Chicken Biryani Recipe - I
From Biryanis & Pulaos Section
Chicken Biryani Dish - I
- 1 medium chicken, cut into small pieces
- 500 gms Basmati rice, washed and drained
- 2 tsp adrak-lasan paste
- 6 green chillies slit
- 2 tsp garam masala
- 1 tsp chilli powder
- ½ tsp haldi
- A handful of cashewnuts, powdered
- A handful of cashewnuts and kishmish, fried
- 3 onions, sliced fine and fried crisp [Birista]
- 1 cup beaten curd
- 2 pinches saffron, dissolved in ½ cup milk
- 4 tbsp ghee
To the beaten curd add the chicken, the adrak and lasan paste, garam masala, haldi, chilli powder, slit green chillies and salt to taste.
Mix properly and set aside for one hour. Heat 2 tablespoons ghee and add the cashewnut powder. Fry a little, then add the marinated chicken and cook till chicken is tender and nearly dry.
Boil the rice in salted water and cook till nearly done then drain.
Take a heavy bottomed dekchi and line it with one tablespoon ghee.
Spread half of the rice and cover with the chicken and half of the crisp fried onions. Spread the remaining rice over this and sprinkle saffron milk, lemon juice and the remaining crisp fried onions. Dot with ghee cover tightly and keep on dum.
Serve hot, garnished with fried cashewnuts and kishmish.
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