Chicken Biryani has its origin in Iran. Now it is very popular throughout the Asia. It is prepared with rice, spices & chicken.
Ingredients for preparing Chicken Biryani:
- Chicken – 500 gm
- Rice – 500 gm
- Curd – 150 gm
- Potato – 250 gm
- Saffron – ½ tsp
- Onion – 3 (big slice)
- Ginger & Garlic paste – 2 tbsp
- Chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Black pepper – ½ tsp
- Cardamom – 5
- Cinnamon stick – 2
- Clove – 6
- Garam masala powder – 1 tsp
- Shahjeera – ½ tsp
- Nutmeg –1 tsp
- Mace – 1 tsp
- Ghee – 200 gm
- Meetha attar – 4 drops
- Rose water – 1 tsp
- Kewra water – 1 tsp
- Salt – to taste
Procedure for preparing Chicken Biryani:
- Marinate chicken with salt, curd and ginger garlic paste for 1hour for the better result.
- Wash and soak rice, keep aside for 1hour.
- Heat ghee in a pan and fry potatoes.
- Take out the potatoes & keep aside.
- In the remaining ghee fry onion, keep aside ¼ of them, now add marinated chicken, coriander powder, chilli powder, salt, black pepper.
- Cook until curd water dries.
- Add 2 cups of water and cook till chicken becomes tender.
- Sprinkle garam masala.
- Boil water.
- Add salt, cinnamon, cardamom & clove with rice.
- Boil rice partly and strain.
- Grease a large vessel and lay half of rice. Now lay chicken and potato and lay rest of rice.
- Mix saffron colour, nutmeg, mace, shajeera, mitha attar, rose water & kewra water with milk & pour into the rice.
- Sprinkle remaining onion, cover with a lid.
- Seal the vessel with flour dough, cook for 10-15 minutes on high flame, then cook on very low flame for more 15 minutes.
- Serve hot with raita.