Chicken Biriyani

Chicken Biriyani:

This is one of the recipes I learned from my mom and I jus love it..though I make other

 Kinds of chicken biriyani too..

 I just freak on this when I go to India…with my Mom’s love sprinkled all over her

Biriyani!

Required:

 Zeera rice or Basmati rice                   : 2 cups

Onion (Big)                                         : 2

Coriander leaves                                 : 1 bunch (cut)

Mint leaves                                          : ¼ bunch 9 (cut)

Tomato                                                : 1 small (sliced)

Oil                                                       : as reqd

Ghee                                                    : as Reqd

Lemon Juice                                        : of one full lemon

Bay Leaves                                         : 2

Green Chilli                                         : 2 split

 To make the paste:

 Ginger                                                 : 3 inches ( cut)

Garlic                                                  : 12 shallots

Red Dry Chillies                                 : 12 – 13

Small Onion                                        : 10 shallots

Cloves                                                 : 3

Cinnamon                                            : 1 inch

 Make a paste of small onions separately and keep aside

Then make a paste of the rest of the ingredients and keep aside

 Marinate the chicken with 1tbsp of chilli powder, salt and turmeric powder and

Refrigerate it for abt 30 minutes

 Method:

 Add Half the reqd amount of oil as ghee and rest as oil

1. Add the green chillies,bay leaves
2. Add the Ground paste of small onions and saute well for abt 5 mins
3. Add onion, tomato and saute for abt 10 mins
4. Add the Coriander and Mint leaves and sauté for abt 2 mins
5. Add the Ground paste of the masala now saute fro abt 10 mins on low flame until

The oil separates well.

1. Add the marinated chicken and sauté well for abt 10 mins.
2. Now add required water, the washed and drained rice and check for salt.
3. Once the bubbles start coming, add some more coriander leaves,lil ghee and lemon juice (don’t stir after adding the lemon juice)
4. Cook on low flame until two whistles,wait fro abt 5 -6  minutes,release the pressure by slowly holding the whisltle up!!!
5. Serve with Egg Masala or chicken masala!

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