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Saturday, September 1, 2007

Chicken Biryani

· ½ kg
· 2 Onions
· 6 Cloves
· 3 tbsp Oil
· 350 ml Curd
· 6 Cardamom
· 1 tbsp Garlic paste
· 1 tbsp Ginger paste
· 500 gm half cooked Rice
· ½ tsp Cinnamon powder
· 2 tbsp chopped Coriander
Grind all ingredients except chicken and rice.
Marinate the chicken in the mixture for 2-3 hrs.
Heat oil in a pan. Add
the marinated chicken and cook until tender.
Take a heavy pan and arrange
the chicken and rice in layers. Squeeze a lemon on the top layer and scatter
browned onions.
Seal the pan and cook over a very slow flame for 40-50
Serve hot.
Tip: Use long-handled tongs instead of a fork -
forks pierce the chicken and allow the flavorful juices to escape.

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