Chicken Biryani

CREDITS

My Other Simple style

RECIPE

Use 1 Kg Cut up Chicken(Or Mutton) However for mutton add extra Ginger Garlic paste and perhaps ½ teaspoon of Dhana Jeera mix
METHODMARINATE1 kg Cut up Chicken1 Full mug Maas1 tablespoon Ginger garlic paste1 teaspoon Garlic paste¼ cup Tomato puree2 tablespoon Dhana Jeera Mix1 tablespoon Kashmiri Masala2 tablespoon Chilli powder1 tablespoon Salt1 heaped teaspoon Tumeric1 tablespoon Biryani Spice1 teaspoon Lemon Juice2 Green ChilliMix togetherIn a panAdd 2 Large Sliced or Grated Onion FRIED in ghee (Clarified butter) or oil (keep ½ aside for later wagaarSaffronAdd1 Aniseed, 2 Cinnamon sticks, 2 Elachi (cardomom) or crushed , 2 Cloves ,1 teaspoon whole Jeera seeds and little SomphNow add this to the above chicken marinadeKeep asideUse 1 can drained Masoor (Back lentils) orBoil 1 cup Masoor (Back lentils)Boil 2 Cups Rice with 1 Heaped teaspoon SaltDrainSet aside4-5 Large potatoes .cut in half and fryNowTake all the marinade and cook for 20 minutes in the potIn a Seperate potAdd½ handfull of boiled riceLittle Masoor (Back lentils)Put all the fried potatoesThen put all the chicken marinadeNowPlace all the Masoor (Back lentils)Sprinkle saffron waterTake the rest of riceMake a wagaar with the half onion little Jeera seeds and ghee (Clarified butter)When onion is golden colour mix it in the riceNow place this rice over theChicken marinadeSprinkle little saffron over againSprinkle Food colour toss lightly only the top with a forkIf you preferCover with foilBake in oven for +- 2 & ½ hoursOr until all water burns outServing SuggestionDahi, Salad , PaparEnjoy

POSTED ON

19 Aug 2024

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