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..
Ingredients:
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.
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.
- Heat oil in a pan and add the slit green chili. Fry them for a while till they get cooked.
- Drain oil and take out the chili on a kitchen paper and keep aside.
- 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.
- When the onions are light brown, add the finely chopped mint leaves and ginger garlic paste. Mix well and cook for a while.
- Add turmeric powder, red chili powder, coriander powder and yogurt.
- Add the chicken pieces and the salt. Mix well and let cook for about 10 minutes.
- Add a bit of water if required. Mix well and cover. Let cook for about 15 minutes covered till the chicken is almost done.
- 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.
- 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.
- Repeat this process until all of the rice and the curry is done; the top and bottom layer should always be rice.
- Sprinkle the biryani masala over it and add the fried green chili.
- 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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