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  • 2020/08/24
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Chennai Style Chicken Biryani

レシピ
材料・調味料
Basmati Rice
750 gms
Chicken
1 kg
Curd
1/2 cup
Cardamom
4 - 5
Clove
6
Bay Leaves
5
Red Chili Powder
1 1/2 tsp
Saffron
1/2 tsp
Onion
500 gms
Tomato
500 gms
Coriander Leaves
1/2 cup
Mint Leaves
1/2 cup
Oil
250 ml
Salt
Per taste
Ghee
3 tbsp
作り方
0
Thinly slice the onion and tomatoes. Chop the coriander and mint leaves. Soak the saffron in some warm milk. Keep these aside.
1
Wash the rice until the water runs clear. Soak it for an hour. This will help the grains to be longer and will not break.
2
Heat oil in a deep biryani pot. Add cardamom, cloves and the bay leaves, saute them for about 30 seconds. Add the sliced onions and fry them until they turn golden.
3
Add the ginger - garlic paste and saute them further for two minutes. If the masala starts sticking to the bottom, add a tablespoon of water.
4
After two minutes add the tomatoes and the coriander - mint leaves. Saute these until the tomatoes turn soft.
5
In a large pot boil the rice with 4 to 5 tbsp of salt, until it is cooked 70 to 80%. Strain and keep it aside. Do not cook more then that as the rice will be further cooked with the chicken.
6
Once the tomatoes turn soft add the chicken and saute for 10 minutes.
7
Add the beaten curd, salt and red chilli powder. Saute this for 10 more minutes.
8
Now add the par boiled rice. Mix it with the chicken and the masalas gently. Make sure you don't over mix the rice as we need the grains to be of different colour.
9
Sprinkle the saffron water and ghee. Close the lid. Place a heavy bottomed tawa and keep the biryani pot on top of it. Leave it on a low flame for 20 minutes.
10
Enjoy your biryani with some raita!
ポイント

Use old basmati rice as this would be more fragrant.

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