Chicken Biryani Recipe
By LivingFoodz
Ingredients For the Marinade 2 tbsp curd or yoghurt 3 tsp ginger-garlic paste 1 tsp turmeric powder 1 tsp chilli powder 1/2 tsp salt 1 tsp garam masala 7 to 9 pieces of chicken
For the Main Dish 3 cups basmati rice 3 cups water 1/4 cup oil Salt, to season 2 large tomatoes 2 tbsp curd or yoghurt 1 cup mint leaves A handful of coriander leaves 2 tbsp ginger-garlic paste 2 large onions, sliced 3 green chillies, whole 1 tsp red chilli powder 3 to 4 tbsp ghee
Spices for Tempering
2 to 3 bay leaves 2-inch-long thin piece of cinnamon stick 6 cloves 6-8 green cardamoms 3-star anise 1 tsp caraway seeds
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Method • Take a large bowl. • Place the chicken pieces and then add curd, ginger-garlic paste, turmeric and red chilli powder, garam masala and salt. • Spread the mix of masalas on the chicken pieces well until the chicken pieces are coated all over. • Cover and set aside for about 30 minutes to 1 hour.
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Method
• Pour some oil into a pressure cooker. • Heat the oil over a medium flame for about a minute. Add the tempering spices. • Cook for 1 to 2 minutes or until they sizzle.
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Method
• Add the sliced onions and sauté for 3 to 4 minutes or until translucent. • Next, add the ginger-garlic paste and cook over medium heat for another 3 minutes. • Once the above ingredients are sautéed and begin to brown, add the chicken pieces into the pressure cooker and fry the chicken.
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Method • Keep turning the chicken pieces at regular intervals to make sure the chicken cooks evenly. • Once the chicken is cooked, add the remaining curd, tomatoes, garam masala and red chilli powder. • Mix well and let it cook for around 5 to 10 minutes over medium heat. Add a layer of coriander and mint leaves. Let it cook further till all the liquid dries completely.
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Method
• Add some salt to the water and pour it into the pressure cooker. Turn up the heat and let the water boil. • Once it is boiling, reduce the heat to medium and then add the drained basmati rice into the pressure cooker. • When the water reduces, cover the pressure cooker with its lid and let it cook for another 3 to 5 minutes or turn off the heat just before the first whistle.
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Method • Take the pressure cooker off the stove and let it rest for another 2 minutes allowing the rice to further cook. • Release the heat by lifting the pressure regulator with a wooden spoon and let the steam escape. • Take the lid off and immediately transfer your chicken biryani to a large platter. Top with ghee and mix well. Serve hot.
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Recipes Here you will get the Kheer Recipe and more other recipes on Livingfoodz
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