Cookbook:Chicken Biryani
Cookbook | Ingredients | Recipes
| Chicken Biryani | |
|---|---|
 | |
| Category | Rice recipes |
| Servings | 2 |
Serves 2
Ingredients
- 2 cups rice (preferably Basmati)
- 500g (1 lb) chicken
- 6 tablespoons oil
- 300 ml (10 oz) yoghurt
- 3 cloves of garlic, crushed and chopped
- 1.5 cm ginger, peeled and sliced
- 5 large onions, chopped
- ½ cup tomatoes, puréed
- 2 chilis, chopped
- 1 teaspoon turmeric powder
- 5-6 strands saffron
- 8 cloves
- 10 cm (4 inches) cinnamon stick
- 5 black pepper corns
- 8 cardamom pods
- 1 teaspoon cumin
- Salt to taste
Procedure
Chicken biryani being prepared for 2000 people in Bidar, India.
- Cook soaked and washed rice.(Preferably Basmati Rice)
- Marinate the chicken in lemon juice, yoghurt, ginger, garlic, salt, turmeric powder, cumin powder, cloves, chillis, chopped tomatoes, tomato purée
- Heat oil in a cooker and add onions, cook till onions turn golden brown. Add these to the chicken.
- Grease a heavy bottomed deep and wide mouthed pan. Place a layer of rice. Put in the masala (the chicken and marinade) Top with the rest of the rice and put the saffron on top
- Heat in the oven for 1 - 1½ hours at 150°C (300°F); to check whether ready, cut into a piece of chicken to see if it is cooked.
- Serve the biryani with yoghurt on the side
External links
- Chicken Biryani Video Demonstration
- Recipe for making Chicken Biryani
- Briyani.Net An website exclusively dedicated for Biryani and allied dishes
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