sanaa's recipe note book
sanaa's recipe note book

Chicken Biriyani
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Chicken Biriyani - sanaa's recipe
  1. 1 Cup = 200ml
  1. Chicken - 1 kg
  2. Chili pwd - 1 tsp
  3. Turmeric pwd - ½ tsp
  4. Salt - to taste
  1. Marinate the chicken with the above ingredients for half an hour and deep fry it in oil till light brown, keep it aside.
For the masala
  1. Green chili - 12
  2. Garlic - 10 cloves
  3. Ginger - 2-3 pieces
  1. Grind these 3 and keep it ready
  1. Cardamom - 3
  2. Cinnamon - a small piece
  3. Clove - 2
  4. Onion - 6 (sliced finely)
  5. Tomato - 2, big (chopped)
  6. Curd - ½ cup
  7. Lemon juice - 2 tbsp
  8. Coriander leaves
  9. Garam masala pwd - 1 tsp
  10. Salt - to taste
  11. Ghee
  1. Heat 2-3 tbsp ghee in a pan, add cardamom, cinnamon and clove to it. Add the sliced onion to it and saute till transparent.
  2. Add the ground chili mixture to it and saute till the raw smell disappears. Add the chopped tomatoes and saute till soft.
  3. To this add curd, lemon juice and coriander leaves and mix well. Add garam masala powder and fried chicken to it and mix well. Cook it on low flame for about 5 minutes and keep it aside.
  1. Basmati rice - 4 cup (washed n drained)
  2. Onion - 1 (small)
  3. Cardamom - 2
  4. Cinnamon - 1 small piece
  5. Clove - 1
  6. Salt - to taste
  7. Water - 6 cup (keep it boiled)
  8. Ghee - 3 tbsp
  1. Add ghee in a pan and fry the onion till golden brown. Remove the fried onion from the pan and keep it aside.
  2. In the same oil add cardamom, cinnamon and clove. To this add the drained rice and saute for about 5 minutes. To this salt and boiling water and cook covered till done on low flame.
  3. In a deep pan, make a layer of cooked ghee rice, sprinkle little garam masala, little fried onion. Put little prepared chicken masala over it and make a layer.
  4. Again put little ghee rice over it, again garam masala, little fried onion and again chicken masala. Layer it till finished with rice I the top layer. Sprinkle little garam masala on top and garnish with fried onion, cashews and raisins. Heat it on low flame, covered, for about 15 minutes. Serve hot.

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