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PrintCHICKEN BIRYANI
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Put the oil in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds and dhal are brown.
- Add in the chopped onions and garlic. Sauté till the onions are translucent.
- Add the chicken and ginger with turmeric powder. Simmer to low flame, till the chicken is half-cooked.
- Add the remaining spice powders and adjust seasoning with salt. Stir well with the spices.
- Stir-fry the chicken, add water as required to prevent the chicken from sticking to the skillet.
- Add the red onions just before removing the skillet from heat and stir-fry for few minutes, to enhance the flavour.
- Melt butter in a large non-stick, wide-bottomed pan over medium heat. Add the cinnamon, bay leaf and curry leaves. Stir for a minute.
- Add the drained rice. Stir-fry for 5 minutes, till the rice is lightly toasted.
- Add the turmeric powder, cloves, cardamom powder, ginger with 4 cups of hot water.
- Stir in the garam-masala with saffron and coriander leaves. Adjust seasoning with salt. Cook uncovered, till the mixture comes to a boil.
- Cover pan and cook over low heat, till liquid evaporates and rice is tender.
- Remove pan from heat and set aside to cool for a few minutes.
- Add the prepared chicken and fluff the rice gently over low heat. Mix in onions and cashew nuts. Taste and adjust seasonings. Serve hot.
INGREDIENTS
Chicken Ingredients
- 500 Grams boneless, chicken thighs without skin, Cut into medium-sized pieces. Rinsed and drained
- 1 teaspoon black pepper and cumin powder
- 1 teaspoon curry powder
- 1 teaspoon red chili powder
- 60 grams finely chopped onions
- 6-8 garlic cloves, halved
- 30 grams sliced red onions
- ½ teaspoon turmeric powder
- 1 tablespoon minced fresh ginger
- Salt, to taste
Tempering
- 50 ml Cooking oil
- Few curry leaves
- 1 bay leaf
- 3-4 cinnamon sticks
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
Biryani Ingredients
- 220 grams basmati rice, rinsed and drained
- 45 grams butter
- 3-4 small cinnamon sticks
- 1 bay leaf, crumbled
- 60 grams sliced red onions
- 60 grams roasted cashew nut pieces
- ½ teaspoon turmeric powder
- 6 cloves
- ½ teaspoon powdered green cardamom
- 1 tablespoon minced fresh ginger
- ½ teaspoon garam masala powder
- Few saffron strands
- 30 grams chopped fresh coriander leaves
- Few curry leaves
- Salt, to taste
22 comments for “Chicken Biryani”
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