Sunday, February 18, 2007

Chicken Biryani

The first plate of Biryani was done by my hubby . If you scroll down , you can see another plate that was done by me. The only difference is I ground onion, ginger, garlic, green chillies, mint and corriander leaves and fried the paste before adding tomatoes. Also, less turmeric. Another change is I marinated chicken in curd and salt for sometime.


Basmathi Rice - 2 cups
water-3 cups
onion-1 (big, sliced)
green chillies- 8
ginger garlic paste- 1 1/2 tsp
tomato-1 (medium, sliced)
mint leaves- 1/2 cup
corriander leaves- 1/4 cup
chilli powder- 1/2 tsp
lemon juice- 2 tbsp

cinnamon stick-1
bay leaf-1
sombu-1 tsp


Heat equal parts of oil and ghee in pressure cooker. Add all seasonings. When color changes, add onions, green chillies and ginger garlic paste. when golden brown add tomato, turmeric powder, chilli powder,mint leaves and corriander leaves. After the tomatoes get cooked, add washed chicken and required salt. Fry until 3/4 th done. Now add water and allow to come to a little boil. check for seasonings. Add rice & lemon juice in cooker and blend well. Close the cooker and put whistle when the steam starts coming out of the cooker nozzle consistently. Keep the gas on medium. wait 10 mins and switch off. Allow the pressure to settle and then open cooker. Mix evrything well and serve with curd pachidi.

1 comment:

nazree said...

boneless chicken 2 kg
curd 2 cups.milk full cream 500ml
cashews and almonds and cashew 15tablespoon paraboiled rice 4 cups coconut paste 15 tablespoons
chilly powder 8 tablespoons onions and garlic paste 8 tablespoons