Chicken Briyani
28 Mar

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Chicken Briyani
Ingredients
For the Rice
- 4 cups basmati rice (soaked for 30 minutes)
- 1 tsp salt
- 3 cloves
- 2 cardamom pods
- Mace
- 1 cinnamon stick
- For the Meat Marinade:
- 1kg chicken pieces
- 2 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 green chilli
- 1 cinnamon stick
- 1 tsp turmeric powder
- 1 tbsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin seeds
- 2 cardamom pods
- 1 tsp Kashmiri chili powder (adjust to taste)
- 1 cup coriander & mint
- Juice of a lemon
- ¼ cup fried onion
- Salt to taste
- ¼ cup chopped coriander & mint leaves
- 2 cup fried onions (for garnish)
- Saffron strands soaked in ¼ cup warm milk (optional)
- 6-8 potatoes
Method
- Marinate chicken pieces with, turmeric, garam Masala, kashmiri Chilli Powder, cumin seeds, cardamom pods, cinnamon sticks, fresh Chilli, ginger-garlic paste, juice of 1 lemon, coriander and Mint, combine in a large bag with yoghurt, salt and fried onions.
- Let the chicken absorb these rich flavors for 3 hours or overnight.
- To prepare the basmati rice. Soak for 30 minutes
- Bring to a boil a pot of water and add your spice
- Add in your rice and partially cook.
- Bring another pot of water to a boil, add salt and partially cook your potatoes.
- In a small bowl heat some milk and add your saffron.
- In a pan on a medium heat, add the marinated chicken, allowing it to cook until tender and infused with the aromatic spices.
- Layering is key.
- Alternate between the chicken mixture, potatoes and the partially cooked rice. Each layer is sprinkled with fried onions, fresh coriander, and mint leaves.
- Finishing by drizzling over the Saffron infused milk.
- Seal the pot and let it cook on low heat, allowing the steam to meld the flavors together.
- In a heated pan, sauté thinly sliced onions until golden brown.
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