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Thursday, 31 March 2011

Chicken Biryani

chicken biryani1.JPG

  • Fresh chicken- 2 (approx 700gms each), cut into 8 pcs each

  • Finest basmati you can find- 3 steel glass full OR about 4 and a half cups

  • Onions (sliced)- 7 medium

  • Ginger- 1/2 cup chopped

  • Garlic-1/2 cup chopped

  • Almonds- soaked and peeled, a handful

  • Raisins and cashews- handful

  • Mint- 1 cup chopped

  • Juice of 1 large lemon

  • Saffron -a pinch soaked in milk

  • Pure desi ghee-1/2 cup

  • Garam masala- 3-4 tbsp (freshly ground)

  • Bay leaves-2

  • Butter-50 gms

  • Aniseed powder(saunf)-1 tsp

  • Green chillies- 2 sliced

  • Salt and pepper to taste

onion,ginger and garlic.JPG

Chopped onions, ginger and garlic.

washing basmati rice.JPG

Wash basmati and soak at least 1 hour before.

making stock.JPG

Make the stock-In a pressure cooker take the lesser desired parts of the chicken like neck and all, add a handful of onions alongwith a tbsp each of ginger and garlic as well as some garam masala and bay leaves and give 5-6 whistles, strain and keep stock aside.

frying chicken.JPG

Fry rest of the chicken in desi ghee, till golden brown,drain and keep aside.

frying onions.JPG

In the same ghee fry the onions ,ginger and garlic till golden, drain and keep aside.

nuts and raisins.JPG

Now fry the nuts and raisins in this ghee.

soaking saffron.JPG

Soak saffron in milk.

stock and spices.JPG

Take a heavy bottom pot like the one shown above,OR you can use whatever you have at hand. Bring the stock to a boil, add 2 tbsp garam masala to it, then the drained rice, add salt .Let rice cook covered till almost done.

adding chicken and onions to boiled rice.JPG

Add chicken and onion, ginger garlic fried , dot with butter/ghee.

adding mint.JPG

Add chopped mint, dry fruit and saffron.

squeeze a lemon.JPG

Squeeze lemon juice,add rest of garam masala and saunf powder, adjust seasoning , you can add finely sliced green chillies too.Combine everything well very, very gently so as not to break the rice.

seal pot with dough.JPG

Seal top of pot with some dough, put on "dum" (put in moderate oven or on slow heat for 10-15 minutes).







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