MEMONI CHCIKEN BIRYANI - BIRYANI RECIPES - INDIAN COOKING






 

Ingredients:

600 gm Chicken

20 gm ginger garlic paste

10 gm crushed red chilly

10 gm garam masala powder

20 gm jeera

5 gm turmeric powder

5 gm chaat masala

60 gm Biryani Masala

60 gm Sindhi Biryani Masala

Salt to taste

150 gm curd

100 gm potatoes

100 gm tomatoes

25 gm chopped coriander leaves

300 gm onions sliced

500 gm basmati rice

1-bay leaf

1-black cardamom

2 inches cinnamon stick

50 ml lime juice

           

Recipe:

In a suitable vessel with a thick bottom, mix oil, chicken, 75 gm curd, ginger garlic paste, garam masala, crushed red pepper, 10 gm cumin, turmeric, Biryani masala, Sindhi biryani masala, and Salt to taste. Let the mixture cook on low flame for 1/2 hour.

Half cook the potatoes in boiling water and add to the chicken masala.

Basmati rice is soaked for half an hour. Wash and strain.

 Add Salt,  bay leaf, black cardamom, cinnamon stick, 10 gm cumin, and lime juice to a vessel in boiling water. Add the strained rice to the boiling water. Cook the rice in boiling water for 7 minutes. Drain the rice and set aside.

Slice the tomatoes, and chop the coriander leaves. Add these to a bowl, along with the remaining seasonings crushed red pepper, cumin, turmeric, garam masala, Salt to taste, and chaat masala. Mix well.

Fry the onions to a golden brown.

Whip the 75 gm curd to a smooth slurry.

Cover the chicken masala with the tomato mix, curd, and fried onions. Cover all this with cooked rice.

Cook uncovered for 7-8 minutes. Cover the vessel. Continue cooking on a low flame for 15 minutes.

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Serve with raita.

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