EASY CHICKEN BIRYANI

CHICKEN BIRYANI                (serves 4 )
INGREDIENTS
Rice                                              1/2 kg
Chicken                                      1/2 kg
Onion                                           3
Tomato                                        1
Ginger Garlic paste                  4 Tspoon
Jeera (cumin seeds)                  2 Tspoon
Vinegar                                         1 TB spoon
Red chili sauce                          1 TB spoon
Green chili sauce                      1 T spoon
Garam masala                            1 T spoon
Turmeric                                      1 T spoon
Coriander powder                     2 TB spoon
Coriander                                    Bunch of

Pudina (Mint leaves)
Cloves                                           5-6
Salt                                               To taste
Red chilli powder                    1/2 T spoon
Black pepper                            10-12
Ghee
Cardamom                                5

Dry fruits

PROCEDURE.
Boiling rice is one of the most important part of cooking a biryani.

The rice needs be parboiled.
Means it should be 3/4th cooked.

The rest of it gets cooked on DUM (when layer the chicken and rice ,
seal it and put on a very lower fire )
Heat the ghee in a pan add shahiJeera , cardamom , cinnamon stick and cloves.

boneless chicken biryani

Add washed and drain rice ,saute it and parboiled.

When its done spread the rice on a clean surface or big plate so it cools faster.20150201_134331
Masala
One Onion, Tomato , coriander powder , black pepper make paste and keep aside.
MARINATION OF CHICKEN
Red chili powder , Green chili sauce, Red chili sauce, vinegar, Coriander, Turmeric powder, Garam masala and salt, coat this mixture on chicken pieces.

Cover it and keep in refrigerate for 2 hours.
After two hours, heat oil in a pan add bay leaf, marinated chicken and grind masala, some salt.

Saute it on high flame for 5 min. Add a glass of water and cook it.
KEEP ALL THINGS READY
Parboiled rice, Cooked chicken, Chopped coriander leaves, Fried cashews, Fried onions, Ghee and Saffron mix milk.

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LAYERING THE BIRYANI
Grease a heavy bottom pan with ghee.

Spread the rice and then spread some fried onions and fresh coriander and cooked chicken.

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Continue this layer as much u like or can just spread half portion of rice and complete it with two layers
complete this layer with spreading the remaining fried onions coriander cashews and saffron milk.

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Keep this vessel on very low flame for atleast 20-25 min.

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Your Tasty Biryani is ready.

ENJOY IT……

20150201_142018

 

https://suvarnaskitchen.wordpress.com/2015/08/13/smokey-biryani/

https://suvarnaskitchen.wordpress.com/2015/05/16/ambur-biryani/

https://suvarnaskitchen.wordpress.com/2015/02/27/%e0%a4%8f%e0%a4%97-%e0%a4%ac%e0%a4%bf%e0%a4%b0%e0%a5%8d%e0%a4%af%e0%a4%be%e0%a4%a8%e0%a5%80/

https://suvarnaskitchen.wordpress.com/2015/02/27/egg-biryani/

https://suvarnaskitchen.wordpress.com/2015/02/21/chicken-curry/

https://suvarnaskitchen.wordpress.com/2015/02/21/%e0%a4%95%e0%a5%8b%e0%a4%82%e0%a4%ac%e0%a4%a1%e0%a5%80-%e0%a4%b0%e0%a4%b8%e0%a5%8d%e0%a4%b8%e0%a4%be/

https://suvarnaskitchen.wordpress.com/2015/02/08/chicken-kheema-pav-bhaji/

https://suvarnaskitchen.wordpress.com/2015/01/25/haribhari-chicken-biryani/

 

 

 

 

 

 

 

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