Chicken Biryani

INGREDIENTS

Recipe credit by Jameela Sayed .cooking And Baking Creations

Ingredients :
1 kg chicken pieces
1 curry spoon ready fried onions
1 tablespoon ginger garlic paste
1 teaspoon green chillie paste
½ cup sourmilk/yogurt
½ cup fresh cream
1 onoin grated
3 tomatoes grated
1 small satchet tomato paste
1 tablespoon lemon juice

2 teaspoon salt
½ teaspoon tumeric powder
2 teaspoon  kashmiri chillie powder
2 teaspoon Osmans Rustenburg chilli powder
1 teaspoon  dhana jeeru (cumin) powder
1 teaspoon gurum masala
2 teaspoon crushed jeeru (cumin)

4  whole Elachi (cardomom)
2 stick  cinnamon
1 teaspoon whole jeeru (cumin)
½ teaspoon zaffron essence

4 medium potatoes cut up and coloured  with egg yellow food colour 

1cup boiled Masoor (Back lentils),boil with
¼ teaspoon tumeric and
1tsp  salt

 2 ½  cups rice ,precooked with cinnamon and Elachi (cardomom)

½ cup ghee (Clarified butter)
½ cup oil

Topping for rice:
2 tablespoon ghee (Clarified butter)
¼ teaspoon zaffron essence
1 tablespoon fried onions
½ cup cold water

METHOD

4 medium potatoes cut up and coloured  with egg yellow food colour 

1cup boiled Masoor (Back lentils),boil with
¼ teaspoon tumeric and
1tsp  salt

 2 ½  cups rice ,precooked with cinnamon and Elachi (cardomom)

½ cup ghee (Clarified butter)
½ cup oil


Method :
1. Marinate  the chicken with all the ingredients beside  potatos, Masoor (Back lentils) and rice.
2. Heat the oil and  ghee (Clarified butter) in a pot .
3. Add the chicken and potatoes and cook for 15 minutes.
4. Sprinkle  the Masoor (Back lentils) over.
5. Cover with a  layer of foil.
6. Make holes on the foil with a knife.
7. Place  the pre cooked rice over the foil.
8. Drizzle  the ghee (Clarified butter),  zafron and  fried onion over  the rice
9. Sprinkle the water over  .
10. Turn sides of the foil over rice.
11. Steam in a pre heated oven  180 for 1 hour.

INFO & TIPS

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POSTED ON

17 Apr 2018

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