CHICKEN BIRYANI
Description
Chicken with rice and special asian herbs
Ingredients
At a glance
Part of the World
Main Ingredient
Difficulty
Menu Table
Total Cooking Time
Serves
6
2 cups Basmati Rice
3/4 kg Chicken Pieces
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
A few Saffron Strands (Zafran) (soaked in 5 tablespoons of water)
2 tbsp Green Coriander Leaves & 1 tsp Coriander Powder
Salt to taste
7 tbsp Oil
3/4 kg Chicken Pieces
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
A few Saffron Strands (Zafran) (soaked in 5 tablespoons of water)
2 tbsp Green Coriander Leaves & 1 tsp Coriander Powder
Salt to taste
7 tbsp Oil
Methods/steps
- Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
- Marinate the chicken with this mixture and keep aside for 3-4 hours.
- Heat oil in a pan. Fry the onions until golden brown.
- Add the marinated chicken and cook for 10 minutes.
- Add 4 cups of water to the rice.
- Add A few Saffron Strands. Add cardamom powder.
- Add the chicken pieces. Pressure cook the rice.
- Mix gently.
- Garnish with green coriander leaves and serve hot.
Additional Tips
Tastes Much Better with Raita