Tuesday, 11 March 2014
Shahi Chicken Biryani
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Ingredients
6
cups Rice (basmati)
1
kg Chicken
3
tbsps. Vegetable Oil
3
tbsps. Clarified Butter
5
nos. Onion (red, thin sliced)
3
nos. Potato (peeled and cut)
30
gms. Ginger (paste)
30
gms. Garlic (paste)
5
nos. Green Chillies (paste)
10
gms. Coriander leaves (paste)
2 tsps. Curry Powder
4 tbsps. Yoghurt
4 tbsps. Tomato (Puree/paste)
3 tbsps. Red Chilli Powder
2 tsps. Turmeric Powder
1 pinch Saffron
Salt to taste
3 tsps. Milk
2-3 drops Color (orange recommended)
Method
Marinate
the chicken with garlic, ginger, coriander, green chilli, tomato paste, red chilli
powder, turmeric powder, dry garam masala powder, salt and yoghurt and keep it
aside for half an hour.
Cook
rice separately (Keep it semi-cooked), add salt, sprinkle it with colour and keep
aside.
Heat
milk, put pinch of kesar and keep aside.
Heat
2 tbsp of oil in pan. Deep fry half the quantity of onions and all the potatoes
till onion
is golden brown. Remove both from the pan and keep aside.
Fry
the remaining onion in the same oil till slight golden brown and put the marinated
chicken cook for 10 minutes.
Take
a separate utensil, put ghee and 1 tbsp of oil, half quantity of semi-cooked
rice, all
fried potatoes and half quantity of fried onions and milk of kesar. Put the
cooked
chicken
on top of it and then cover it with the remaining semi-cooked rice.
Garnish
with coriander leaves and rest of the fried onions.
Tightly
cover the utensil and cook for another 10 minutes.
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