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Wednesday, May 6, 2015

Chicken Biriyani Restaurant Style


Preparation Time : 30 min
Cooking Time       : 30 min
Serves                   : 6

Ingredients :


English Name For Ingredients
Hindi Names For Ingredients
Quantity
Chicken
मुर्गा
1 Kg
For Marinade :
Ginger Garlic Paste
अदरक लहसुन पेस्ट
1 tbsp
Cumin Powder
जीरा पाउडर
1 tbsp
Coriander Powder
धनिया पाउडर
1 tbsp
Red Chilly Powder
लाल मिर्च पाउडर
1 tbsp
Garam Masala Powder
गरम मसाला पाउडर
1 1/2 tbsp
Termeric Powder
हल्दी पाउडर
1/2 tbsp
Yogurt
दही
1 Cup
Coriander (Chopped)
हरा धनिया
1 Cup Chopped
Mint Leaves
पुदीने की पत्तियां
1 Cup Chopped
Green Chilli (Chopped)
हरी मिर्च
7-8
Oil
तेल
1/4 Cup
Lime Juice
नींबू का रस
1/2 tbsp
Salt
नमक
To taste
For Biriyani:
Basumathi Rice/ Long grained rice
बासमती चावल
3 Cups
Bay leaf
तेज पत्ता
2
Cinnamon Stick
दालचीनी
1
Milk
दूध
1/4 Cup
Onions
प्याज
3 (Large)
Rose Water
गुलाब जल
1/2 tbsp
Saffron
केसर
A pinch
Ghee
घी
4 tbsp

Preparation :
  1. You need a big pieces of chicken for biriyani, Clean the meat and keep aside.
  2. In a wide vessel place chicken pieces and add all the ingredients mentioned under "For marinade" one by one and mix well.
  3. Put it in the refrigerator overnight or keep at least for 4 hours.
  4. Wash rice and soak in water for 20 minutes, Drain and keep aside.
  5. In a frying pan add few drops of oil and fry sliced onion till golden.
  6. Heat pressure cooker in a medium flame, transfer the marinated chicken into this and cook the meat without using whistle for 10 minutes.
  7. To the half cooked chicken add bay leaf, cinnamon stick and drained rice and saute for few seconds. Add fried onions and mix well.
  8. Mix saffron to the milk stir well and spread above the rice. Sprinkle rose water and ghee and add salt if required.
  9. Pour water till one inch above this mixture and cook the biriyani taking two whistles.
  10. Serve hot along with vegetable raitha or gravy of your choice.

Note:

Adding saffron is to get a good color, but if incase it is not available you can use 1/2 tbsp turmeric powder.
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