INGREDIENTS
Chicken pieces 400 gms, Curd- 1/3 cup,onions-2+1,GingerGarlicPaste -3Tb sp,Green chillies 5,corriander leaves-40 gm, puthina(mint) - 20 gm,ginger piece-1", Garlic cloves-8 nos, Cinnamon 1 stick, cloves-6, Red chilly powder- 1 1/2 tsp, Turmeric powder- 1/4 tsp. Lemonjuice 1/2 portion lemon's,oil 1/3 cup,Garam masala-1 tsp,basmathi rice-350 gm, boiled rice water 1/2 cup,ghee-2tb sp,salt to taste
1. Marinate 400 gms chicken pieces with little salt,ginger garlic paste and curd for 4 hrs.
2. Sliced the onions n fry till crispy& keep both separate
3.Make a paste of green chillies, corriander leaves, mint leaves,ginger piece,cloves,cinnamon
Red chilly powder, Turmeric powder,& lemon juice .
4. Mix garam masala with ghee n keep aside
METHOD
Cook the rice,add salt when boiling .When it is half cooked, drain it and keep aside,take 1/2 cup water from that n keep aside After 4 hrs Add the masala paste,2 fried Onions,Oil,and rice water to the marinated chicken .Mix it welland rest it for 15 mins. Now add the half boiled rice over it and some fried onions n corriander leaves over that and close with an airtight lid and seal it with maida dove.keep on low flame for 20 mins.After 20 mins take a tawa and heat it and keep this sealed biriyani on that tawa and dum agin for 10 - 15 mins in low flame.after that rest it for 10 mins and unseal the pot and add the ghee n masala to it and mix well . now its ready to serve.Garnish as per ur wish and serve hot.
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