Chicken Briyani

CHICKEN BIRYANI

Ingredients

2 cups Basmati Rice
3/4 kg Chicken Pieces
1 cup Yogurt (curd)
4 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Coriander Powder
2 tsp Chicken masala
2 tsp Briyani masala
1 tsp Cumin seeds

8 Cloves

1″ Cinnamon stick

4 Elaichi/Cardamom

3/4 tsp Shah Jeera

12 Pepper Corns
1/2 tsp Green Cardamom Powder
1 tbsp Green Mint leaves
2 tbsp Green Coriander Leaves
2 tbsp Butter
Salt to taste
7 tbsp Oil

Preparation

Dry roast cumin and all garam masala (1 tsp cumin
8 cloves,1″ cinnamon stick,4 elaichi/cardamom,3/4 tsp shah jeera,12 pepper corns ) and make paste in mixer.

Blanch the tomato and then make puree.

Mix tomato puree, yogurt, ginger garlic paste, red chilli powder, turmeric powder, roasted garam masala powder, coriander powder, chicken masala and salt. Stir well.

Marinate the chicken with this mixture and keep aside for 3-4 hours.

Heat oil in a pan add cumin seeds and fry the onions until golden brown.

Add the marinated chicken and cook until chicken is cooked and you get thick gravy.

In a pan deep fry onion and keep aside, similarly fry cashew nut and keep aside.

In another pan heat oil and fry rice add briyani masala, cardamom powder.

In a wok heat 4 cup of water add salt, fried rice and cook the rice.

Oil a deep serving vessel add a layer of cooked rice then add a layer of cooked chicken. Add mint leaves, corriander leaves and butter then put another layer of rice and another layer of chicken again add mint leaves, corriander leaves, butter. Add another layer of rice and garnish with fried onion and cashew nut.

Place this vessel in micro-oven for 10 mins.

Serve this delicious hot briyani with raita.