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I am Isha Nazakat from Boston, MA, USA. I have been
taking advantage of useful tips from your wonderful
website Bawarchi.com and thereby motivated me to
contribute my recipe 'SHAHI CHICKEN BIRYANI' on your
website.
This Biryani has alternate layers of rice and chicken
and should be served with the layers intact and not
mixing it.
E-mail : nazishan@yahoo.com
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Shahi Chicken Biryani
Ingredients
6 cups Rice (basmati)
1 kg Chicken
3 tbsps. Vegetable Oil
3 tbsps. Clarified Butter
5 nos. Onion (red, thin sliced)
3 nos. Potato (peeled and cut)
30 gms. Ginger (paste)
30 gms. Garlic (paste)
5 nos. Green Chillies (paste)
10 gms. Coriander leaves (paste)
2 tsps. Curry Powder
4 tbsps. Yoghurt
4 tbsps. Tomato (Puree/paste)
3 tbsps. Red Chilli Powder
2 tsps. Turmeric Powder
1 pinch Saffron
Salt to taste
3 tsps. Milk
2-3 drops Color (orange recommended)
Method
- Marinate the chicken with garlic, ginger, coriander,
green chilli, tomato paste, red chilli
powder, turmeric powder, dry garam masala powder, salt
and yoghurt and keep it aside for half an hour.
- Cook rice separately (do not cook fully. Keep it
semi-cooked), add salt, sprinkle it with colour and
keep aside.
- Heat milk, put pinch of kesar and keep aside.
- Heat 2 tbsp of oil in pan. Deep fry half the quantity
of onions and all the potatoes till onion is golden
brown. Remove both from the pan and keep aside.
- Fry the remaining onion in the same oil till slight
golden brown and put the marinated chicken. Cook for
10 minutes.
- Take a separate utensil, put ghee and 1 tbsp of oil,
half quantity of semi-cooked rice, all fried potatoes
and half quantity of fried onions and milk of kesar.
Put the cooked chicken on top of it and then cover it
with the remaining semi-cooked rice.
- Garnish with coriander leaves and rest of the fried
onions.
- Tightly cover the utensil and cook for another 10
minutes.
- Serve hot with Salad, Lemon and Papad.
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