Special Chicken biryani
Making a good chicken biryani is just very simple and this recipe is perfect for a home preparation .This is easier then any dum biryani since it needs no sauteing of spices or meat .Just mix all the ingredients and cook on a slow dum process ,trapping the steam to retain the aroma .
To get an authentic flavor and taste , do use all the mentioned ingredients and if desired can substitute ghee for oil .
Ingredients
Serves 5 12/2 tsp fresh ginger ,chopped
11/2 crushed fresh garlic
1 tsp chilly powder
11/2 tsp green turmeric
2 tsp salt
5 cardamom pods , crushed
300 ml plain yogurt
1-5 chicken , cut into pieces
150 ml milk
1 tsp saffron threads
6 tsp ghee
2 onions,sliced
450 g Basmati rice
2 cinnamon sticks
4 black peppercorns
1 tsp black cumin seeds
4 fresh green chillies
4 tbsp lemon juice
2-3 tbsp finely chopped fresh coriander leaves
Method
1 . Blend the ginger , garlic , chilly powder , turmeric half the salt and the cardamoms together in a bowl .Add the yogurt and chicken pieces and mix well .Cover and marinate in a refrigerator for 3 hours .
2. Boil the milk in a small saucepan ,pour over the saffrons and set aside .
3 .Heat the ghee in a large saucepan .Add the onions and cook until golden.Transfer half of the onions and ghee to a bowl and set aside.
4 .Place the rice , cinnamon sticks ,peppercorns and black cumin seeds in a saucepan of water .Bring to the boil and remove from the heat when the rice is half cooked .Drain the place in a bowl .Mix with the remaining salt .
5 . Chopped the chillies and set aside .Add the chicken mixture to the pan containing the onions .Add half each of the chopped green chillies , lemon juice , coriander and saffron milk .
6 . Add the rice ,then the rest of ingredients ,including the reserved onions and ghee .Cover tightly and cook over low heat for 1 hour .Cheek that the meat is cooked through ,if it is not cooked return to the heat .Mix well before serving .
Make your biryani taste better:
Use fresh ingredients - onions , ginger , garlic , green chillies ,cilantro, mint and curry leaves .
Marinate the chicken overnight in the refrigerator so that all the flavors will get into it.
Shallow fry the marinated chicken/meat before combining it with the masala.
When you cook the rice , add whole cardamons , cloves , cinnamon , bay leaves , cumin seeds along with the rice .
To get an authentic flavor and taste , do use all the mentioned ingredients and if desired can substitute ghee for oil .
Ingredients
Serves 5 12/2 tsp fresh ginger ,chopped
11/2 crushed fresh garlic
1 tsp chilly powder
11/2 tsp green turmeric
2 tsp salt
5 cardamom pods , crushed
300 ml plain yogurt
1-5 chicken , cut into pieces
150 ml milk
1 tsp saffron threads
6 tsp ghee
2 onions,sliced
450 g Basmati rice
2 cinnamon sticks
4 black peppercorns
1 tsp black cumin seeds
4 fresh green chillies
4 tbsp lemon juice
2-3 tbsp finely chopped fresh coriander leaves
Method
1 . Blend the ginger , garlic , chilly powder , turmeric half the salt and the cardamoms together in a bowl .Add the yogurt and chicken pieces and mix well .Cover and marinate in a refrigerator for 3 hours .
2. Boil the milk in a small saucepan ,pour over the saffrons and set aside .
3 .Heat the ghee in a large saucepan .Add the onions and cook until golden.Transfer half of the onions and ghee to a bowl and set aside.
4 .Place the rice , cinnamon sticks ,peppercorns and black cumin seeds in a saucepan of water .Bring to the boil and remove from the heat when the rice is half cooked .Drain the place in a bowl .Mix with the remaining salt .
5 . Chopped the chillies and set aside .Add the chicken mixture to the pan containing the onions .Add half each of the chopped green chillies , lemon juice , coriander and saffron milk .
6 . Add the rice ,then the rest of ingredients ,including the reserved onions and ghee .Cover tightly and cook over low heat for 1 hour .Cheek that the meat is cooked through ,if it is not cooked return to the heat .Mix well before serving .
Make your biryani taste better:
Use fresh ingredients - onions , ginger , garlic , green chillies ,cilantro, mint and curry leaves .
Marinate the chicken overnight in the refrigerator so that all the flavors will get into it.
Shallow fry the marinated chicken/meat before combining it with the masala.
When you cook the rice , add whole cardamons , cloves , cinnamon , bay leaves , cumin seeds along with the rice .
