Biryani
Ready In: 45 mins
Serves: 4
Yields: 4
Ingredients
- 2 cups basmati rice
- 3⁄4 kg chicken piece
- 1⁄2 cup milk
- 1 cup yogurt (curd)
- 3 sliced onions
- 1 teaspoon ginger paste
- 1⁄2 teaspoon garlic paste
- 1 teaspoon green chili paste
- 1⁄2 cup tomato puree
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon roasted cumin powder
- 2 teaspoons garam masala powder
- 1⁄2 teaspoon cardamom powder
- saffron, a pinch
- 1 teaspoon coriander powder
- 2 tablespoons green coriander leaves
- salt
- 7 tablespoons oil
Directions
- Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
- Marinate the chicken with this mixture and keep aside for 3-4 hours.
- Heat oil in a pan. Fry the onions until golden brown.
- Add the marinated chicken and cook for 10 minutes.
- Add 4 cups of water to the rice. Mix saffron in milk and add to it.
- Add cardamom powder. Add the chicken pieces.
- Pressure cook the rice. Mix gently.
- Garnish with green coriander leaves and serve hot.
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