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Wednesday, October 20, 2010

Chicken Biryani



1) Wash chicken and marinate with 10g of Ginger Garlic paste, salt , and tumeric
2) wash and cut 2 Small Onions, 5 Green Chillies and 4 Big Tomatoes finely
3) Wash and cut mint leaves and corriander leaves very fine
4) Wash the rice and keep it aside

Cooking Process

1) In a very deep shallow thick bottom pan heat 50g Clarified Butter or Ghee with 25ml of oil for 2 minutes
2) Add 2 Bay leaves, 4 Cloves , 2 Star Anise and 3 Cinnamon Sticks and fry for 40 seconds or till the aroma comes
3) Add onions and chillis fry for 3-4 minutes or till they are light brown
4) Add tomatoes and fry for 3 minutes , then add remaining ginger/garlic paste
5) Add chopped mint and corriander leaves and mix well and cook for 1 minute
6) Now add marinated chicken and cook for 15 minutes stirring ocassionally
7) Add rice and mix very well and leave it for 1 minute
8) Add 500ml of water and 1 cup of coconut milk and cook for 20 -25 minutes in avery very low flame till the rice is cooked
9) Serve hot with onion and tomato Raitha.

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