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Submitted by Yugal
(cut in a long slender shape & fried)
(used in cooking)
Potatoes (cut into 4 pieces & fried)
Salt 1 ½
tsp (to taste)
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.
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
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.
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.
4 – 6
In order to save time, fry the potatoes and onions a few
hours before its time to actually prepare the biryani.