Difference between revisions of "Srees Chicken Biriyani"
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* Turmeric | * Turmeric | ||
* Mint leaves | * Mint leaves | ||
| − | * Biryani powder | + | * Biryani powder or paste. (Or 50/50) |
* Ginger paste | * Ginger paste | ||
* garlic paste | * garlic paste | ||
Latest revision as of 15:53, 17 November 2015
Ingredients
- Chicken
- Bay leaves
- Cardamom
- Roasted Cashew nuts (in ghee)
- Jeera
- Basmati Rice
- Chilli powder
- Green chilli
- Turmeric
- Mint leaves
- Biryani powder or paste. (Or 50/50)
- Ginger paste
- garlic paste
- salt
- Fried onions.
Method
Wash rice and soak for 10 mins.
Create the marinade for the chicken by combining tumeric, biryani powder (plenty), salt, chilli poweder (small amount), ginger, garlic, cardamom, mint and green chilli. Blitz to a nice paste add some oil or ghee and cover the chicken with it. Leave for 10 mins or so.
Fry some onions and mint leaves.
Add a little ghee, jira and bay leaves and cook the rice in boiling water until about 40% cooked, meanwhile fry the chicken, stirring, over a low/med heat until about 40% cooked also.
Once the chicken and rice are done remove from heat. Add a layer of rice atop the chicken, and then a layer of cashew nuts, fried onions and fried mint. Repeat the layer of rice and cashew/onion/mint.
Cover the pot tightly with foil and a lid and give a good shake.
Cook for 30 mins or so over a low/med heat until done, shaking around half way through.
