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Preparation Time : 20
Cook Time : 45
Total Time : 65
Chicken 1 kgs
Biriyani Rice 4 cups
Onion,chopped 5 nos
Tomatoes:Chopped 3 nos
Ginger Garlic Green Chilli Paste 3 tbsp
turmeric powder 3/4 tsp
Red Chilli Powder 3 tbsp
Coriander Powder 2 tbsp
Fennel Seed Powder 1 tsp
cumin powder 1 tsp
Garam Masala Powder 2 tbsp
Cinnamon Stick:Small Piece 2 nos
Green Cardamom 4 nos
Cloves 4 nos
Cumin Seeds 1 tsp
Fennel Seeds 1 tsp
Poppy Seeds 1 tsp
Salt 1 tbsp
Coriander Leaves 1 tbsp
Ghee 1 cups
Coconut Oil 4 tbsp
For Marination: Red Chili Powder 2 tsp
turmeric powder 1/2 tsp
Black Pepper Powder 1 tsp
Yoghurt 2 tbsp
Salt 1 tsp
For Garnishing: Onion: finely sliced 1 nos
Cashews:Broken 2-3 tbsp
Raisins 1 tbsp
Coriander Leaves 1/2 cups
Mint Leaves 1/2 cups
Ghee 1 tbsp
Marinate chicken with the items listed under ' For Marination '. And keep it aside for 15 mins.
At the same time soak rice in water for 15 mins.
Meanwhile boil water to cook rice by adding 1 small piece of cinnamon stick , 2 cloves, 2 cardamom and 1 tbsp of ghee.
Add rice once the water gets boiled. Cook till its cooked 3/4 th, Do not overcook the rice.
Drain water and keep aside for cooling.
Heat oil in a pan and shallow fry the chicken pieces and keep aside..
Heat ghee in biriyani pot or vessel.
Add cumin seeds, fennel seeds, cinnamon sticks, cloves, star anise and poppy seeds. Toss for a minute.
Add onions with little salt and saute till onions become soft.
Add Ginger garlic green chilli paste and saute for 3 to 4 mins till onions turn golden brown.
Add tomatoes and saute till they turn mushy.
Add all the dry spice powders mentioned under ' For Biriyani' .
Add 2 to 3 cups of water and cook for 2 mins.
Now add the fried chicken pieces to this and cook till the gravy thickens.
Once cooked, switch off the flame and remove the chicken gravy into another vessel leaving behind just a small layer of gravy with few chicken pieces.
Layer rice on top of this.
Repeat the process by adding chicken gravy and rice layer on top.
The topmost layer would be of rice.
For garnishing fry onions with little salt on high flame till it becomes brown and crisp.
To the same pan add cashews and raisins and toss till it brown s
Spread this on top of rice and sprinkle it with coriander leaves and mint leaves and 1 tbsp of ghee.
Cover the lid and cook on low flame for 5 to 7 mins.
Switch off the flame and keep it for 5 mims before serving.
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