Recipe

Spicy Chicken Biryani Recipe

Add Step-by-Step Photos	Ambus / All my dishes 10 months, 1 week ago This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions.It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use.... More Prep:30m Cook:90m Servings:810	Ambus
	chicken biryani rice tasty spicy

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lohashim

dvisscher

Ingredients

3/4 cup oil

3 large onions,sliced

250 g tomatoes,roughly chopped

2 tbsp ginger garlic paste

1 kg chicken pieces

3 green cardamoms

1 large cardmom

5 cloves

8 whole black pepper

1 inch piece of cinamon stick

1 tbsp cumin seeds

2 tbsp red chilli powder

2 tbsp coriander powder

1 1/2 tbsp salt

1 cup yougurt

10-12 dried plums

1 kg rice

1 large cardmom

1 inch piece of cinamon stick

3 cloves

5 whole black pepper

salt

water

2 tomatoes,cut in round slices

1/2 cup mint leaves

2-3 tbsp ginger, julienne cut

4-5 whole green chillies

orange food colour

Directions

Heat oil in a pan.Add onion and fry until brown.Remove from oil.

Blend tomatoes,yougurt and brown onion to a fine paste.

Add ginger garlic paste and chicken pieces to the oil.

Cook on medium to high heat and fry the chicken until it changes its

color.

Add green cardamoms,large cardmom,cloves,black pepper,cinamon stick and cumin seeds.

Pour the blended mixture and mix well.Add red chilli

powder,coriander powder and salt.

Cook on medium heat until chicken is done.Add dried plums.

Increase the heat to between medium and high.Cook, stirring

frequently, until chicken is nearly done and only a little gravy is

left. Set aside.

Soak rice for 30 minutes in enough water to cover; then drain.

Boil water, add cardmom, cinamon stick, cloves, black pepper and salt and boil rice till 2/3rd done.

Drain the water off in a colander. Leave in the colander for a few minute, for all the water to drain out.

Add 2-3 tbsp oil in the pan to coat the base.

Spread 1/3rd of the rice in a layer at the base of the pan.Now layer

with 1/2 of the chicken.

Next, layer with half of remaining rice. Sprinkle tomato slices,mint leaves,ginger and green chillies on top.

Now spread remaining chicken as a layer.

Finish with the remaining rice layered on top.

Dot with a little oil and a few drop of liquid orange colour . This

gives you a few dark orange coloured rice grains interspersed in the

rest of the rice. It looks very nice when served.

Cover the pan with a tight lid.

Cook on a very low flame, with the lid tightly closed. This will take

20-30 minutes.

Serve hot.

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Comments

dvisscher 10 months, 1 week ago said:
This sounds divine! Mmmmm!

vindee 10 months, 1 week ago said:
Thanks Ambus...am a firm believer that hard work always pays. Have been looking for something like this for ages...

shirleyoma 10 months, 1 week ago said:
Yes, I'm falling for this recipe! sounds so good!!

sunny 10 months, 1 week ago said:
Great Post - I love Biryani and have made it several times but have not found a recipe I really like. I'll try this one next. = )

ambus 10 months, 1 week ago said:
Thank you all for the compliment on my recipe.I love it. Let me know what U think!:>

trevorst 7 months, 3 weeks ago said:
Looking forward to trying this recipe as I have tried to make Biryani several times and never been happy with the results. Could you tell me the best chicken pieces to use thighs, breast, legs ??? Also would you remove the skin as is typical with Indian food.

annieamie 5 months, 3 weeks ago said:
What a good recipe! Thank you so much for taking the time to type all of that out for everyone to see. I can't wait to make this for myself!

lohashim 2 months, 2 weeks ago said:
You desrve a 5+ really delicious Thanks

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