A delectable and flavourful chicken biryani recipe, perfect for dinner parties and get-togethers.
CHICKEN BIRYANI
Ingredients
1½ cups Basmati rice, soaked for 20 minutes and drained
½ inch cinnamon
1 black cardamom
8-10 cloves
3-4 green cardamoms
2 tsps fennel seeds
1 bay leaf
3 tbsps oil
5 small potatoes, peeled
Salt to taste
½ tsp turmeric powder
750 grams chicken on the bone, cut into 2 inch pieces
½ tsp red chilli powder
½ tbsp Tata Sampann Chicken Masala
½ cup fried onions
½ cup whisked yogurt
1½ tbsps ginger-garlic paste
½ cup milk
A large pinch of saffron soaked in milk
1 tbsp rose water
1 tbsp kewra water
5 eggs, hard boiled
¼ cup ghee
Salad to serve
Method
1. Boil sufficient water in a deep pan. In a muslin cloth, add cinnamon stick, black cardamom, cloves, green cardamoms, fennel seeds and bay leaf. Tie the cloth to form a potli.
2. Place the polti in the boiling water and let the flavours infuse.
3. Heat oil in a non-stick deep pan. Meanwhile take potatoes in a bowl, sprinkle salt and turmeric powder. Mix well.
4. Drop in the potatoes in the hot oil and shallow fry till golden brown and crisp. Take them off the heat and set aside.
5. In a large bowl, add chicken, salt, red chilli powder, Tata Sampann Chicken Masala and fried onions, yogurt, and ginger-garlic paste. Mix till the chicken is well coated. Marinate for 1 hour.
6. Take milk in a bowl, add soaked saffron in it, add rose water and kewra water, mix well and set aside.
7. In the same pan, add hard boiled eggs and shallow fry till golden and crisp. Take them off the heat.
8. Add salt to the boiling water, cover and let it boil for a few minutes.
9. Add the marinated chicken in the same hot oil and sauté on high heat for 2-3 minutes. Cover and cook for 4-5 minutes.
10. Discard the potli from the boiling water and add rice into it and mix well. Cover and cook till the rice is ¾ done. Switch the heat off and set aside.
11. In the chicken mixture, arrange the potatoes and eggs on it.
12. Drizzle 4-5 tbsps little prepared milk mixture. Strain and add the rice on top and spread it evenly.
13. Drizzle the remaining prepared milk saffron mixture. Make holes on the rice and pour little ghee in each. Pour the remaining ghee on the sides.
14. Cover and cook on low heat for 35 minutes.
15. Serve hot with salad.
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