Sunday, 24 July 2016

Kachhi Biryani

For Chicken Marination:

chicken - 1kg
Onion slices – 5 to 6 large Onions
Fresh Ginger & garlic Paste - 3 Tbsp
Green chilli paste - 1Tbsp (7 to 8)
Red Chilli Powder-1 1/2tsp
Shahi jeera - 1tsp
Cardamom - 8
Cinnamon - 2sticks
Cloves - 6
Bay leaves - 2
Curd - 400gms
Coriander - 1 cup finely chopped
Mint leaves - 1 cup finely chopped
Turmeric powder-1/4tsp
Lemon juice – 1, 1/2 lemons
Oil - 10Tbsp
Saffron - Few strands
Garam masala powder - 1/2tsp
Salt - To taste

For Rice:

Rice - 650gm
Cinnamon - 2sticks
Cardamom - 4
Bay leaves - 2
Shahi jeera - 1/2tsp
Cloves - 4
Salt - To taste
Step 1:Take frying pan heat oil and deep-fry the Onions and marinate the chicken with fried onions, salt, red chilli powder, green chilli paste, turmeric powder, ginger & garlic paste, shahi jeera, cardamom, cinnamon, cloves and bay leaves. Marinate for about 2 to 3 hours or if you have time marinate overnight in the refrigerator.
Step 2:One hour before cooking Take marinated chicken add curd, juice of one lemon, Finely chopped mint & coriander leaves keep aside.
Step 3:Take a vessel and apply oil all over vessel, then add 5 tbsp oil and marinated chicken keep a side.
Step 4:Clean and wash rice. Soak rice in water for 30 minutes.
Step 5:Soak saffron in warm milk and keep aside.
Step 6:Boil the water along with cardamom, cinnamon, bay leaves, shahi jeera, cloves and salt then add soaked rice. Cook rice till 50% done.
Step 7:Strain the rice and spread the cooked rice on top of the marinated chicken. Sprinkle a little garam masala powder, half lemon juice, saffron milk, mint leaves and leave the remaining oil over the rice and cover it with lid.

Cook on high flame for the first 10 minutes then put the gas on low flame slip in a tava beneath the vessel and cook on low flame for 20 minutes.

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