Chicken Biryani
Biryani can be aptly given the name ‘Indian art on table’. It’s a complete dish in itself and the Punjabis relish it. Nothing can substitute it nor anything to beat a Biryani.
| Ingredients | |
| Chicken | 500 gm |
| Rice (sela) | 600 gm |
| Cooking oil | 100 gm |
| Elaichi, Dalchini | 5 gm each |
| Curd | 150 gm |
| Onion Fried Brown | 25 gm |
| Garam Masala | 15 gm |
| Pepper | to taste |
| Strands of Saffron | a few |
| Ginger Garlic Paste | 70 gm |
| Whole Garam Masala | 10 gm |
| Chilli Powder | 10 gm |
| Lemon | 10 ml |
METHOD
- Heat cooking oil in a pan; add half of the whole gram masala for a minute.
- Add onion and stir-fry till golden brown in colour.
- Add ginger, stir for a while and add the chicken. Fry well.
- Add curd and sauté well for two minutes.
- Add 500-ml water and boil, then cook till the chicken is almost done.
- Add lemon juice and adjust the seasoning.
- Boil water in a pan, add the remaining whole garam masala, salt and rice, cook till the rice is ¾th done, draw out excess water.
- Now place the handi (utensil) with chicken on low heat so that the chicken is hot, sprinkle half quantity of brown onion, coriander leaves and saffron & spread half of the rice over the chicken.
- Repeat the layers & the biryani is ready.
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