Chicken Bhiryani with Curds

Saturday, 13 November 2010 06:30 W.J.Pais North Indian Cuisine - North Indian Non-Vegetarian

Ingredients


Quantity:	Measure:	Ingredients:	Description:
0	Little	Salt	Fur taste
0	Few	Coriander Leaves (Kothmeer)	Ground Masala
1	Teaspoon	Jeera/Cumin Seeds	Ground Masala
10	Nos	Pepper Corns	Ground Masala
1	Inch	Ginger	Ground Masala
6	Medium	Chillies Green	Ground Masala
2	Teacup	Curds	With rice
3	Pods (whole)	Cardamoms	Peel and crush
3	units	Cinnamon	With rice
6	Nos	Cloves (spice)	With rice
1	Large	Chicken	Clean, Wash and cut.
0.5	Teacup	Ghee	With rice
0.5	Kilogram	Rice, fine grain. (Jirasal or Delhi)	fBoil

Method

Grind the masala fine; cut the Chicken and wash. Boil 2 spoons ghee, then add the Chicken pieces and close the lid. Let it cook in its own gravy. Stir now and then. When dry add two cups of boiling water, and the ground masala, with salt to taste. Cook till the meat is tender.

In another vessel, heat the ghee, put rice, stir and slightly brown it, then add boiling water, about two fingers above the rice. When the rice is almost cooked, add the meat, and its gravy, curds, cloves, cinnamon, cardamoms, and salt. Cardamoms should be peeled, and the inside seeds should be crushed. Stir and reduce the fire.
Can put it now in the microwave oven, to remove the moisture and give the final finishing touch. Remove when cooked and dry.