Chicken Biriyani Recipe

Chicken BiriyaniIngredients for preparing Chicken Biriyani

  •  Chicken    -  ½  kg
  • Basmati rice   -  2 cups
  • Onion   - 3 nos.
  • Tomato   -  3 nos.
  • Green chillies   –   2 nos.
  • Cumin Seeds  -  ½  tsp
  • Ginger garlic paste   –  2  tbsp
  • Red chilli powder   - 2 tsp
  • Garam masala powder   -  2  tsp
  • Turmeric powder   -  ½   tsp
  • Yoghurt    –  1 cup
  • Ghee -  1 tbsp
  • Cinnamon   -  2 pieces
  • Cloves   -  3 nos.
  • Cardamom   - 2 nos.
  • Lemon juice    –  1  tbsp
  • Mint leaves   –  ¼  cup
  • Cashew nuts: roasted  -  25 gm
  • Raisins: roasted  -  25 gm
  • Coriander leaves: chopped  -  2 stalks
  • Oil   -  4  tbsp
  • Salt to taste  -  ½  tsp

Steps for prepare Chicken Biriyani

  1.  Wash and soak basmati rice for some time. Drain and keep it aside.
  2. Mix yogurt, ginger garlic paste, red chilli powder, garam masala, turmeric powder and salt to form a paste. Marinate the chicken pieces with this mixture and keep it aside for 2 hours.
  3. Heat oil in a pan; add cumin seeds, cardamom seeds, cinnamon and cloves. When it is splutter add chopped onion and sauté till it turns soft and golden brown.
  4. Add green chillies, tomato and mint leaves. Sauté for a while.
  5. Add remaining a pinch of garam masala powder, lemon juice, salt and sauté well. Finally add the marinated chicken pieces, stir to combine till the pieces are coated with masala.
  6. In a pressure cooker, heat a tbsp of ghee. Add basmati rice and sauté for a while.
  7. Transfer the chicken pieces into the cooker along with 3 cup of water. Mix well.
  8. Pressure cook the rice for one whistle. Allow it to cook on low flame for 5 minutes, then remove from the fire and allow it to cool. When the pressure goes off transfer the Biriyani into a serving vessel.
  9. Garnish with roasted cashew nuts, raisins and chopped coriander leaves. Serve hot with raitha or any desired curry.

 

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