CHICKEN BIRYANI
A
PREPARATION TIME: 20 mins | COOKING TIME: 20 mins | SERVES: 4 | ||
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INGREDIENTS | 2 tbsp | Ghee |
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1 ½ cups | Basmati Rice | 3 | Green cardamoms |
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400 gm | Chicken, boneless, diced | 1” stick | Cinnamon |
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1 | ½ tsp | Black cumin (shah jeera) | ||
½ cup | Curd | 1 | Bay leaf |
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2 tbsp | Ginger paste | 3 | Cloves |
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2 tbsp | Garlic paste | 2 | Green chillies, finely chopped | |
¼ cup | Fresh coriander, chopped | 3½ cups | Chicken stock or water |
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1½ tsp | Salt | ½ tsp | Saffron threads |
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METHOD
Wash rice twice and soak in just enough water to cover it for an hour with the cinnamon stick. Drain off water. Keep aside. Wash chicken well. Drain. Beat together curd, salt, coriander, ginger and garlic pastes. Add chicken and marinate for 2 hours.
In a bowl, mix ghee, green cardamoms, black cumin, bay leaf, chillies, cloves and onion. Cook uncovered in microwave on HIGH for 4 minutes. Mix with chicken in its marinade. Add rice, marinated chicken and chicken stock. Cover and cook in microwave on HIGH for 15 minutes. Mix the saffron with a little water. Soak for 15 minutes. Microwave on HIGH for 1 minute. Stir and pour on top of biryani. Allow standing time of 5 minutes.
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