Monday, 10 September 2012

Chicken Biriyani

  1. Basmati Rice - 500gm
  2. Chicken-3/4 Kg
  3. Onion-6 nos
  4. Tomato-3 nos
  5. Chilly-2
  6. Ginger-1 small piece
  7. Garlic- 10 cloves
  8. Cinnamon Stick -2pcs
  9. Cardamom- 3-4
  10. Cloves - 3
  11. Corriander Leaf
  12. Turmeric powder
  13. Chilly powder
  14. Corriander powder
  15. Garam Masala
  16. Pepper powder
  17. Salt
  18. Ghee/Oil
  19. Cashew nuts & Rasins
  20. Curd


  •  Cut and clean the Chicken
  • Marinate the chicken pieces with Salt. turmeric powder and Chilly powder for 30min
  • Fry the Chicken, till its color turns light brown and keep it aside
  • Wash Rice and drain it properly
  • Boil Water (1.25 cups for 1cup of Rice)
  • To the boiling water, add cloves, cardomom, cinnamon sticks, salt and 1 teaspoon ghee
  • Add Rice and  cook on medium flame , till the rice is semi-cooked
  • Remove the Rice from the stove and keep it aside
  • To make the gravy, heat oil /ghee in a pan
  • Saute Onions till it is soft
  • Add the ginger-garlic-chilly paste
  • Add tomatoes and coriander leaves.. saute it for 2min
  • Add 1/4tsp of turmeric, 1tsp Chilly powder, 1/2 tsp pepper powder, 1/2 tsp garam masala, and 1tsp Corriander powder
  • Fry it for 5min 
  • Add the fried chicken pieces and add some water
  • Cook till the gravy becomes thick.. Add a liitle curd.
  • Take another pan and fry cashew, rasin and Onion seperately for garnishing
  • Take another flat bottomed vessel, spread ghee at the bottom.
  • Put one layer of rice, chicken, then rice and then chicken
  • Garnish with fried cashew, raisins, onion and corriander leaves
  • Close the vessel with a lid and keep it in low flame for 5 minutes
  • Serve hot with pickle and Salad.


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