How to Prepare Chicken Biryani?
05/06/2010 2 Comments
Chicken Biryani ( 8 Portion)
Chicken – 1 (1 kg)
pulao rice – 400 gm
Tomatoes – 250 gm
Onions – 250 gm
Garlic – 50 hm
Ginger – 50 gm
Green Chillies – 50 gm
Coriander leaves – 1/2 bunch
Turmeric – 2 gm
Cinnamon and cardamom – 3 gm
Cloves – 1
Fat (preferably pure ghee) – 150 gm
Salt – to taste
Water – 800 ml
Lime – 1
clean and joint chicken.
Put into a pressure cooker with half the water, turmeric and salt. After pressure is built up cook for 3 minutes.
Cool and open (10 minutes).
Wash and drain rice.
Grind together ginger and garlic.
Slice onions and quarter tomatoes.
Heat fat. Add whole gram masala.
Add sliced onions and saute.
Add ginger and garlic and fry for ten minutes.
Add tomatoes, whole green chillies and chopped coriander leaves. Fry for another ten minutes.
Add salt. Add fried ingredients to chicken and add remaining water (hot).
Bring to boil. Add rice and lime juice.
Put lid on.
When steam starts coming out put weight on and cook for 10 to 12 minutes over slow fire.
Cool slightly (10 to 15 minutes). Open and serve immediately.