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CHICKEN BIRYANI
Chicken Balls in Rice |
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1 kg Skinless Chicken.
4 large Onions - Chopped.
100 grams of Cashew nuts.
2 spoons of Ginger-Garlic paste.
8 Cloves.
8 Cardamoms.
3 spoons of Poppy seeds.
Small piece Nutmeg.
2 inch Cinnamon.
3 spoons of Red Chilly powder.
3 cups of Basmathi Rice.
200 grams of Clarified Butter (ghee).
1 liter Curd ( Indian Yogurt).
2 large ripe Tomatoes- finely chopped.
6 lengthwise split Green Chillies.
3 Green Chillies- finely chopped.
Salt to Taste.
Green Coriander - finely chopped.
2 spoons of turmeric powder.
3 large Onions, cut lengthwise into shreds.
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This Preparation has two parts:
Biryani Part and Kachamber Part.
BIRYANI :-
Clean the chicken and cut into some what large pieces. Add Turmeric powder, Ginger-Garlic paste, red Chilly powder, two spoons of Curd and two spoons of Ghee to the Chicken pieces and leave for marination for about 30 minutes.
Take half of the chopped onions, Ginger-Garlic paste, cloves, Cardamoms, Poppy seeds, nutmeg and Cinnamon in to a jar and grind into a smooth paste.
Place a pressure pan on the stove, add Ghee and heat.
Add the remaining chopped Onions, lengthwise cut Green chillies, Cashew nuts and the smooth paste to the pan and roast. Now add the marinated Chicken pieces and fry until oil separates out.
Now add washed and drained Basmathi Rice to the above ingredients in the pan, mix well, add 5 cups of water and sufficient Salt. Close the lid and pressure cook for about fifteen minutes.
Kachamber Part :-
Put the finely chopped Tomatoes, finely chopped Green Chillies and Onion shreds in to the curd, add Salt and mix thoroughly. Spread Green Coriander over it and present the entire preparation as side dish to Biryani.
ENJOY THE EXOTIC TASTE.
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Preparation Time: About 2 hours |
Serves: 4 Persons |
| Recipe Origin: India |
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Submitted by: |
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MPR. Radhakrishna
India |
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| This recipe has been viewed 3624 times. |
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