Chicken Biryani



8 piece chicken drumstick
4 cups basmati rice
1 onion thinly sliced and fried
5 cloves garlic paste
1 teaspoon ginger paste
1 big green chilli
1/2 teaspoon cardamom powder
1 teaspoon turmeric powder
1 tablespoon melted ghee for marinate
1 cup chopped coriander
5 tablespoon cooking oil
1 teaspoon garam masala
2 tablespoon lemon juice
1/4 teaspoon fennel seed
1/2 cup yogurt
6 whole cloves
6 whole cardamom
1 cinnamon stick
1 teaspoon red chilli powder
1 teaspoonful salt for chicken
2 tablespoon salt for cooking rice

Yellow food colouring


Step 1

To marinate chicken Wash and clean chicken ( skin removed) In a basin add chicken 1 teaspoon turmeric powder 2 tablespoon ghee 2 tablespoon lemon juice 1/2 cup yogurt 1/2 teaspoon cardamon powder Diced green chilli Fennel seed 1 teaspoon salt Mix all together and marinate for 10 minutes Heat a wide frypan add 3 tablespoon oil and add marinated chicken Cook on high heat for 5 minutes Add 1/4 cup water and on low heat until little thick sauce is left and chicken is fully cooked. Turn the heat off and put aside.

Step 2

For cooking Rice In a good size big pot Add 2 litres of water bring to boil Add whole cardamon from above list Add cloves from above list Whole cumin seed Cinnamon stick Add 2 tablespoon oil Add 2 tablespoon salt Wash and add 4 cups rice Cook the rice drain the water ( make sure when cooking rice itshould be floating freely

Step 3

Fry onion to golden brown Clean and chop corriander

Step 4

Once your meat and rice is cooked In a big pot add 2 teaspoon ghee Layer half rice Add few drops on rice and stir Add whole cooked chicken nicely spread Add half of fried onion and half of chopped coriander and 1/2 teaspoon ghee Add the other half rice, few drops of colour add the other half of onion and coriander Put 3 table spoon of warm water in the pot you cook chicken to wash off the sauce and add it to the layered chicken and rice Cover the pot with foil and cook for 15 minutes on hot plate (tawa) on medium heat.

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