Chicken Biryani  

Wednesday, December 17, 2008

Chicken - One& half kgs
Basmati Rice - One and half kgs
Oil - 600 gms
Ginger Garlic Paste - 300 gms
Chilli Powder - 50 gms
Green Chillies - 15 pieces (medium sized)
Tomato - 500 gms (Ripe Nattu Thakkali)
Mint - 1 small bunch
Coriander - 2 small bunches
Cloves - 8 pieces
Cinnamon - 1 medium sized stick
Cardamon - 5 pieces
Onion - 250 gms
Lemon - 2 nos.
Curd - 1 ltr.
Salt- taste wise

Cut onion lengthwise. Divide into halves.
Cut tomato into 4 pieces.
Extract lemon juice and keep aside.
Strip pudina leaves. Wash, cut and keep aside.
Strip coriander leaves. Wash, cut and keep aside. Optional to include tender coriander
Wash chicken, drain water completely and keep aside.
1. Place the bigger vessel on the stove. Allow the bottom of the vessel to be heated
2. Add oil. Put cloves, cinnamon stick, and cardamon pieces. Wait for few seconds
and as it splits add half the quantity of onions. Add full quantity of ginger, garlic
3. Simmer and allow the onions, ginger and garlic paste to cook. This should take
less than 10 minutes.
4. Add chicken. Sprinkle 2 teaspoons of salt and mix well. Add the remaining
onions pieces.
5. Close the vessel with an aluminum lid. Continue to cook in low flame. Using a
ladle, stir the contents of the vessel. Allow it to cook for 15 minutes.
6. Remove the lid. Add chili powder, green chilies, tomatoes, coriander, pudina,
lemon juice and curd.
7. Stir well, close the lid and allow the contents to cook well. Continue to cook on
low flame.
8. Occasionally stir the contents slowly. After about 20 minutes you may notice the
oil separate.
9. Wash the basmati rice and let it remain soaked in water for not more than 10

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