Ingredients:-
For the Rice:-
Basmati Rice - 2 cups
Bay leaf - 1
Cardamom - 1
Cloves - 1
Star anise - 1
Javitri/Mace - 1
Cinnamon - 1
Fried Onion - 1/4 cup
Cashew nuts - 1 or 2
For marination:-
Chicken with Bone - 750 gm
yogurt - 1/4 cup
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Lemon juice - 1 tsp
Salt
For the chicken gravy:-
Chopped Onion - 1 cup
Green chillies - 3 nos
Coriander leaves - handfull
Mint - handfull
Ginger garlic paste- 1 tsp
Cloves - 1
Bay leaf - 1
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Oil
For Garnishing:-
Chopped Coriander leaves - few
Ghee - 2 or 3 tsp
Fried Onion - 1/4 tsp
Saffron - a pinch
Warm milk - 2 or 3 tsp
Preparation:-
To marinate Chicken:-
- In a bowl take chicken, curd, chilli powder, turmuric, salt, coriander powder, lemon juice and salt and mix all very nicely. Marinate the chicken for atleast 30 minutes.
- Wash and Soak Basmati Rice for half an hour. Set aside.
- Heat oil in a pan.
- Add bay leaves, cardamom, cloves, cinnamon, star anise, Javitiri, Cashew nuts and Fried onion.Saute for few seconds.
- Now add 4 cups of water and salt.let it boil for 5 minutes .
- Then add Soaked rice and cook for 5- 6 minutes . The consistency of rice should be half cooked.
- Keep it aside.
To make Briyani:-
- Heat oil in a pan.
- Fry cloves, bay leaves, cumin seeds and fennel seeds for few secs.
- Add sliced onion, green chilli, mint , coriander leaves and Ginger garlic paste and stir fry until raw smell leaves.
- Now add Marinated chicken and saute for 5-6 mins.
- Cover pan with lid and cook chicken until its done.
- Add half cooked rice on top of chicken mix. Spread perfectly.
- Add chopped coriander leaves and mint.
- Cover pan with tight lid and cook for 30 to 35 minutes in low flame.
- Switch off the flame and mix the rice gently.
- Sprinkle warm milk and ghee on top of rice.
- Garnish with coriander leaves and fried onion .
- Serve Warm.
No comments:
Post a Comment