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Main Ingredients | Chicken, Brown rice |
Cuisine | Indian |
Course | Rice |
Prep Time | 1-1.30 hour |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Chicken Biryani
- 400 grams Chicken cut into 1-inch pieces on bone
- 1½ cups Brown rice soaked for 1 hour
- Ginger-garlic paste
- ½ teaspoon Red chilli powder
- 1 teaspoon Green chilli paste
- ½ teaspoon Garam masala powder
- ¼ teaspoon Turmeric powder
- ¾ teaspoon Coriander powder
- ½ teaspoon Cumin powder
- to taste Salt
- 4-5 Green cardamom
- 1 Bay leaf
- 1 inch Cinnamon
- ½ cup Yogurt
- ½ cup Fried onions
- 2 tablespoons coriander leaves
- 2 tablespoons Mint leaves chopped
- 1 tablespoon Mint leaves chopped
- + for sprinkling Ginger 1 inch, cut into thin srips
- ½ teaspoon Caraway seeds (shahi jeera)
- as required saffron strands
- 1 tablespoon Oil
- to sprinkle Garam masala powder
- a few Mint leaves
- as required Ghee
- to sprinkle Kewra essence
- to sprinkle Rose water
- to garnish Mint sprig
Method
- Take chicken pieces in a bowl. Add ginger-garlic paste, chili powder, green chili paste, garam masala powder, turmeric powder, coriander powder and cumin powder and mix. Add salt, mix well and set aside to marinate for 15-20 minutes.
- Boil 4 cups water in a deep non-stick pan. Add salt, cardamoms, bay leaf, cinnamon and drained rice. Stir lightly and cook till the rice is ¾ done.
- Add yogurt, ¼ cup fried onions, 1 tablespoon coriander leaves, chopped mint leaves and half the ginger to the chicken and mix well.
- Strain the rice in a colander. Add caraway seeds and a few saffron strands and mix lightly. Set aside.
- Pour oil in another deep non-stick pan and brush well. Add the chicken with the marinade. Spread the rice over it evenly.
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