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Mughalai Chicken Biryani


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I learnt this recipe from my husband's cousin Susheela. She is basically from hyderabad and cooks good andhra food. This is a Dum ka biryani cooked a little different from the traditional tamil style.

Marinate the following in a kadai for about 2 to 3 hours
Chicken breasts - 2 pounds (boneless)
kashmiri chilli powder - 1 teaspoon (this is perfect red and looks spicy :-)
corriander powder - 1 teaspoon
turmeric powder - little
garam masala - 1/2 teaspoon (I like the MDH brand)
Ginger Garlic paste - 1 teaspoon
cardamon powder - little
Curd - 4 tablespoons
Big red onions - 2 (finely slice and fry in oil until brown)
Salt - as required

After about 3 hours just place the kadai in stove and cook until chicken is completely cooked.

Ingredients for the Rice
Basmathi Rice - 3 cups
jeera - 1/2 teaspoon
green chilli - 4 (finely chopped)
mint leaves - few
ginger garlic paste - 1/4 teaspoon

Method to cook rice
Soak rice for about 1/2 hour. In ghee add jeera, green chillis, mint leaves, gigner garlic paste and then the rice (drained). Fry for a few minutes, then add 6 cups of water and cook in a rice cooker until rice is cooked.

Dum Method
On a flat botom baking tray, grease with ghee, then spread half of the cooked rice, on top of it spread the cooked chicken. On top of this spread the remaining rice. Preheat the oven to 350 degrees and cook for about 15 minutes.

Once cooked, sprinkle corrinader leaves and mix the rice and chicken just before serving.

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