Pakhi Chicken biryani ( Chicken Biryani) 

Ingredients : 

For Marination :

Chicken – 2.8 lbs

Red chilli powder – 2 tbsp 

Ginger-garlic paste – 2tsp

Turmeric powder -1/2 tsp 

Salt to taste 

Oil -2 tbsp 

Biryani masala -2 tbsp 

Yoghurt -1/4 cup

Coriander powder -2 tbsp 

Cumin powder -1tbsp 

Lemon juice -2tbsp 

Mint leaves -1/4 cup

Cilantro -1/4 cup 

Clean the chicken throughly, and add all the ingredients listed under marination and mix everything well and rest it for 1 hour -8 hours.

Chicken prep:

Take a wide pan heavy bottomed, add a tbsp of oil and add the chicken to the pan and cook it for good 25-30 minutes on medium flame and keep it aside.
Place half of the cooked chicken in a bowl.

For Rice preparation :
Basmati Rice – 2-1/2 cup 

Whole garam masala :

Shahjeera-1/2 tsp 

Bay leaf -2 no.s

Dhagad phool – 2tbsp 

Cinnamon stick -2 

Cloves -4 no.s

Green Cardamom – 4 no.s 

Star Anise -3 no.s.

Salt – fistful 

Oil- 1tsp

Wash the rice and soak it for at least 45 minutes.

Once the rice  is soaked properly. 

Take a big sauce pot, add lots of water, add salt, and all the masala and bring it to boil, add rice and cook it until 70% done.

Once it is done shift the rice and water separately.

Mint leaves -1/4 cup

Cilantro -1/4 cup

Fried onions -1cup

Ghee( clarified butter)- 2tbsp 

Food coloring -1tsp mixed with water 

To the pan of  half portion Chicken, Spread half of rice on Chicken and add fried onions, mint leaves, and place  half of chicken which is kept aside and add it  to the pan and spread the remaining rice, add mint leaves, Cilantro and Fried onions.




Spread the food coloring on the rice.


Top it with ghee and close the lid and place the pan on a chapathi pan to avoid burning.


And cook it on medium flame for 25 minutes.

Serve it hot with raita.


Notes:

1) always add oil to the boiling water it will help in avoiding sticking.

2) If you have saffron add it the hot water or a milk and soak it for 30 minutes.

Have  a great week ahead.
Love,

Saraah.

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