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This recipe for CHICKEN BIRYANI, by , is from Our ED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Neeta Kumar
Added: Thursday, November 27, 2008



2 cups Basmati Rice
2 lbs boneless Chicken Pieces (dark meat)
1/2 cup Milk
1 cup plain yogurt
2 medium sized onion (sliced)
1 tsp fresh minced ginger
1 tsp fresh minced garlic
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves (cilantro)
Salt to taste
7 tbsp cooking oil

Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
Marinate the clean chopped bite-size chicken pieces with this mixture and refrigerate for 3-4 hours.
Heat oil in a pan. Fry the onions until golden brown.
Add the marinated chicken and cook for about 10 minutes.
Add 4 cups of water to the rice. Mix saffron in milk and add to it.
Add cardamom powder and chicken pieces to the rice mixture and pressure cook. When done, mix the chicken in the rice gently.
Garnish with green coriander leaves and serve hot.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Try buying the ingredients at the indian store..especially the garam masala




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