Chicken Biryani

Name: Chicken Biryani
Cuisine: Indian
Ingredients: For Ingredients for Marination-; 500 gms Chicken, cleaned and washed; 1 cup curd; 1 tablespoon ginger, garlic and chilli paste; 1 lemon juice; 1 teaspoon salt; 1 teaspoon red chilli powder; 1/2 teaspoon turmeric powder; 1 tablespoon biryani masala or garam masala; 8- 10 mint leaves; For Ingredients for Biryani-; 2 cups rice; 4 tablespoons ghee or oil; 1 bay leaf; 1 teaspoon cumin seeds; 1 inch cinnamon stick; 2 green cardamoms; 4 cloves; 2 thinly sliced onions; handful Chopped coriander leaves

Neelu Dua @cook_9728944

Ludhiana

#GA4
#week16

Neelu Dua @cook_9728944

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Ingredients

ForIngredients for Marination-
500 gmsChicken, cleaned and washed
1 cupcurd
1 tablespoonginger, garlic and chilli paste
1lemon juice
1 teaspoonsalt
1 teaspoonred chilli powder
1/2 teaspoonturmeric powder
1 tablespoonbiryani masala or garam masala
8- 10mint leaves
ForIngredients for Biryani-
2 cupsrice
4 tablespoonsghee or oil
1bay leaf
1 teaspooncumin seeds
1 inchcinnamon stick
2green cardamoms
4cloves
2thinly sliced onions
handfulChopped coriander leaves

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Steps

1

Make slits on all the chicken.
2

Take a large bowl. Add chicken, curd, mint leaves, ginger garlic chilli paste,, salt, red chilli powder, lemon juice and biryani masala powder in it.
3

Mix well and keep aside for half an hour.
4

Add rice in a large bowl and rinse it thrice. Drain and soak rice in fresh water for 30 minutes.
5

Heat ghee or oil in a pressure cooker. Keep the flame low.
6

Add cumin seeds, bay leaf, green cardamom, cloves and cinnamon stick in it. Fry for few seconds until oil becomes fragrant from the aroma of these spices.
7

Add sliced onions in it and fry them until golden brown.
8

Add marinated chicken and roast the chicken until it becomes soft and cooked. Keep stirring in between.
9

Drain the water and add rice in the chicken. Mix well.
10

Add salt, red chilli powder and garam masala powder as per taste. Add three cups water in it. Mix well.
11

Sprinkle coriander leaves in it.
12

Cover the pressure cooker with lid and cook up to one whistle and turn off the flame.
13

Let the pressure release.
14

It's ready. Serve hot with shorba or raita and papad.