A perfectly done Biryani is truly a feast or main attraction of a feast.Biryani gets its aromatic flavor from the blend of spices like cardamoms,cloves,cinnamon stick and bay leaf used in the recipe.There are variations of Biryani prepared using Vegs or Non-Vegs.A tasty variation of Chicken Biryani - a star hotel recipe is given here to try at home!.This can be done in 20 mins cooking time and serves 5 nos. Enjoy ur Meal!. BonAppetit!.
Chicken Biryani
Ingredients:
2 cups(350 gms) Basmati Rice
4 tsp ghee
2 cloves + 2 cardamoms + 1 inch cinnamon stick(crushed) + 1 bay leaf
1/6 tsp turmeric powder
1 kg Chicken
2 onions - sliced
2 medium sized tomatoes
1 tsp Aachi Biryani Masala
1 1/2 tsp ginger-garlic pasted with 5-6 cashewnuts
2 tbsp yoghurt or curd
4-5 green chillies - slit
1 handful coriander leaves
1 tbsp mint leaves
1 tsp salt or needed
Directions:
1.wash the basmati rice and soak it for 15 mins in needed water and drain the water after 15 mins..Strain the curd using a filter and mix it well with a spoon.Apply it to the chicken.
2.Heat 2 tsp Ghee in a pressure pan. Add cloves + cardamoms + cinnamon stick + bay leaf + chopped coriander leaves + chopped mint leaves.Add the drained basmati rice to the pressure pan with 3 1/6 cups water.Pressure cook it for 7 mins so that the basmati rice is 3/4th done.Keep it aside.
3.Heat 2 tsp ghee and fry the onions for 4 mins till done golden brown.
4.Add ginger garlic paste cashew masala and slit green chillies.
5.Add chopped tomatoes,Aachi Biryani Masala and salt.Check for salt and stir-fry it for 3 mins.
6.Add chicken pieces,turmeric powder and stir-fry,then add 1/2 cup water and cover and cook upto 4 whistles and turn off the flame.Wait for the pressure to be released.
7.After 10 mins, add the 3/4th done basmati rice to the step 6 pressure pan mixture and mix well. Pressure cook for 3-4 mins.Serve it hot with raita of ur choice, boiled Egg slices, chips,stew or korma of ur choice.
Submitting this post to 'Royal Biryani Feast' Event hosted by Revathi's Kaarasaaram
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Chicken Biryani
2 cups(350 gms) Basmati Rice
4 tsp ghee
2 cloves + 2 cardamoms + 1 inch cinnamon stick(crushed) + 1 bay leaf
1/6 tsp turmeric powder
1 kg Chicken
2 onions - sliced
2 medium sized tomatoes
1 tsp Aachi Biryani Masala
1 1/2 tsp ginger-garlic pasted with 5-6 cashewnuts
2 tbsp yoghurt or curd
4-5 green chillies - slit
1 handful coriander leaves
1 tbsp mint leaves
1 tsp salt or needed
1.wash the basmati rice and soak it for 15 mins in needed water and drain the water after 15 mins..Strain the curd using a filter and mix it well with a spoon.Apply it to the chicken.
2.Heat 2 tsp Ghee in a pressure pan. Add cloves + cardamoms + cinnamon stick + bay leaf + chopped coriander leaves + chopped mint leaves.Add the drained basmati rice to the pressure pan with 3 1/6 cups water.Pressure cook it for 7 mins so that the basmati rice is 3/4th done.Keep it aside.
3.Heat 2 tsp ghee and fry the onions for 4 mins till done golden brown.
4.Add ginger garlic paste cashew masala and slit green chillies.
5.Add chopped tomatoes,Aachi Biryani Masala and salt.Check for salt and stir-fry it for 3 mins.
6.Add chicken pieces,turmeric powder and stir-fry,then add 1/2 cup water and cover and cook upto 4 whistles and turn off the flame.Wait for the pressure to be released.
Submitting this post to 'Royal Biryani Feast' Event hosted by Revathi's Kaarasaaram
