Take a look at more
. You may also want to try
Healthy Simple Gravy chicken chowmein
Best Choora Dahi
Easy Veg schezwan fried rice
Rate This Recipe
1 kg - basmati
or any other good
, washed and soaked for an hour
2 kg - chicken, cut into fairly big pieces
2 tsp - spice powder or
1/2 kg - tomatoes, chopped
3 - small sticks of
2 cups - oil or
salt to taste
6 - green chillies, ground
3 tbsp - ginger-garlic paste
2 tsp - chilli powder
1/2 kg - onions, sliced finely
1 tsp -
1/2 cup - fresh
1 cup - curd/yogurt
How to Make Chicken Biryani
Wash the chicken and marinate with the spice powder, green chilli paste, curd/yogurt, half the ginger-garlic paste and turmeric powder for half an hour.
Heat oil or ghee in a large vessel and add the cloves, cinnamon, cardamom, nutmeg flower/star anise, remaining ginger-garlic paste and onions and saute for some time.
Add the chopped tomatoes, mint leaves and chilli powder and simmer until the oil separates from the mixture and the tomatoes are reduced to pulp.
Add the marinated chicken and salt and cook for 10 minutes until the chicken is done.
Remove the chicken pieces and keep aside.
Add sufficient water to the gravy in the vessel so as to get about 7 glasses of liquid.
Add the rice and cook until half done.
Add the cooked chicken and mix well.
Cover and cook on low heat until the liquid is absorbed and the biryani is almost dry.
Serve hot with curd chutney.
Recipe Courtesy: Anglo-Indian Recipes
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.