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CHICKEN BIRYANI Recipe

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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.
Contributor:  
Contributor:  
Neeta Kumar
Added: Thursday, November 27, 2008
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:

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
Directions:
Directions:
Preparation:
• 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:
5-6
Personal Notes:
Personal Notes:
Try buying the ingredients at the indian store..especially the garam masala

 

 

 

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