"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken Biryani Recipe

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This recipe for Chicken Biryani, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Consultant -- Arshad Shahid
Added: Monday, March 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 to 4 - onions
3 to 4 - tomatoes, cut in to cubes
2 tsp. - coriander powder
red chili powder (according to your own taste)
tsp. - haldi
salt to taste
2 T. - ginger-garlic paste
chicken (around 12 cut pieces)
2 c. - rice, half cooked
yellow food coloring powder

Directions:
Directions:
First chop the onions and add oil to a cooking pot. When the oil gets a little hot add the onion and fry till it gets light brown. Then add tomatoes and the ginger garlic paste. Add coriander powder, haldi, red chili powder and salt and cook for a while. In the meantime drain out the water from the half cooked rice. Now add the chicken in the mixture. Add a little water if the mixture is dried. Cook in medium flame till the chicken gets tender and flavored. Now take another cooking pot and put a layer of the half cooked rice into it. Then put a layer of the cooked chicken along with the sauce on top of the layer of rice. Spread another layer of rice on top of the chicken and then place another layer of chicken on top of the rice. Go on adding layers. Now cook this on low fire. Take half a glass of water and add tsp. of yellow food coloring into the water. Add this water in to the rice mixture and cover it. Cook till rice is cooked. In the meantime slice an onion and fry it in oil till light brown. When the rice mixture is cooked add this oil on top of the rice and cook on very low flame for another 5 minutes. Serves 6.

 

 

 

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