When I first tried making Biryani over a decade ago, it was a never ending process and it made me feel I was in the kitchen forever. I found this unplanned recipe very simple and good for any first timers.
Ingredients:
2 cups basmati rice, washed & soaked for atleast 10 mins
3 lbs cut up chicken (with bone)
1 cup yogurt
1/2 cup coriander leaves (cilantro),chopped
1/4 cup mint leaves
4 green chillies, slit in half
6 cloves
4 green cardamom
1 stick cinnamon
1 tsp pepper corns
1 stick cinnamon
1 tsp pepper corns
1 medium onion, chopped roughly
5 cloves garlic, chopped
2"ginger, chopped
1 tsp saunf (fennel seeds)
1 tsp jeera (cumin seeds) + 1 tsp
1 tsp jeera (cumin seeds) + 1 tsp
1 tsp red chilli powder
1 tsp haldi powder (turmeric)
1 tsp coriander powder
1 tsp jeera powder (cumin)
saffron, a pinch
3 tbsp oil
salt
2-3 tbsp milk
2-3 tbsp milk
food coloring (red/orange)
How it's made:
While the chicken is cooking, in a separate pot, boil 4 quarts water with a tsp of oil, salt & 1 tsp jeera. {You can add whole garam masala (cloves, pepper corns, cinnamon cardamom) which is optional}. Add rice & cook until 3/4 done. Drain and set aside.
Warm 2-3 tbsp milk, add food coloring & set aside.
To the 3/4th cooked chicken,(which should have about 1/2-1 cup liquid left behind) add rice and spread evenly. Do not mix with chicken. Pour colored milk on rice. Cover dish with tight fitting lid. Cook on high heat for 2-3 mins. Lower heat to simmer for 15 mins. Mix chicken & rice just before serving.
Serve with raita.
Serves: 6
Warm 2-3 tbsp milk, add food coloring & set aside.
To the 3/4th cooked chicken,(which should have about 1/2-1 cup liquid left behind) add rice and spread evenly. Do not mix with chicken. Pour colored milk on rice. Cover dish with tight fitting lid. Cook on high heat for 2-3 mins. Lower heat to simmer for 15 mins. Mix chicken & rice just before serving.
Serve with raita.
Serves: 6
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