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Nov 24, 2013

CHICKEN BIRYANI RESTAURANT STYLE



    RECIPE OF CHICKEN BIRYANI RESTAURANT STYLE

Ingredient NameQuantityUnit
Turmeric1/4Teaspoons
SaltTo Taste
Ginger Garlic Paste1Tablespoons
Cumin Powder1Teaspoons
Coriander Powder1Tablespoons
Red Chilly Powder2Tablespoons
Golden Fried Onions150Grams
Mace2Numbers
Pepper Corn6Numbers
Lichen (kalpasi)1Teaspoons
Shahi Jeera1Teaspoons
Cardamom6Numbers
Cloves3Numbers
Cinnamon Sticks2Numbers
Star Anise3Numbers
Bay Leaf3Numbers
Basmati Rice500Grams
Chicken1500Grams
Yogurt1Cup
Coriander Chopped1Bunch
Mint Chopped1Bunch
Green Chilly5Numbers
Oil1/2Cup
Lime Juice2Tablespoons
  

DIRECTIONS

First make a powder of all the spices, Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night, Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add Basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum. First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame. After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.                                                                                                                                         Recipe video  & Recipe source

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