Chicken Biryani

  • 16 Nov - 22 Nov, 2019
  • Mag The Weekly
  • Cookery

Ingredients

· 500g chicken

· 500g rice

· 4 tablespoons cooking oil

· 1 tablespoon ginger and garlic paste

· 2 tablespoons cumin seeds

· 6 green chilies

· 5g all hot spices

· Salt

· 1 tablespoon red chili powder

· 1 tablespoon red chili crushed

· 1 teaspoon cumin powder

· 1 teaspoon coriander powder

· 300g tomato

· ½ cup yogurt

· 6 Plums

· Ginger, coriander, green chili, lemon for garnishing

· 1 teaspoon hot

spice powder

· ¼ teaspoon yellow food colour

Method

In a pot, add cooking oil, ginger and garlic paste one tablespoon, cumin seeds, green chili and the hot spices and fry it until light brown. Add chicken and cook it for atleast five minutes. Now, add salt, red chili powder, red chili crushed, cumin powder, coriander powder, tomato, yogurt, plum and steam it for 10 minutes. Chicken gravy is ready. Now for the rice, in a cooking pot, add water, cooking oil, cumin seeds, and salt and allow it to boil. Now add rice and cook it until the rice tenders. Then add hot spice powder, cooked chicken and yellow colour. Use ginger, green chili, coriander, lemon for garnishing and steam it for 12-15 minutes and serve.

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