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Chicken Biryani Popular

Category : Biryani Varieties

Author : TajRecipe

Date : 1/14/2007

Rating: Rating 3.7 ( 3.7 ) by 27 users

1 chicken, skinned
600ml/2 1/2 cups natural (plain) yoghurt
45ml/3 tbsp ghee
3 onions, sliced
225g/1 cup long-grain rice, soaked
5ml/1 tsp saffron strands
15ml/1 tbsp hot milk
25g/1/4 cup flaked almonds
50g/1/3 cup raisins
4 hard-boiled (hard-cooked) eggs, sliced
salt to taste

For Marinade

3 medium sized onions, finely chopped
5 cloves garlic, chopped
10cm/4 in ginger root, chopped
1 spring fresh mint
4 cardamom pods
2 blades mace
4 cloves
10ml/2 tsp poppy seeds
2.5cm/1 in cinnamon stick
4 green chilies

Clean the chicken and reserve the liver and kidneys. Cut the chicken into 4-6 pieces and slice the liver and kidneys. Grind together the marinade ingredients then mix with yoghurt, pour over the chicken and leave to marinate for 2 hours.

Heat the ghee and fry the onions until golden. Add to the chicken marinade and mix thoroughly. Place in a pan and cook over a gentle heat for about 45 minutes until tender. Meanwhile, boil the rice in salted water for about 8 minutes until almost cooked.

Layer the rice and chicken in a casserole and dot with ghee, Dissolve the saffron in the milk and sprinkle over the top. Cover tightly with foil and the lid and place the casserole in a large pan half-filled with hot water. Bring to the boil and simmer for 30 minutes. Fry the almonds and raisins in a little ghee and use to garnish the biryani with slices of hard-boiled egg.

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There are: (1) comments
Author: sneaker
Email: XXXsneaker460@yahoo.comXXX
Date:  3/12/2007
good one. thank u!!
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