Monday, October 28, 2013

chicken biryani (curd chicken biryani )


cooking time : 30-45 minutes
preparation time : 20 minutes 



ingredients :

skin less chicken                         1 kg 
basmati rice                                       2 cups soaked in water for 30 minutes . 
gigar garlic paste                                       2 tbsp
curd                                              1 cup ( 375 grams)
tomato                                             2 chopped
fried onion                                    1 /2 cup
chopped onion                                 3 cups
chopped green coriander                    1 cup
mint leaf                                       1 cup
red chilly powder                        1 tsp
turmeric powder                           1 tsp
garam masala powder            1 tsp
cumin powder                          1 tsp
kewra water                           2 tbsp
food color                            pinch
salt to taste 
clarified butter                    1 cup
big cardamom                      2 
cloves                                    2 
bay leaf                                  2 

                       
ingredients :

preparation: 

  • in 4 cups of water add bay leaf , cloves , salt , and big cardamom and allow it to get a boil . 
  • add soaked rice cook it till it get 70 % cooked remove 1 cup rice then allow it to get 2 minutes more then drain the water from it .and set aside 
method :
  • in a pan heat up  1 cup clarified butter . add 3 onions slices and stir it till onion get nice golden color . remove it in a platter and set aside . 
  • in same pan with same clarified butter add ginger garlic paste and stir for a while after that add chicken pieces , and sauté for 5 to 8 minutes on high flame . add 1 tbsp lemon juice over it . 
  • slow down flame and add curd , chilly powder , 2 whole black cardamom , salt , green coriander , mint leaf , red chilly powder , 1 tbsp garam masala , chopped tomatoes , 1 tsp cumin powder , 1 tsp turmeric powder sauté for 10 minutes on slow flame . 
  • after that place a layer of fried onion .
  • then place 70 % cooked rice , followed by 80 % cooked rice . 
  • after that pour kewra essence( water ),food color  , 1 tbsp of clarified butter and fried onion on top layer .cover and cook for 5 minutes on high flame then slow down flame and cook  for 10 minutes .










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