Wednesday, December 17, 2008

Quick Chicken Biryani.
a.Basmathi Rice- 2 cups.
b. Chicken 400gms,cut into medium size pieces.
2.Masala for marinating:
a. Garlic(ground) one pod.
b. Ginger(ground) one inch piece.
c. Green chillies(ground) 5-6 Nos.
d. Chilli powder one tsp.
e. Coriander powder half tsp.
f. Allspicepowder half tsp.
g. Chopped mint and
coriander leaves each one bunch.
(to taste)
h. Lime juice 2 tsps.
i. Curd 1 1/2 cups.
a. Bay leaves few Nos.
b. Cinnamon one piece.
c. Cloves 4nos.
d. Somph seeds one tsp.
e. Shajeera seeds half tsp.
f. Cardamom 4 nos.
Salt&oil&gee to taste
Onion(sliced) 2nos big size.
a. Soak the rice in water for half an hour.
b. Marinate the chicken with the marinating masala and lime juice for two hours.
c. In a thick bottomed vessel or in pressure cooker add oil & fry the whole masala .(Item no 3)
d. Then add sliced onion and fry till golden brown.
e. Separate the chicken from the marination and add to the vessel and fry.
f. Measure the liquid of the marination ,add more water in the vessel to get 31/2 cups of liquid.
g. Boil this liquid and when it boils add the rice . A pinch of kesar powder can be added to get more colour. Close the lid of the cooker and cook for 15 minutes in low flame.
h. Finally garnish with fried onion and cashew and serve with raitha.

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