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PrintBELGAUM CHICKEN BIRYANI
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Rub the ground paste on the chicken pieces. Add the whisked yogurt, garam masala and salt, mix well. Allow to marinate for about an hour.
- Boil about 2 litres of water. Add the rice together with 1 teaspoon of oil and salt. Cook for about 5 minutes till the rice is half done. Drain and transfer to a wide pan.
- Rub salt into the potatoes and set it aside for about 10 minutes.
- Heat oil in a pan and fry the potatoes for about 5 minutes or until half cooked. Remove and set aside.
- Keep about half a cup of oil and remove the rest. Fry the onions till golden brown. Remove half and set aside.
- Add the marinated chicken to the balance onions. Fry stirring frequently till the contents come to a boil. Continue frying on medium flame till the oil starts to surface.
- Add a little water and cook covered for about 10 - 15 minutes or until the chicken is half done.
- Add the fried potatoes and cook on slow flame for 5 minutes till the chicken and potatoes are tender. When done, make sure to have at least 1½ cups gravy.
- Spread the rice over the chicken. Sprinkle saffron mixed with warm milk, melted ghee and fried onions.
- Dot with the cream. Cover with a tight fitting lid and cook for 2 minutes on high flame, simmer to low flame for about 10 - 15 minutes or until the rice is done.
INGREDIENTS
- 500 grams long grain rice, Rinsed, soaked and drained
- 1.5 kgs chicken, cut into 10-12 pieces, washed and drained
- 300 grams small potatoes, washed
- 5 onions, finely sliced
- ½ teaspoon saffron, mixed in 2 tablespoon of milk
- 75 ml yogurt, whisked
- 1 teaspoon garam masala
- 2 tablespoon melted ghee
- 3 tablespoon thick cream
- 150 ml IDHAYAM Sesame Oil
- Salt, to taste
Ground to a fine paste
- 10 - 15 green chillies
- 1 small piece ginger
- ½ pod garlic
- 1 small onion
- 60 grams fresh green coriander, chopped
- 60 grams fresh mint leaves
7 comments for “Belgaum Chicken Biryani”
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