Tuesday, February 10, 2009

Chicken Biriyani

Chiken Biriyani Recipe
This time  my post is a very common and popular dish "Chicken Biriyani" but prepared in my own way. This is the first time I am trying something like this without knowing the conventional method of doing this. Again here I tried to make it in a easiest way, less spicy and with less oil. Try this. I am sure You will enjoy it.


2 cups Basmati Rice
500gms Chicken (Chicken with bone also can be used)
1 Large Onion (grated)
1 large onion (diced)
2 tbsp.grated ginger
2 tbsp garlic paste
1 tsp turmeric powder
1 tsp.cumin powder
1tsp. coriander powder
2 tsp. red chilli powder
1 tsp. garam masala powder
5 to 6 cloves
4 to 5 cardamom
3 cinnamon sticks
2 Bay leaves
 10 gms cashewnut
20 gms mint leaves


1. Heat oil in a pan. Add onion ginger and garlic paste. Fry them for a couple of minute, then add turmeric powder, cumin powder, coriander powder, red chili powder and salt. Fry the masala and add  chicken pieces to it. Saute till the chicken is half cooked and the oil gets separates from it.

2. Wash  basmati rice properly, strain the excess water and keep aside.

3 Heat oil in a pressure cooker. Add bay leaves, cinnamon stick, cardamom and clove. Stir fry for few seconds . Add diced onion grated ginger and garlic paste. Fry them until onion becomes golden. Now add rice, garam masala, cashewnut pieces, salt(as required) and 1/2 tsp sugar. Stir properly and finally  add cooked chicken along with masala and then chopped mint leaves. Mix it properly and add water (water should be added upto the rice level just to cover the rice and chicken). Close the lid and pressure cook it it low flame until 3 whistles comes. Turn off the flame keep it aside and let the pressure comes out. Open the lid and serve hot with raita.


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