Recipes Home : Non-Veg : Chicken : Chicken Biryani

CHICKEN BIRYANI

• 2 cups Basmati Rice
• 3/4 kg Chicken Pieces
• 1/2 cup Milk
• 1 cup Yogurt (curd)
• 3 sliced onion
• 1 tsp Ginger Paste
• 1/2 tsp Garlic Paste
• 1 tsp Green Chilli Paste
• 1/2 cup Tomato Puree
• 2 tsp Red Chilli Powder
• 1 tsp Turmeric Powder
• 1 tsp Roasted cumin powder
• 2 tsp Garam Masala Powder
• 1/2 tsp Green Cardamom Powder
• Saffron a pinch
• 1 tsp Coriander Powder
• 2 tbsp Green Coriander Leaves
• Salt to taste
• 7 tbsp Oil
  
  

• 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.