Sunday, July 27, 2014

Zafrani Chicken Biryani

My love for biryani will never end !! Third weekend in a row with Mughlai Chicken Biryani and Ambur Chicken Biryani, I prepared Zafrani Chicken Biryani.. yet another style in making of biryani, yet another wonderful, finger-licking meal for the weekend.. this biryani is sure to leave anyone asking for more..


Rice: 1 cup 
Chicken: 300 gm
Green chili (thin slit): 1  
Onion (chopped): 1  
Ginger garlic paste: 1 tablespoon 
Cloves: 2  
Cinnamon stick: 1 inch 
Star Anise: 2  
Bay leaves: 2  
Cardamom: 2  
Cumin seeds: 1/2 tsp. 
Red chili powder: 1/2 tsp. 
Turmeric powder: 1/2 tsp. 
Coriander powder: 1/2 tsp. 
Yogurt: 1 cup 
Mint leaves: a handful 
Lemon juice: 2 tbsp. 
Cooking oil: 2 tbsp.
Butter: 1 tbsp. 
Salt to taste 
Biryani Masala: 1 tsp.

  1. Heat oil in a pan and add the slit green chili. Fry them for a while till they get cooked. 
  2. Drain oil and take out the chili on a kitchen paper and keep aside. 
  3. In the same pan, add the butter and add the whole spices: cloves, cinnamon, star anise, bay leaves, cardamom seeds. Sauté for a while and add chopped onions. 
  4. When the onions are light brown, add the finely chopped mint leaves and ginger garlic paste. Mix well and cook for a while. 
  5. Add turmeric powder, red chili powder, coriander powder and yogurt. 
  6. Add the chicken pieces and the salt. Mix well and let cook for about 10 minutes. 
  7. Add a bit of water if required. Mix well and cover. Let cook for about 15 minutes covered till the chicken is almost done. 
  8. By the time, we can cook rice. Boil the rice with lemon juice and when they are almost done, drain the water and keep aside. 
  9. When the chicken is done, turn off the flame. Now, in another container, add a layer of rice at the bottom and a layer of the chicken curry over it. 
  10. Repeat this process until all of the rice and the curry is done; the top and bottom layer should always be rice. 
  11. Sprinkle the biryani masala over it and add the fried green chili. 
  12. Cover with a tight lid and cook on low flame for 15-20 minutes. Remove the cover, mix and serve hot. 

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