Thursday, March 11, 2010

CHICKEN BIRYANI

Required:
Chicken-750 grams
Basmati rice-4 cups
Curd-1/2 cup
Chilly powder-1/2 tsp
Coriander powder-1/2 tsp
Tomato-3
Onion-3 medium
Mint leaves-1/2 cup
Fresh coriander-1/2 cup(optional)
Ghee-2 tbsp
Cashew nuts-2 tsp
Raisins-2 tsp
Green chilly-6
Ginger-1 inch piece
Garlic-8 cloves
Cardamom-1
Cinnamon-1 inch piece
Cloves-4
Mace-1 piece
Oil-2 tbsp

Preparation:
Heat oil in a pan and saute onion, green chilly until onion becomes brown. Add ginger-garlic paste, cardamom, cinnamon, cloves, mace and finally add chicken. When chicken turns white add curd and salt. Add chilly powder, coriander powder, cover the pan and allow to cook. When cooked soft remove from flame. Meanwhile half-cook rice. In a pressure cooker spread cooked chicken, Chopped tomato over the chicken, mint, and half-cooked rice over this. Fry cashew nuts and dry grapes in ghee. Spread this over rice. If necessary add rose-water or rose-essence or kesari powder mixed water. Close the lid without pressure weight and keep in lowest flame for 15 minutes. Serve hot with chicken fry, chicken gravy or mutton gravy, onion curd, pineapple jam and boiled egg.

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