Chicken biryani
August 30, 2012
Chicken Biryani
Ingredients
1/2 cup – Vegetable oil
3 each – Medium onions, chopped fine
2 each – Cloves of Garlic, chopped
1 oz – Fresh ginger, chopped
3/4 pound – Boneless chicken
2 each – Brown Cardamon pods
4 each – Whole Cloves
14 each – Whole Black Peppercorns
2 teaspoon – Dried Coriander
1 teaspoon – Cumin seeds
2 teaspoon – White poppy seeds
2 teaspoon – Fresh lemon juice
1/2 teaspoon – Garam Marsala
1/4 teaspoon – Cayenne Pepper
1/2 teaspoon – Salt
2 teaspoon – Tomato Paste
2 each – Bay Leaves
3/4 cup – Plain yogurt
1 each – Saffron rice recipe
1 each – Biryani recipe
1 each – Tomato slices
1 each – Green pepper rings
1 each – Fresh coriander
Serves 6.
Directions
1 Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned.
2 Add ginger, fry another minute or two, then transfer mixture to a large bowl.
3 Add chicken.
4 Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds.
5 Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, by leaves and yogurt.
6 Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours.
7 Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 – 15 minutes, stirring often.
