Chicken Biriyani
Ingredients
Marinade:
Chicken 1/2 Kg
2 tbsp. Curd
1 tsp Turmeric powder
3 tsp Chilly powder
1 tsp Rajah (Brand) Tandoori masala powder
Salt to taste
Marinate the meat in the above ingredients and keep aside (pref in Fridge) for
about an Hour to 90 minutes.
Rice:
Basmathi Rice 3 Cups Soak in cold water for about 30-40 mins.
To Grind:
4 Onions
10 Green chillies
12 Pods garlic
1 sq " Ginger
3 Tomatoes ( or Tomato puree 3 Tbsp)
Grind all of the above to a smooth paste in the blender.
Method:
- Heat vegetable shortening or oil in a pan (3 tbsp) add 4 cloves , 3-4 cinnamon sticks ,2 elaichis , and fry well add the ground paste and fry well till oil comes up...add the marinated chicken and fry well. Cover for some time.
- Then add the rice and fry well...Add coriander and mint leaves and cook in the rice cooker....add water just enough to submerge the rice and chicken.....(too much water will overcook the rice and the rice will turn pasty).
- Do not pressure cook as again the rice may overcook.
- Rice Cooker is the best..otherwise just add water, close the pan and cook on low flame till rice is cooked.
Serve with Onion Raita. Also some of the gravy (before adding the rice can be
used as a side dish).
