- Chicken Biryani
- 800 gm chopped chicken
- 1 cup powdered corn flour
- 1 teaspoon garlic paste
- 4 sliced green chilli
- 1 handful chopped spring onions
- 4 pinches salt
- 1/2 cup tomato puree
- 2 1/2 cup basmati rice
- 1 teaspoon ginger paste
- 4 medium chopped onion
- 4 1/2 tablespoon vinegar
- 1 cup sunflower oil
- 3 tablespoon crushed to paste cashews
- 1 tablespoon ghee
- 1 tablespoon chopped coriander leaves
- 1 1/2 teaspoon garam masala powder
- 1 1/2 teaspoon salt
- 3 cup bean curd (tofu)
- 2 1/2 teaspoon red chilli powder
- 1/2 teaspoon turmeric
Clean and wash chicken. Mix all the marinade ingredients and coat the chicken pieces with it. Keep aside for 25 minutes.
Heat oil in a pan over moderate flame. Add the ginger garlic paste and onions.
Saute the onions for 5-6 minutes and then add the cashewnut paste and 1/2 cup tomato puree.
Simmer the puree mixture for 2-3 minutes. Now add the marinated chicken pieces and cover the pan with a lid.
Cook the chicken till it is tender over low flame. Drain the rice under cold running water and keep aside till all water has drained.
Pressure cook till 3/4th is done and remove. Heat a large and deep pan over low flame.
Spread a layer of rice at the bottom followed by a layer of the chicken. Repeat the process and finish up with a layer of rice on top.
Sprinkle some saffron strands with the milk and ghee on top. Cover the pan with a tight fitting lid and cook for 60 minutes.
Remove when the rice is cooked and chicken pieces are tender.
Gently fluff up the rice using a fork and garnish with the fried onions.
Serve hot with raita or side dish of your choice.