This biryani is slightly different from the usual method,the chicken is
first fried and them added to the masala. it was also style
biryani,but the frying took the flavor and taste to a new level with tomatoes.
Ingredients first fry the chicken
Take First make a powder of all the spices,
Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night,
Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.
First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame. After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.
When then give on dum with seal lid for 5 min put on tawa . then serve with curd raita, or mirchi ka salan. or bagare baigan ka salan.
Ingredients first fry the chicken
- 1 kg Chicken
- Boiled Basmati Rice 75% cooked
- 2 tsp ginger garlic paste
- 2 tsp red chilli
- 1/2 tsp turmeric
- 1 tsp garam masala powder
- salt to taste
- Deep fry for that oil in kadai.for chicken to be 90 % cooked
- Now take a handi put 3 tsp oil put whole garam masala like
- 12 Cardamom
- 2 cinnamon stick
- 15 cloves
- 1 cup chopped onion
- 1/2 tsp turmeric
- 1 tsp red chilli powder
- 2 chopped tomatoes
- 1 cup curd
- 1 tsp coriander powder
- 1 bunch of mint and coriander leaves chopped
- Add lemon juice
- 1 tsp garam masala
- Saffron a pitch mixed with milk.
Take First make a powder of all the spices,
Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night,
Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.
First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame. After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.
When then give on dum with seal lid for 5 min put on tawa . then serve with curd raita, or mirchi ka salan. or bagare baigan ka salan.