| Recipe Name:
Chicken biryani |
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| Category:
Indian Regional |
Sub Category:
Bengali |
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| Prep Time |
Cook Time |
Serves |
| 40 mins |
60 mins |
10 |
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Ingredients: |
| Chicken |
|
500g |
| Basmati rice |
|
500g |
| Medium size Potatoes |
|
5 nos |
| Ginger paste |
|
4-5 tsp |
| Garlic paste |
|
25 g. |
| Onion paste |
|
200g. |
| Chilli powder |
|
3-5tsp |
| Turmeric powder |
|
2-3 tsp |
| Curd |
|
1/2 cup |
| Coriander powder |
|
1 tsp |
| Chilli powder |
|
2 tsp |
| Cardamom powder |
|
3 tsp |
| Pepper |
|
1tsp |
| Cinnamon |
|
1 tsp |
| Cloves |
|
5-8 nos |
| Cardamom |
|
5-8 nos |
| Milk |
|
1 cup |
| Ghee |
|
50 g |
| Saffron water |
|
2 tsp |
| Rose water |
|
5-7 drops |
| Sweet itter (antor) |
|
4 drops |
| Salt |
|
according to taste |
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Method: |
- Cut the chicken into pieces and wash well. Drain the water completely and keep it aside in a pan. Add to it curd, chilli powder, turmeric and other spices. In a pan heat oil and fry the chicken pieces mixed with spices. Stir well. When it is cooked well keep it aside in a separate pan. Half boil the potatoes in a little water, saffron water, Rose water, Sweet itter (antor), Salt and sugar.
- Wash the rice well and boil it with cardamom, cloves. Do not over cook the rice. In 1 cup of milk add all the other spices including Rose water, antor and Salt. Mix well and heat it for 10 mins. Take a pan. Place the boiled potatoes and chicken pieces in a pan. Add over the prepared milk. Over it add a layer of rice. Heat it in low flame for 20-25 mins. Remove from fire. Add ghee on the rice layer. Serve hot.
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