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My Recipes   > Non-Vegetarian   > Chicken Biryani Chicken Biryani


Ingredients:

1. Chicken pieces : 1 Kg.
2. Biryani rice (golden sela) : 1 Kg.
3. Ghee (clarified butter): 4 tablespoons
4. Green cardamom : 10
5. Cinnamon : 2" stick
6. Cloves : 15
7. Coriander seeds : 2 teaspoons
8. Whole red chillies : 6
9. Ani seeds : 1/2 teaspoon
10. Peppercorns : 2 teaspoon
11, Onion : 500 grams
12. Ginger : 50 grams
13. Garlic : 10 flakes
14. Lemon : 3
15. Curd : 1/2 cup
16. Turmeric powder : 1/4 teaspoon
17. Cumin seeds : 1/4 teaspoon
18. Cashewnuts : 50 grams
19. Currants(kishmish): 50 grams
20. Tejpatta : 2
21. Salt : to taste


Method:

Clean and wash the chicken pieces. Marinate in 1/2 cup curd,juice of 1 lemon, a pinch of turmeric powder and a little salt. Keep aside for 30 minutes. Wash the rice and drain the water. Chop the onions, ginger and garlic finely. Make a fine powder of 1" piece of cinnamon, 5 cardamom, 5 cloves, 1 teaspoon peppercorns, aniseeds,coriander seeds and whole red chillies. In a frying pan, heat 1 tablespoon ghee. Add the cumin seeds. When the cumin seeds starts to crackle, add the tejpatta and the rice and fry till the rice becomes crisp. Remove from fire and keep aside. In a broad and shallow cooking vessel, heat 21/2 tablespoons of ghee. Add the remaining whole masalas(cinnamon stick,cardamom, cloves, peppercorns) and fry for 1 minute. Add the chopped onions, ginger and garlic and saute on medium fire till the onion turns golden. Add the masala powder and saute for 1 minute. Add the marinated chicken pieces and fry till the chicken dries up. Add 3 litres of water, salt, turmeric powder and bring to a boil. Reduce the flame to medium, cover the vessel and cook till the chicken pieces are half cooked. Add the rice and juice of 2 lemon and cook on medium fire till the rice is cooked and the excess water dries up, stirring occassionally. Remove from fire. Garnish with cashewnuts and kishmish fried in the remaining ghee and serve.

Note: This biryani can be prepared in pressure cooker also.


Side-dish for the Biryani:


Ingredients:

1. Tomato : 4
2. Green chillies: 6
3. Curd : 1 1/2 cups
4. Oil : 1 teaspoon
5. Mustard seeds : 1/4 teaspoon
6. Salt : to taste
7. curry leaves : 1 strand


Method:

Chop the tomato and green chillies finely. In a pan, heat the oil and add the mustard seeds and curry leaves. When the mustard seeds crackles, add the chopped tomato and chillies and saute on medium fire till the tomatoes are done. Add salt and mix together thoroughly. Remove from fire. Cool for 2 minutes and add the curd. Mix together and serve.


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