Sunday, August 24, 2014

Chicken Biryani

Perfect Sunday Lunch with Pati Dev.

  • Basmati rice soaked 1  cup
  • Boneless chicken cut into 1½ inch pieces 300 grams
  • Yogurt 1/2 cup
  • Ginger paste 2 tablespoons
  • Garlic paste 2 tablespoons
  • Salt to taste
  • Oil 4 tablespoons
  • Cumin seeds 1 teaspoon
  • Clove 6-8
  •  Cinnamon 2 inch piece
  • Green cardamom 6-8
  •  Bay leaf 2
  • Onion sliced 2
  •  Tomato chopped 3
  • Red chilli powder 1 teaspoon
  • Chicken stock 2 cup


  • Marinate the chicken in a mixture of the yogurt, ginger paste, garlic paste and salt for one hour, preferably in a refrigerator.
  • Heat the oil in a pressure cooker; add the cumin seeds and sauté for ten seconds. Add the cloves, cinnamon, cardamoms and bay leaves. Sauté again for about ten seconds.
  • Add the onions and sauté till golden brown. Add the tomatoes and cook over high heat for three minutes, stirring continuously. Add the chilli powder and stir to mix.
  • Add the chicken with the marinade and sauté for two or three minutes. Pour in the chicken stock and bring to a boil. Stir in the rice and bring to a boil. Seal the cooker with the lid and cook over medium heat till the pressure releases twice (two whistles).
  • Remove the lid when the pressure has reduced completely and stir lightly to separate the rice grains. 

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