Shahi Chicken Biryani
6 cups semi cooked basmati Rice
2 Lbs. of Chicken
3 tbsp.. Vegetable Oil
3 tbsp.. Clarified Butter
5 nos. Onion (red, thin sliced)
3 nos. Potato (peeled and cut)
1 tsp. each of Ginger and Garlic paste
5 nos. Green Chilies grinded to paste
2 tsp. of Coriander leaves paste
2 tsp.. garam masala Powder
4 tbsp.. Yogurt
4 tbsp.. of Tomato Puree
3 tbsp.. Red Chili Powder
2 tsp.. Turmeric Powder
1 pinch Saffron
Salt according to taste
3 tsp.. Milk
2-3 drops orange color
Serve hot with salad,lemon and papad.
1.Marinate the chicken with garlic, ginger, coriander, green chili, tomatoes paste, red chili powder, turmeric powder, dry garam masala powder, salt and yogurt and keep it aside for half an hour.
2.To the cooked rice add salt, sprinkle it with color and keep aside.
3.Heat milk, put pinch of Saffron and keep aside.
4.Heat 2 tbsp. of oil in pan. Deep fry half the quantity of onions and all the potatoes till onion is golden brown.
5.Remove both from the pan and keep aside.
6.Fry the remaining onion in the same oil till slight golden brown and put the marinated chicken. Cook for 10 minutes.
7.Take a separate utensil, put Clarified Butter and 1 tbsp. of oil, half quantity of semi-cooked rice, all fried potatoes and half quantity of fried onions and milk of Saffron.
8.Put the cooked chicken on top of it and then cover it with the remaining semi-cooked rice.
9.Garnish with coriander leaves and rest of the fried onions. Tightly cover the utensil and cook for another 10 minutes. Print this recipe Email this recipe
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