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PrintSANTARE KI BIRYANI
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil, add the Chicken and fry for about 5 minutes, then add in the onions, ginger paste, peppercorns, salt and fry for another 5 minutes.
- Add a little water and cook till the meat gets tender.
- Add in the crushed onions and fry for further 2 minutes, till the meat have a sufficient coating of gravy.
- Boil about 2 litres of water with the bay leaf, green cardamoms and salt.
- When the water starts to boil, add the rice and cook for about 6 minutes or until it is three fourths done. Drain the water and transfer the rice to a wide dish.
- Smear a heavy bottomed pan with a little oil. Spread half of the rice on it. Place the cooked meat over the rice.
- Pour the orange juice over the meat and also sprinkle the orange rind.
- Cover it with the balance rice and sprinkle the saffron milk and rose water over the rice.
- Add in the slivered almonds and then dot it with ghee.
- Cover and cook for 3 minutes on medium-high flame, then reduce the heat to low.
- Cook on dum for about 10 minutes till the dish is steaming hot and rice done. Serve hot.
INGREDIENTS
- 500 grams long grain rice, Rinsed, soaked and drained
- 1 kg Chicken, cut into medium sized pieces, washed and drained
- 150 ml orange juice
- 250 grams large onions, finely sliced, fried golden brown and crushed when cool
- 75 ml Cooking oil
- 75 grams onions, roughly chopped
- 1 tablespoon ginger paste
- 2 teaspoon peppercorns
- 1 bay leaf
- 3 green cardamoms
- 1 tablespoon rind of orange, sliced into small pieces
- Few strands of saffron, 2 tablespoon of warm milk
- 2 tablespoon rose water
- 15 almonds, blanched and slivered
- 1 tablespoon ghee
- Salt, to taste
12 comments for “Santare Ki Biryani”
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