Spicy Chicken Biryani

Again the passion of Cooking is back in me...

Thinking to publish it in blog, as my friends are impending me to do so.. :)

Since this blog was started, keeping in mind to share more about cooking and Craft art..

they don't want me to stop blogging..

Holding their hopes in me... I have come up with this delicacy Chicken Biryani.

Will share this recipe here..

SPICY CHICKEN BIRYANI- By Shilpa

Basic Ingredients :

Dressed Chicken  -1kg

Rice -350 gms

Onion-4 Big sized

Tomato -2 medium sized

Garlic-50gms

Ginger-50gms

Mint leaves-1 small bunch

Coriander leaves -1 small bunch

Green chilly- 10 to12 (3inch long one)

Cinnamon-3 pieces (3inch long one)

Cloves-15 no's

Cardamom-8 no's

Aniseed- 5gms

Bay leaf- 2 no's

Black pepper- 10 no's

Shah jeera-5gms

kapok Buds- 5 no's

Kasoori methi- 1 hand full (optional)

Curd-1 cup

Red Chilly powder -2 tsp

Coriander powder-1/2 tsp

Turmeric powder- 1/4 tsp

cooking oil-150gms

Clarified Butter-50gms

Salt to taste


Preperation:

Grind:
Make a paste of Peeled and cleaned Garlic and ginger.

• Clean the chicken and marinate an hour before cooking.

•  For marination: For the cleaned chicken, add Salt, turmeric, Half of the curd, 1 tsp of ginger-garlic paste mix all together and keep it aside for an hour 

•  Chop the onion into thin slices, Chop tomato into tiny pieces, Slit Chillies, Chop coriander leaves

•  Keep the cooker on flame and add Cooking oil 

•  Once the oil is heated, Add one by one whole garam masala, ie., Cinnamon, Cloves, Shah jeera ,Kapok buds, Kasoori methi, bayleaf, Aniseed , Black Pepper, Cardamom.

•  Then add ginger- garlic paste, and fry for a while till raw flavour is vanished.

• 6) Then add chopped Onion and fry for 2 min, with pinch of salt in onion in order to hold moisture and cook onion fast.

•  After that, add dry powders ie., chilly powder and coriander powder.

•  Then add mint leaves,coriander leaves fry for min .

•  Then add chopped tomato, green chilly, remaining curd and fry till the tomato is completely done.

•  Add marinated chicken and salt to taste and keep it covered for 2 min.

•  Then add cleaned rice and fry for min.

•  Then add water to the rice in proportion of, 1:1.5 (if 1 cup of rice then 1.5 cups of water).

•  Put it in high flame and cook till 2 whistles.

•  Remove from flame immediate after second whistle and let the cooker cool.

• Finally just before serving when it is very hot.. just add spoon of clarified butter which gives extraordinary flavor and taste to the dish.

This goes very well with raitha and any chicken dry, side dish.. :)