Sofyani chicken biryani

Yield: 4 servings

Measure Ingredient
600 grams Chicken
600 grams Basmati rice; parboiled
¾ cup Ghee or oil; (180 ml)
2½ cup Curd; (500 ml)
2 tablespoons Ginger-garlic paste; (30 g)
1 tablespoon Chilli powder; (15 g)
20 grams Salt or to taste
1 tablespoon Garam masala powder; (15 g)
1 tablespoon Almond powder; (15 g)
3 Potatoes; cubed and fried
; (175 g)
A few strands saffron
¼ teaspoon Turmeric powder; (1 g)
50 grams Coriander leaves; chopped
6 Green chillies; slit lengthwise
2 Bay leaves
5 Cm cinnamon
2 Cloves
2 Cardamoms
2 Petals mace
3 Tomatoes; thickly sliced (250
; g)
8 Green chillies; slit lengthwise
100 grams Anjeer; (dry figs)
Birishta; (onions fried crisp
; and powdered) as
; required
A handful of coriander leaves; chopped
Lime juice and milk as required

MIX FOR THE MARINADE

TO TEMPER

ACCOMPANIMENTS

HEAT oil or ghee. Add the tempering and fry for a minute. Add the parboiled rice, stir lightly and keep aside. Marinate the chicken with the marinade mixture for 30 minutes.

LINE a heavy bottomed pan with double foil. Arrange thickly sliced tomatoes to cover the base. Place the marinated chicken over it. Arrange green chillies, dry figs and then two-thirds of the white rice over it. Colour the remaining rice yellow and spread over it. Sprinkle birishta, coriander leaves, lime juice and 180 ml milk over the rice. Lastly pour the oil or ghee over. Seal the pan and cook on medium heat for 35 minutes or till done.

Converted by MC_Buster.

NOTES : Biryani with chicken marinated in a liberal helping of curd Converted by MM_Buster v2.0l.

Similar recipes