Pathani Chicken Biryani

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READY IN: 1hr 5mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Marinate chicken for 4 hrs with ginger-garlic paste, yogurt, dhaniya powder, cumin powder and chilli powder, lemon juice and salt.
  • Heat the ghee in a deep wok/kadhai/handi. Dalda ghee gives better aroma than oil, so it is more preferable.
  • Throw in shah zeera, cardamoms, cloves, bay leaves, cinnamon stick.
  • As the garam masalam begins to crackle, add sliced onions and fry till golden brown.
  • Take out a big spoonful of the golden onions and keep it aside.
  • Add the marinated chicken to the onions in the kadhai and fry for 5 minutes.
  • Then add pureed tomatoes and fry till oil separates, stirring occasionally.
  • Cook rice till it is only 3/4th cooked.
  • Take a small part of the 3/4th cooked rice and mix it with the food colouring.
  • In a large vessel, make layers of rice and the cooked chicken.
  • Spread in the coloured rice, coriander-mint leaves and the separated brown onions.
  • Sprinkle little water on the top rice layer and cover and cook on low flame, till the rice is fully done.
  • You can put some burning coal over the lid of the vessel, so that the biryani is cooked from both the sides, top and bottom.
  • Serve hot.
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