Yield: 4 servings
|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|
|3||Tomatoes; thickly sliced (250|
|8||Green chillies; slit lengthwise|
|100 grams||Anjeer; (dry figs)|
|Birishta; (onions fried crisp|
|; and powdered) as|
|A handful of coriander leaves; chopped|
|Lime juice and milk as required|
MIX FOR THE MARINADE
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.