Chicken Biryani
Utensils Big Cooking Pot One big bowl Wooden spatula
Ingredients
Chicken -1 kg Basmati Rice- 500 gm Garam masala- 4 table spoon Butter- 50 gram Garlic (chopped) 4 table spoon Onions sliced- 1 cup Ginger chopped – 4 table spoon Red chili powder – 3 table spoon Coriander Powder- 1 table spoon Oil- 5 table spoon Yogurt -2 cups Tomato chopped- three fourth cup Bay leaf ( tejpatta)- 4
For the Marinade
Red chili powder-1 and half table spoon Ginger chopped- 2 table spoon Garam masala powder- 1 table spoon Turmeric Powder- 1 table spoon Yogurt- 1 cup Salt – As you taste
For Garnishing
Saffron (dissolved in half cup water)- half gram Rose water- 2 table spoon
Method (Biryani is cooked in layers so when you add rice to the chicken do not try to mix it)
Cut the Chicken into big pieces
Put all the ingredients of the marinade in a bowl and mix well.
Add chicken Pieces to it and leave for an hour.
Now boil water, add half of the whole garam masala and bay leaf to it
Soak the excess water off the rice
When water boils add rice
Cook the rice till it is ¾ done (don’t let the rice to be fully cooked)
Drain the water and keep it aside
Heat a thick pan and add oil
When oil is hot add remaining garam masala
Add sliced onion and cook it till golden brown
Add 1 table spoon of remaining garam masala and all the remaining ingredients, and tomato (high heat)
Turn the heat on medium add the rice for about 10 minutes
Turn the heat to low and cook it for 10 more minutes
Chicken Biriyani is ready.
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Recipe > Nepali Meals >