Bhiryani Chicken 2

North Indian Cuisine - North Indian Non-Vegetarian
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Ingredients

Quantity Measure Ingredients Description
1/2 Teaspoon Aniseed - Badi shep - Shah jeera- Caraway Method part 6
2 Nos Bay Leaves /Tejpatta (Dry Cinnamon Leaf) Method part 3
2 Nos Bay Leaves /Tejpatta (Dry Cinnamon Leaf) Method part 1
5 Whole Cardamoms Method part 4
1/2 Teacup Cashew Nuts Method part 7-10
1 Kilogram Chicken  
6 Medium Chillies, Green Method part 3
3 Teaspoon Chilly Powder, Red Method part 6
1 Inch Cinnamon Method part 4
8 Whole Cloves (spice) Method part 4
1 Teacup Curds Method part 1
2 Teaspoon Garlic Method part 5 - paste
384 Teacup Ghee Method part 4
2 Teaspoon Ginger Method part 5 - grated
3 Teaspoon Jeera Powder Method part 6
4 Pinch Kalonji - Nigella or Onion Seeds Method part 3
1 Teaspoon Kesar/Saffron Method part 2
1 Teacup Milk Method part 2
2 Medium Onions Method part 7 -10 slice,fry,garnish
3 Medium Onions Method part 4 - finely chopped
12 Whole Pepper Corns Method part 3
1/2 Teacup Raisins Method part 7-10
3 Teacup Rice, Basmati Method part 3
1 Pinch Salt Method part 1
1 Pinch Salt Method part 7-10
1/2 Teaspoon Sugar Method part 7-10

Method

1. Marinate chicken pieces with curd, two bay leaf and salt. 

2. Heat milk and soak saffron. Keep aside. 

3. Boil rice adding 5 pinch of Nigella (kala jeera) and 5 green chili, two bay leaf and whole black pepper in enough water. Ensure that rice is about 3/4th cooked. Drain water. Spread rice on a dish.

4. Heat ghee. Add cardamom, cinnamon and cloves. Add three onions chopped.

5. Add ginger and garlic and fry till light brown. 

6. Mix red chili and coriander powder in little water and add. Add Shah Jeera. Cook for 3 to 4 minutes in medium heat.

7. Add marinated chicken pieces and cook till oil starts separating out. Add sugar and salt as reqd.

8. Add cooked rice. Add saffron soaked milk. Add cashew nut and raisins (kismis). Mix properly.

9. Cook in very low heat or bake in preheated oven for 10/15 minutes. 

10. Fry two chopped onions. Garnish with fried onion and serve hot.

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