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PrintKAMPURI BIRYANI
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Marinate the chicken with ground bell pepper, green chillies, ginger, garlic, and 1 tablespoon oil for about an hour.
- Heat the oil, then add the onions and fry till they turn golden. Add the cloves, cardamom, nutmeg, salt, and the marinated chicken.
- Fry for about 10 - 12 minutes till the chicken starts to brown. Add in the rice, the vegetables, and the chopped coriander stems.
- Fry for about 2 minutes, then add water about 1 inch over the surface of rice.
- When the water starts to boil, cover and cook on low flame for about 20 minutes or until the rice and vegetables are done.
- Dot with the butter. Serve hot garnished with fried garlic.
INGREDIENTS
- 500 grams boneless chicken, cut into medium sized pieces, washed and drained
- 500 grams long grain rice, rinsed, soaked and drained
- 220 grams onions, chopped
- 150 grams potatoes, diced
- 30 grams fresh green coriander stems, chopped
- 45 grams garlic, chopped and fried golden brown
- 4 cloves
- 3 green cardamoms
- ½ teaspoon grated nutmeg
- 100 grams shelled green peas
- 100 grams carrots, diced
- 100 grams beans, cut into 1 inch pieces
- 1 tablespoon butter
- 100 ml Cooking oil
- Salt, to taste
Ground to fine paste
- 1 yellow bell pepper, 5-6 green chillies ground
- 2 inch ginger piece, chopped
- 1 tablespoon crushed garlic
12 comments for “Kampuri Biryani”
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Is there a way u can make the kampuri biriyani for vegetarians like me? if yes do post on authentic indian recipes page on FB.
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