Bhiryani Chicken 3 (Spicy )

North Indian Cuisine - North Indian Non-Vegetarian


Quantity Measure Ingredients Description
1 Nos Bay Leaves /Tejpatta (Dry Cinnamon Leaf) Whole Spices
3 Whole Cardamoms Whole Spices
3 Whole Cardamoms Whole Spices (black)
1 Kilogram Chicken Recipe Base
4 Medium Chillies, Green Garnishing - slit
2 Large Chillies, Kashmir Marinade
1 Large Chillies, Red Dry Whole Spices
1/4 Teaspoon Chilly Powder, Red Marinade
1/2 Teaspoon Chilly Powder, Red Masala
1 Sticks Cinnamon Whole Spices
3 Whole Cloves (spice) Whole Spices
2 Tablespoon Cooking Oil Masala
3 Tablespoon Coriander Leaves (Kothmeer) Garnishing - finely chopped
1/2 Teaspoon Coriander Powder Marinade
4 Tablespoon Curds Marinade
2 Whole Eggs Garnishing - boil and shell
1/2 Teaspoon Garam-Masala Marinade
1/2 Teaspoon Garlic Marinade
1/2 Teaspoon Ginger Marinade
1/2 Teaspoon Jeera Powder Marinade
1 Teaspoon Jeera/Cumin Seeds Garnishing
1 Tablespoon Lime Juice Marinade
2 Medium Onion Masala - finely sliced
4 Nos Pepper Corns Whole Spices
2 Teacup Rice, Basmati Recipe Base
1 Teaspoon Salt Masala
2 Teaspoon Salt for rice
1 Teaspoon Salt Marinade
1 Large Tomatoes Masala - chopped
1/2 Teaspoon Turmeric Powder Masala
1.5 Teacup Water for boiling rice


1. There are lots of ingredients in this recipe and they are required in different steps. For marinating use all the ingredients from Chicken to lemon juice. For the masala refer to all the ingredients from Onion to Cooking Oil. For Whole Spices refer to all the ingredients from Cloves to Peppercorns. Rest will be used for garnishing

2. Prick Chicken. Combine all ingredients for marinade & mix well. Add Chicken Pieces, mix well. Cover the dish. Keep it aside for 15-20 min.

3. Heat 1 tbsp Oil in Kadai. Put marinated Chicken on high heat & let it dry. Stir in between. Keep aside.

4. In the same kadai heat rest of the oil & put Whole spices. Fry for a minute or two till you smell a strong aroma.

5. Add onion & saut

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