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Preparation Time : 15
Cook Time : 70
Total Time : 85
Chicken Marination:chicken Large pieces 2 kgs
curd 750 gms
ginger garlic paste 4 tbsp
All Spice Powder 1 tsp
Coriander Powder 2 tsp
Kashmiri red chilli powder 1 tbsp
salt to taste 1 tsp
red food colour 2 pinch
biryani masala: medium size onion sliced 8-9 nos
cinnamon stick 2 inch
bay leaf 1 nos
Coriander Powder 1 tsp
Red chili Powder 1 tsp
medium-size tomatoes finely chopped 7-8 nos
oil 1 cups
chopped coriander leaves for garnishing 1 cups
chopped mint leaves for cleansing 1/2 cups
Biryani rice:basmati rice soaked in water for 1 hour 1 kgs
ghee 1 tbsp
oil 3 tbsp
garlic pods 3-4 nos
green chillies slant cut 3 nos
cumin seeds 1 tbsp
green cardamom 4 nos
Biryani essence 1 drop
red food colour dissolved in 1/4 Cup water 2 pinch
coal 2 nos
Marinate the chicken with mentioned items. keep it aside for 30 minutes. And cook it on a high flame till chicken is tender and all the water dries.
Heat oil in a wok, golden fry the onions. Take it out on a plate. grind them. In a same oil, add bay leaf, cinnamon stick. add grounded cumin powder. let them splutter.
Add tomatoes, red chilly powder and coriander powder in it. Cook till the oil comes on the surface. (NOTE: cook tomatoes on a low flame for about 15 minutes, it adds taste to the biryani)
Now add boiled chicken and grinded onions. mix it well. Cook for some time.
Remove from the stove. Add half coriander leaves and mint leaves. Give it a smoky effect.
Rice: in a large vessel, heat ghee and oil. when it's hot, add in green chillies, garlic, cumin seeds and cardamom. when they start crackling add rice with water. let the water boil.
Boil the rice till it's 90% done. Drain it and take out excessive water.
Assembling: brush the bottom of the vessel with oil or ghee, it prevents rice from burning. sprinkle 2 tbsp of rice in the bottom. now place chicken with masala. sprinkle coriander and mint leaves. now set half cooked rice. again layer of remaining chicken with masala. sprinkle coriander and mint leaves. some fried onions. lastly pour red food color(dissolved in water mix with 1 drop of biryani essence). place a coal and pour 1 tbsp ghee. cover it immediately.
Steam the biryani for another 10 to 15 minutes on a very low flame.
Once it's done, take it out in a serving bowl. Serve your family and guests with mint and cucumber raita. Enjoy every spoon of this delicious ammi's biryani.
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