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Chicken Biryani

Submitted by Yugal

kg Chicken

4 Onion (cut in a long slender shape & fried)

2 onions (used in cooking)

4 Potatoes (cut into 4 pieces & fried)

6 Tomatoes

1 big cup Curd

2 tsp Dhania Powder

2 tsp Chilly Powder

tsp haldi powder

2 tsp Garlic paste

2 tsp Ginger paste

3 tbsp tomato puree

Salt 1 tsp (to taste)

2 cinnamon sticks

0.75 kg basmati rice.

4 large tbsp Oil

tsp garam masala

For Chicken:

Heat oil in a large pan and add cinnamon sticks. Add onions n fry till golden brown. Add tomatoes and stir, let the tomatoes cook till they are slightly soggy n soft. Then add tomato puree, garlic paste, ginger paste, dhania (corriander) powder, haldi (turmeric) powder, salt and chilly powder and let it cook.

Add curd when masala is cooked and stir for a while. Then add chicken and mix it well. Cover with lid and let it cook for around 20 minutes. Uncover the lid to check if the chicken is cooked or not. Once done, get ready to prepare biryani rice.

For Rice:

Wash the basmati rice well and drain. Heat oil in a pan; add 1 tsp jeera (cumin) and 2 cinnamon sticks. Add 2 large cups water and put the rice in. Add salt (to taste) and stir. Let the rice cook in steam. Add more water if desired. Once the rice is done, add some food coloring to it and keep aside and begin layering the biryani.

Layering:

Take a large pan and add a layer of colored rice. Then add a layer of chicken on top of the rice followed by a few of the fried potatoes and onions. Follow this procedure till your pan is covered fully and all the rice, chicken, potatoes and onions have been used. Then cover the pan with a lid and keep it on low heat for 10 minutes. Serve Hot.

Serves 4 6

TIP: In order to save time, fry the potatoes and onions a few hours before its time to actually prepare the biryani.

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