Biriyani is a very famous traditional Indian dish. Basically biriyani is made up of basmati rice, mixed with a curry made up of rich spieces! If you are familiar
with Indian cusine, then you must have tasted this mouth watering dish.., if not do try once ! You can surely find 'Biriyani' in the menu card of any Indian Restaurant.
Sl.No
Ingredients
Quantity
PreCooking Preperation
1
Basmati Rice
2 Cups
2
Ghee
4 Tablespoons
3
Chicken
800 gms
Cleaned and cut into medium pieces
4
Onions
3 -4 Medium Sized
Slice finely
7
Green Peas
1/2 cup
boiled
8
Potatoes
1 Medium
Sized
Peeled and
Sliced finely
9
Green Chillies
3 or 4
Slit
10
Tomatoes
3 or 4
Chopped fine
11
Ginger - Garlic
1 Tablespoon
Paste
12
Chilli Powder
1 1/2 Teaspoon
13
Turmeric Powder
1/4 Teaspoon
14
Coriander Powder
1 1/2 Teaspoon
15
Garam Masala
1 Teaspoon
16
Cloves
5 or 6
17
Cardamoms
5 or 6
18
Cinnamon
2 cms stick
19
Pepper Corns
9 or 10
20
Bay Leaves
3
21
Milk
1/4 cup
22
Saffron
Small pinch
Soak in milk
23
Coriander Leaves
Small bunch
Cleaned and Chopped
24
Oil
For frying
25
Pudina Leaves
Small bunch
Cleaned and Chopped
26
Salt
To taste
Preparation of Chicken Biriyani
Deep fry onions till golden brown. Drain and keep aside a small portion for
garnishing.
Add the items 10 to 15, into the remaining onions, and cook
for seven minutes, at medium heat.
Add 1/4 cup of water, green chillies, and cook till ghee
seperates.
Add the pudina leaves, chicken pieces, along with salt, and cook at a medium heat adding little water.
Remove from heat when the chicken pieces are cooked tender, and the gravy thickens.
In a heavy bottomed vessel, fry items 16 to 20 in ghee, and add into rice. Cook rice in
water with salt, take care that rice grains are not over
cooked.
Mix the cooked rice with saffron water/ milk, so that some of
it becomes orange / yellowish. If saffron is not available you
can use orange color, and saffron essense as a substitute.
Deep fry potatoes in oil.
Heat ghee in a heavy bottom vessel, spoon in 1/3 of the rice
and add 1/2 of the chicken masala on top.
Sprinkle peas, fried onions, and coriander leaves on top.
Again make a layer of rice, cover with chicken, sprinkle the onion, potatoes, and coriander leaves.
When you finish, on the top layer spread the rest of the rice.
Garnish with coriander leaves, fried onions, cashewnuts, and raisins.
Seal the vessel with a heavy lid, cook on a very slow
fire for some 20-25 minutes. (Optionally you can use oven)
Your chicken biriyani is ready ! Serve hot with raita, or curd and salad, and pickles.
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