Ingredients:
Basmati rice:1 kg
Chicken:1 kg
Tomatoes:1/2 kg
Onions:1.5 kgs
Ginger-garlic paste:2 tbsp
Tamarind juice:1/2 cup
Green chillies:3
Coriander seeds:2tbsp
Cinnamon sticks:6
Cloves:10
Cardamom:8
Black pepper:15
Cumin:1 tbsp
Bayleaves:3
Cashew nuts:15
Chilli pow (Read more...) tbsp
Cumin powder:2 tsp
Coriander powder:1tbsp
Coriander leaves:2 sprigs
Mint leaves:handful
Kewra essence:10 drops
Food colour:yellow and orange
Salt to taste
Oil for frying
Milk:3/4 cup
Preparation:
Marinate the chicken in salt and deep fry...Keep this aside..
Par boil the rice along with cashews,salt and mint leaves...
Drain the excess water off the cooked rice..
Divide the rice in to three parts on to three different plates..
Leave one portion white and colour the other two as yellow and orange respectively..
In a cup of oil fry the the sliced onions and all the other ingredients and saute on medium heat until masala is cooked and the oil seperates...
Add the chicken pieces and stir until the masala coats the chicken...
Add tamarind juice and salt and then cover for a few minutes until the chicken is done...
In a seperate pan arrange the layers of rice and chicken alternatively...
In the 3/4 cup of milk add a few drops of kewra essence and sprinkle over the top...
Now seal the lid of the pan with dough so that the biryani gets cooked in its own steam..
Leave on low fire for 10 to 15 minutes..
When done serve hot with any salad...
Enjoy the shahi chicken biryani..
Related recipes:
Mutton biryani
Chicken biryani
