Chicken Biryani

INGREDIENTS

1 ½ kg Chicken Pieces
3 cups Basmathi Rice (Parboiled in salted
water, 1 cardamom, 1 pc cinnamon stick, 2
teaspoon oil) (10 minutes)
2 cups Lentils (Parboiled in salted
water) (15 minutes)
8 potatoes – coloured and fried

For the marinade
2 teaspoon Ginger Garlic Masala
4 piece cinnamon stick
6-8 cardamom
4-5 whole clove
Some whole black pepper
2 teaspoon Whole Cumin/Jeeru (Cumin)
½ teaspoon Tumeric/arad (Turmeric)
2 teaspoon dhania (coriander)/Jeeru (Cumin) Powder
3 teaspoon Chilli Powder
Salt
Lemon Juice
Crushed Onion (3 fair Sized, sliced and
fried and kept aside) or the readymade
one about 1cup
2 cups yoghurt
1 ½ cup Tomato Puree
Saffron
ghee (Clarified butter)/Oil
4-6 Whole Green Chilli
Mint leaves

Method

METHOD

1. Add all of the above in order to
chicken pieces. Let marinate for 1-2 hrs.
(Overnight is better)
2. Put on stove on high and cook till
half done.
3. Layer lentils on top of chicken
4. Put potatoes on top of lentils
5. Put rice on top of potatoes
6. Add ½ cup of water on top of rice.
7. Drizzle with ghee (Clarified butter)/oil
8. Colour rice a little with yellow
colouring
9. Top with a little crushed onion and
saffron and cover with foil
7. Put in oven (180° C) and steam for 1
hour

INFO & TIPS

by Shehnaaz Mall on fb

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