Chicken Biryani-2 recipe
Chicken- 1 lb (1/2 kg) (cut into pieces)
Long grain basmati rice - 1 1/2 cups
Large onion- 1 (finely chopped)
Ginger- 1 inch piece (grated)
Garlic- 4 cloves (crushed)
Green chilies- 3 (finely chopped)
Red chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Cinnamon- 1 piece
Cloves- 3
Cardamom pods- 3
Salt
Milk- 1 cup
Plain yoghurt- 1/2 cup
Dalda or ghee
Marinate the chicken with yoghurt for atleast 2 hrs.
In a large heavy pan put the marinated chicken with enough
water to cover them.
Add the chili powder, turmeric powder & salt.
Bring this
to a boil.
Lower the heat and let it cook for about 20-25 minutes.
Reserve the
stock.
Heat 2 tablespoons of dalda or ghee in a large heavy
based pan and fry the cinnamon, cloves & cardamoms over medium heat for few
minutes.
Then add the onions, ginger, garlic & green chilies and fry until
the onions are soft.
Add the washed rice.
Lower the heat and stir well.
Then add the
cooked chicken, stock & milk.
Cook for 5 minutes.
Transfer the chicken rice to a large casserole.
Cook
for an hour at 325°F.
if the liquid is insufficient add some more water.
Serve hot
with any raita, pappad and pickles.
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