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July 19, 2005, by: Admin

Layer Chicken Biriyani

Delicious chicken biriyani

Servings: 4

Time Needs: 1 hour

Category: Chicken

Instructions

Heat ghee /oil in a vessel and fry onions till it becomes brown. Then add green chilly, ginger, garlic and tomatto and fry well. Then add red chilli powder, coriander powder and turmeric powder. Then add chicken and fry for a while and cover it and cook till its greavy starts thick. Then add curd, lime juice, coriander leaves and mint leaves and mix well. Turn off the stove and keep it aside.

Soak Rice in water and keep for an hour. Drain water from rice and keep it aside. Heat a thick bottom Vessel, and when all the water is gone, put 2-3 teaspoons of ghee. When it is hot, put pieces of cinnamon, clove and cardamom. After a little while, put the drained rice into it, and fry for some time. Then pour water to it. For 1 cup rice, use 1 3/4 cup of water (2 cup maximum). Add turmeric powder in to it. Add salt to taste. When half of the rice is done remove from fire.

Fry cashews and raisins in ghee and keep it sepertely. Then deep fry onions in remaining ghee and keep it aside.

Take a thick bottomed vessel. Coat it with ghee or butter. Then put the chicken gravy as a first layer, then put a layer of rice. Put the remaining chicken gravy over that and then cover with another layer of the remaining rice. Then sprinkle the cashews, raisins and fried onion on the top of it .Sprinkle some coriander leaves. Cover it with a lid. Heat the Vessel in low flame for approx 20-25 minutes.

Layer Chicken Biriyani

Layer Chicken Biriyani

Ingredients

Instructions

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July 19, 2005, by: Admin Layer Chicken Biriyani
Delicious chicken biriyani
Servings: 4	Time Needs: 1 hour	Category: Chicken
Ingredients Rice 3 cups Chicken 1/2 kg Onion 4 Tomato 4 Curd 1/2 cup Turmeric powder 1/2 tsp Chilli powder 1 tsp Coriander Powder 3 tsp Cloves 4 Cardamom 4 Cinnamon 1 Ginger paste 2 tsp Garlic paste 2 tsp Cashew nuts 8 Raisins 8 Green chillies - 6 Ghee 1/2 cup Lemon juice 6 drops Mint leaves chopped 1/4 cup Coriander leaves chopped 1/4 cup Salt as per taste
Instructions Heat ghee /oil in a vessel and fry onions till it becomes brown. Then add green chilly, ginger, garlic and tomatto and fry well. Then add red chilli powder, coriander powder and turmeric powder. Then add chicken and fry for a while and cover it and cook till its greavy starts thick. Then add curd, lime juice, coriander leaves and mint leaves and mix well. Turn off the stove and keep it aside. Soak Rice in water and keep for an hour. Drain water from rice and keep it aside. Heat a thick bottom Vessel, and when all the water is gone, put 2-3 teaspoons of ghee. When it is hot, put pieces of cinnamon, clove and cardamom. After a little while, put the drained rice into it, and fry for some time. Then pour water to it. For 1 cup rice, use 1 3/4 cup of water (2 cup maximum). Add turmeric powder in to it. Add salt to taste. When half of the rice is done remove from fire. Fry cashews and raisins in ghee and keep it sepertely. Then deep fry onions in remaining ghee and keep it aside. Take a thick bottomed vessel. Coat it with ghee or butter. Then put the chicken gravy as a first layer, then put a layer of rice. Put the remaining chicken gravy over that and then cover with another layer of the remaining rice. Then sprinkle the cashews, raisins and fried onion on the top of it .Sprinkle some coriander leaves. Cover it with a lid. Heat the Vessel in low flame for approx 20-25 minutes.