- Chicken- 1 lb (1/2 kg) (cut into pieces)
- Long grain basmati rice - 1 1/2 cups
- Large onion- 1 (finely chopped)
- Ginger- 1 inch piece (grated)
- Garlic- 4 cloves (crushed)
- Green chilies- 3 (finely chopped)
- Red chili powder- 1 tsp
- Turmeric powder- 1/2 tsp
- Cinnamon- 1 piece
- Cloves- 3
- Cardamom pods- 3
- Salt
- Milk- 1 cup
- Plain yoghurt- 1/2 cup
- Dalda or ghee
Chicken Biryani-2
Marinate the chicken with yoghurt for atleast 2 hrs (preferably overnight).
In a large heavy pan put the marinated chicken with enough water to cover them. Add the chili powder, turmeric powder & salt. Bring this to a boil. Lower the heat and let it cook for about 20-25 minutes. Reserve the stock.
Heat 2 tablespoons of dalda or ghee in a large heavy based pan and fry the cinnamon, cloves & cardamoms over medium heat for few minutes. Then add the onions, ginger, garlic & green chilies and fry until the onions are soft. Add the washed rice. Lower the heat and stir well. Then add the cooked chicken, stock & milk. Cook for 5 minutes.
Transfer the chicken rice to a large casserole. Cook for an hour at 325°F. if the liquid is insufficient add some more water. Serve hot with any raita, mint or coriander chutney.
Serves: 3
You can also substitute lamb or shrimp (prawns) for chicken. Shrimp should not be marinated.
