Wednesday, 31 October 2012

My Quick Chicken Biryani


My Quick Chicken Biryani
  1. 700 gm Chicken Cut into big pieces 
  2. 2 cups Basmati or Deradun Rice
  3. 2 big Potato Cut into 4 pieces
  4. 3 big Onion fine chopped
  5. 3 Cups Milk
  6. 150 gm Ghee or White Oil
  7. 1 boiled Egg
  8. Saffron
  9. Bay leaf
  10. Cinnamon Stick 
  11. Cardamom
  12. Clove
  13. Black peeper seeds
  14. Ginger paste 4 tbsp
  15. Garlic paste 4 tbsp
  16. 2 tbsp Red Chilli powder
  17. Turmeric
  18. Salt to taste
How to Prepare Biryani Masala

Bay leaf-5,Cinnamon Stick- 8,Cardamom-12,Clove-5,Black peeper seeds-10,Nutmeg 1 tbsp powder,Fennel seeds-1tbsp, Cumin seeds-2 tbsp

Take a bowl and dry- roast these ingredients and make powder


  • Take a bowl and marinate chicken pieces with salt and red chilli powder for 30 minutes.
  • Heat water and add salt, Bay leaf-2,Cinnamon Stick-4,Cardamom-3,Clove-2,Black peeper seeds-4. 
  • Pour basmati rice.
  • Cook rice for 4 minutes.
  • Now drain water and keep aside.
  • Boil the potato with salt and 1 pinch off turmeric for 5 minutes .
  • Mix a pinch off saffron with milk and keep aside.
  • After that,  fry chopped onion till golden brown.
  • Take a big bowl and pour the marinated chicken at the bottom .
  • Add ginger and garlic paste.
  • spread ghee and some biryani masala on it.
  • Now add fried onion.
  • Pour half cooked rice on it.
  • Keep boiled potato on rice and again add ghee and biryani masala.
  • Lastly spread safforn-milk on the rice.
  • Cover with a proper lid and sealed it with atta or maida.
  • Take a flattery pan and keep the bowl on it to avoid direct heat.
  • Now cook for 45 mts in low heat.
  • Garnish with boiled egg and coriander leaves.
        Take with salad.


When you make biryani don't keep the bowl on direct heat.



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