the biryani /pulao in a platter and pout the carrots and nuts over it . serve hot . with any salad. 

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