Chicken Biriyani Recipe Serves 4-6 Ingredients: Basmati rice – 4 cups (soaked in water for 1 hour) Chicken pieces – 1 kg Onions – 3 large Ginger garlic paste – 2 tbsp Green chilies – 5 (or as per your requirement) Pepper powder – to taste Coriander powder – 3 tbsp Garam masala – 1 tbsp Cardamom – 4 Cinnamon – a 1″ piece Cloves – 4 Salt to taste To Marinate Pepper powder -to taste Coriander powder – 3 tbsp Garam masala – 1/4 tsp Salt to taste For Seasoning Ghee – 2 tbsp Cashew nuts – 15 or so Raisins – 10 or so 1 large onion Method:
- Chicken Wash Chicken pieces. Marinate for atleast an hour with coriander powder, pepper powder, garam masala powder and salt. Semi fry chicken pieces in a pan with little oil. Heat oil and add onions and the ginger garlic paste. When it turns brown, add green chilies (cut into small pieces). Add coriander powder, pepper powder, garam masala powder and salt. When it is done, add chicken pieces. Keep it for 5-10 mts till it is half cooked. In between you can turn the pieces so that it is heated equally. Cook in pressure cooker with about 1/2 cup water. Normally 4 whistles. Biriyani Rice Put 2tsp ghee in the pan used to fry the chicken. Add cardamom+cloves+cinnamon. After 2 mins, add the soaked rice. Stir well for 5 mins, else it will stick to the pan. Add the rest of the main ingredients and cook in a pressure cooker with 6 cups water (the ratio of rice:water should be 1:1.5) – normally 3 whistles for basmati rice. Once done, mix the cooked rice and chicken. Seasoning Put ghee in a pan. Add onion (cut lengthwise very thin), cashew nuts and raisins. When it turns light brown, remove and garnish the biriyani
