Chicken Biryani Recipe
Ingredients To Marinate
250 grams chicken
¾ tsp ginger garlic paste
¼ to ½ tsp red chilli powder
Generous pinch of turmeric
Salt as needed
1 tsp oil
1 tsp garam masala (optional)
1 ½ to 2 tbsp. curd / yogurt
1 bay leaf
1 star anise
½ tsp jeera
2 cinnamon sticks
1 black cardamom
¾ tsp. saunf powder
1 strand mace
1 ½ cups Anujaya Basmati rice
1 ½ to 2 tbsp. oil
1 large onion thinly slices
1 tsp ginger garlic paste
1 medium tomato chopped
Salt as needed
Pinch of Turmeric
Handful of chopped mint/ pudina
Few coriander leaves chopped
2 ½ to 2 ¾ cups water or stock or thin coconut milk (refer notes)
Wash rice and soak for 20 minutes. Drain and set aside.
Marinate chicken with marinating ingredients. Set this aside.
Heat a pot or cooker with oil; add spices along with saunf and sauté till it begins to smell nice.
Add onions, green chilli and fry till light golden. Fry ginger garlic paste and fry until the raw smell disappears.
Add marinated chicken and fry until it turns pale and white. It takes around 3 to 4 minutes. Take care not to burn.
Add tomatoes, salt and turmeric. Fry until the tomatoes turn mushy, pulp and looks completely cooked. Add mint and coriander leaves and fry until it smells good for a minute or two.
Make sure tomatoes are cooked, blended well with the mixture, then pour stock or water or thin coconut milk. If your coconut milk is creamy or thick, dilute it with water and measure.
When it comes to a boil, add salt and rice.
Cook until the rice is done completely. Towards the end simmer the flame and cover the pot. Cook on a low flame for 3 to 5 minutes. Fluff up after 5 minutes
*If cooking in a pressure cooker.
A. When there is very little water left in the cooker, close the lid. Cook on a low flame for 3 to 4 minutes. Switch off the stove. Do not allow the cooker to whistle. Once the pressure goes off, fluff up the rice.
B. Best serve chicken pulao with onion raita.
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