Chicken Biryani Recipe
Ingredients needed:
Biryani Rice
Chicken Masala
Partly roasted boiled potatoes
Fried Onions
Fried Cashew nuts
Chopped Coriander
Boiled Eggs (2)
Preparation of Biryani Rice
Wash the rice, mix well oil and salt, and now cook the rice with 1.5 times water.
Take out 2 whistles in the Pressure Cooker. Cook the rice till it is 85% cooked.
Loosen the rice slightly, and keep aside.
Preparation of Chicken masala
Ingredients:
1 Kg Chicken
6 onions
12 cloves garlic
1 tbsp. ginger
1 c. yogurt
2 tsp. coriander powder
4 tbsp. curry powder
2 tsp. cumin powder
4 finely cut tomatoes
Salt and green pepper to taste
Coriander
Method
Puree onions, garlic and ginger together. In a large skillet add 1 spoon oil and brown the pureed onion paste. Stir for 8 to 10 minutes on medium fire. Now add the chicken and cover it with tomatoes, yogurt, salt, pepper and the spices. Cover the skillet and let it simmer for 15 minutes. Stir the chicken for all the spices to blend in. Cover and let it simmer on low fire for further 10 minutes Mix Coriander leaves in the end.
Partly Roasted Boiled potatoes.
Boil the potatoes as per the bottom of the vessel in which you are going to make the final Biryani.
On a Tava, put some oil and shallow fry the potatoes on one side, do not turn them. Keep aside these partly shallow fried potatoes.
Fried Onions
Take 4 – 5 medium sized onions.
Cut them lengthwise, deep-fry them till they are brown in color and keep aside
Fried Cashew nuts
Similarly deep fry cashew nuts and keep aside
Keep chopped coriander ready for use
Hard boil 2 eggs
Preparation of Actual Biryani
· Take a flat bottomed vessel
· Grease it with oil or ghee thoroughly
· Put the unroasted side of boiled potatoes face down in the vessel. (All of them). The layer is put there to ensure that the Biryani does not burn and the potatoes come out fully roasted.
· Put a layer of chicken masala. (Half the quantity)
· Put a layer of fried onion, fried cashew nuts, and chopped coriander (1/3 the quantity)
· Put a layer of boiled rice. (Half the quantity)
· Put a layer of chicken masala. (Remaining half)
· Put a layer of fried onion, fried cashew nuts, and chopped coriander (half the remaining quantity)
· Put a layer of boiled rice. (Remaining half)
· Put a layer of fried onion, fried cashew nuts, and chopped coriander (All of the remaining quantity) and the boiled Eggs cut into two. So that this layer becomes the topmost layer of your Biryani.
· Cover the vessel with a lid
· Keep a tawa on the gas, and then keep the vessel of the Biryani on top of the tawa for 15 – 20 minutes.
· Serve hot accompanied with veg raita.
TIP:
Do not mix the layers of the Biryani, when serving dig the spoon right to the bottom so that u scoop out all the layers including the fully roasted potatoes also.
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