This is a lip smacking biryani with fried chicken pieces and can be made in jiffy.Hope you all enjoy it.
Recipe Tags
Festive Fun
Non-veg
Medium
Eid
Fusion
Pressure Cook
Frying
Sauteeing
Main Dish
Ingredients Serving: 4
2 cups of washed and soaked basmati rice (i have used the smaller variety known as zeerak samba)
1 small tomato chopped.
1 tbsp of ginger garlic paste.
1 tsp chili powder.
1 tsp coriander powder.
1/4 tsp Turmeric powder.
1/2 tsp garam masala
Salt to taste.
2 glass of coconut milk and 2 glass of water (refer notes)
Hand full of coriander and mint leaves chopped
For chicken 65:-
3/4 kg boneless chicken pieces.
Juice from one lemon juice.
Salt.
1 tsp chili powder.
1 tsp coriander powder.
1/4 tsp roasted cumin powder.
1/4 tsp Turmeric powder.
1/2 tsp pepper powder.
2 tbsp corn flour.
2 tbsp all purpose flour.
1 tbsp freshly ground ginger garlic paste.
Oil for frying.
For biryani masala:-
5-6 cashew nuts.
1 tsp poppy seeds.
5-6 shallots.
2 green chilies.
1 small stick of cinnamon.
2-3 cloves
1 cardamom.
1/4 cup cup of warm water
Instructions
First we will start by marinating our chicken pieces. Thoroughly wash chicken pieces and pat them dry. Now marinate it with lemon juice salt ans turmeric powder and leave it for at least 2 hours.
After 2 hours add in all the ingredients mentioned for the chicken 65 and again leave it for 2 hours. By doing this the chicken will be soft from inside and crispy from outside.
After 2 hours deep fry them first few minutes in medium flame till it turns out golden brown.
Now lets prepare biryani masala. For making masala soak all the ingredients mentioned under the biryani masala list for 10 mins and grind it in a fine paste.
Now place a cooker in a low flame and heat oil. Add in the ground masala and saute till the the raw smell goes off
Next add in chopped onions and ginger garlic paste fry them till it turns light pink. Now add in the tomatoes and stir well.
Add in chili powder,coriander powder,salt,turmeric powder,garam masala and salt. Next add in chopped coriander and mint leaves and stir in the soaked biryani rice.
Now add in the fried pieces of chicken and stir well. Next add water and coconut milk. Check the seasoning add salt if needed and close the cooker and let the biryani cook till 2 whistles.
Serve hot with chilled raita.
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First we will start by marinating our chicken pieces. Thoroughly wash chicken pieces and pat them dry. Now marinate it with lemon juice salt ans turmeric powder and leave it for at least 2 hours.
After 2 hours add in all the ingredients mentioned for the chicken 65 and again leave it for 2 hours. By doing this the chicken will be soft from inside and crispy from outside.
After 2 hours deep fry them first few minutes in medium flame till it turns out golden brown.
Now lets prepare biryani masala. For making masala soak all the ingredients mentioned under the biryani masala list for 10 mins and grind it in a fine paste.
Now place a cooker in a low flame and heat oil. Add in the ground masala and saute till the the raw smell goes off
Next add in chopped onions and ginger garlic paste fry them till it turns light pink. Now add in the tomatoes and stir well.
Add in chili powder,coriander powder,salt,turmeric powder,garam masala and salt. Next add in chopped coriander and mint leaves and stir in the soaked biryani rice.
Now add in the fried pieces of chicken and stir well. Next add water and coconut milk. Check the seasoning add salt if needed and close the cooker and let the biryani cook till 2 whistles.
Serve hot with chilled raita.
INGREDIENTS
SERVING: 4
2 cups of washed and soaked basmati rice (i have used the smaller variety known as zeerak samba)
1 small tomato chopped.
1 tbsp of ginger garlic paste.
1 tsp chili powder.
1 tsp coriander powder.
1/4 tsp Turmeric powder.
1/2 tsp garam masala
Salt to taste.
2 glass of coconut milk and 2 glass of water (refer notes)
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