Tangdi Biryani 🍛🍛🍛

CREDITS

Rec:-unknown
Pic:- @mubina_18

INGREDIENTS

8 chicken legs500 grams basmati rice5 medium onions sliced1 and half cup yoghurt1 tablespoon ginger garlic paste3 green chillies slithandful of coriander and mint leaves1 teaspoon full red chilli powder½ teaspoon turmericsalt to taste
GARAM MASALA3 cloves(long)1 inch cinnamon(dalchini)2 cardomons(chotielaichi)4 peppercorns(kalimiri)1 small star anise(badam (almond) phool)1 teaspoon cumin seeds(jeera)



METHOD

Marinate chicken legs with ginger garlic paste, yoghurt, red chilli powder turmeric and salt for 30 minutes
Heat oil in a pan brown sliced onions remove half of the fried onions and set aside
To the remaining onions in the pot add half of the chopped coriander leaves mint leaves green chillies and all whole garam masala (cloves cinnamon cumin seeds cardomons peppercorns and star anise)
Then add marinated chicken pieces mix well bring to a boil then cook on low flame for 15 minutes
The chicken and yoghurt will release water if lots of water is remaining after 15 minutes then evaporate it little to get medium consistency gravy
Then sprinkle the remaining fried onions green chillies codiander and mint leaves
Meanwhile boil water with salt once water starts boiling add washed basmati rice and cook till 70 percent doneDrain all water
spread the boiled rice all over the chicken spread ghee (Clarified butter) sprinkle water all over rice cover lid tighltly and cook on low flame for 30 minutes
U can also keep the pot over a hot tawa or pan and simmer the biryani
After 30 minutes remove from heat give standing time of 5 to 10 minutes and then open and serve the biryani

POSTED ON

24 Jul 2017

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