Wednesday, May 22, 2013


Preparation time: 30 mins
Cooking time: 1 hour
Serves: 8-10

INGREDIENTS:

For the Rice
3 cups of basmati rice
7 cups of water
2 bay leaf
2 cinnamon stick
4 cloves
1 anistar
2 tsp salt ( salt to taste )

2 tbsp ghee/clarified butter

For the Gravy
1 tbsp oil
1 tbsp ghee
2 bay leaf
2 cinnamon stick
4 cloves
1 anistar
4 pepper corns
1 finely chopped medium size onion (or 2 based on size)
1 tbsp ginger garlic paste
1 finely chopped tomato (or 2 based on size)
2 kg cut chicken with bone marinated with salt, a tsp of chilly powder, 1/2 tsp turmeric, 3/4 cup yogurt/curd for an hour.
1/2 cup of finely chopped coriander leaves
1/4 cup of finely chopped mint leaves
2-3 tbsp on biriyani masala powder
1/2 cup of water
salt as needed

For layering
a tsp of ghee for each layer
1 cup sliced fried onions
1/2 cup finely chopped coriander leaves
1/4 cup mint leaves (optional)
1/2 cup roasted cashew

METHOD:

Heat 1 tbsp of oil and 1 tbsp of ghee in dutch oven/big pot.
Add whole spices.
Then add chopped onions.
When the onions are golden, add ginger garlic paste and saute until raw smell disappears.
Then add chopped tomatoes. Saute till it's cooked.
Then add the marinated chicken pieces and biryani masala. Mix well so that the chicken coats evenly.
Close lid and cook for 15-20 mins with mixing once in a while.

Meanwhile; for the rice:
Wash and soak 3 cups basmati rice in water for about 20 mins.
Boil 7 cups of water in a saucepan with all the ingredients mentioned above except rice. When the water boils, add rice and cook till its 3/4th done. It takes about 8-10 mins.
Drain the excess water and keep the rice aside.

For fried onions, heat 2-3 tbsp of oil in a pan, when oil is hot add sliced onions and fry till its golden brown.

Roast cashews in a pan adding 2 tsp of ghee.

Now finally the layering.
Take a oven safe vessel in which you want to layer the biryani. Grease it with ghee on all sides.
Spread a layer of rice evenly, then add the gravy, fried onions, coriander leaves, mint leaves and roasted cashews and little ghee. Repeat the same till all the ingredients are done.
Seal the vessel.

Preheat the oven to 350 degree F and bake for 15 mins.



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