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Chicken 65 Biryani

Chicken 65 Biryani

Cooking Time

Preparation Time : 60

Cook Time : 60

Total Time : 120

Ingredients

Serves 4

  • Chicken marination (1st part) :

  • Boneless chicken - 200 gm

  • Ginger garlic paste - 1 tsp

  • Green chilly paste - 1/2 tsp

  • Kashmiri chilly powder - 1/2 tsp

  • Coriander powder - 1 tsp

  • Garam masala powder - 1/4 th tsp

  • Pepper powder - 1/4 th tsp

  • Chicken marination (2nd part) :

  • Boneless chicken - 250 gm

  • Cornflour - 4 tbsp

  • Ginger garlic paste - 1.5 tsp

  • Chilly powder - 1 tsp

  • Pepper powder - 1/2 tsp

  • Orange food color (optional) - 1/8 th tsp

  • Salt - 1 tsp

  • Coriander leaves (chopped) - 2 tbsp

  • Curry leaves (chopped) - 1 tbsp

  • Refined oil - 1/2 cup (for frying)

  • Other ingredients : Basmati rice - 1.5 cup

  • Onion (sliced) - 1

  • Tomatoes (chopped) - 1

  • Boiled eggs - 3

  • Coriander leaves (handful) - 2 tbsp

  • Fried onion (for garnishing) - 1

  • Lemon juice - 1 tbsp

  • Ghee/refined oil - 3 tbsp

  • Salt - 2 tsp

  • Whole garam masalas (cinnamon, cloves, cardamom, bay leaf, star anise) - 2-3 each

Directions

  • 01

    Marinate the chicken pieces separately with respective marination ingredients for 3-4 hours.

  • 02

    Now deep fry the chicken pieces, marinated under 2nd part. Keep aside.

  • 03

    Heat a kadhai with some oil or ghee. Add the sliced onion and saute until golden Brown. Then add the chicken marinated under 1st part.

  • 04

    Cook for few seconds and then add chopped tomatoes. Close the lid and cook until the tomatoes are mushy.

  • 05

    Now wash and boil the basmati rice with the whole garam masalas, little oil and salt in water. Cook until the rice is 70% cooked. Drain the rice.

  • 06

    Now layer the rice on the chicken cooked with tomatoes. Then top with fried chicken, boiled eggs, fried onion, coriander leaves.

  • 07

    Add the lemon juice, some ghee on the sides and top. Close the lid and cook on a low flame for 30 minutes.

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