Cookbook:Chicken Biryani

Chicken Biryani
Category	Rice recipes
Servings	2
Difficulty

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Ingredients

• 2 cups rice (preferably Basmati)
• 500 g (1 lb) chicken
• 6 tablespoons oil
• 300 ml (10 oz) yoghurt
• 3 cloves of garlic, crushed and chopped
• 1.5 cm ginger, peeled and sliced

• 5 large onions, chopped
• ½ cup tomatoes, puréed
• 2 chiles, chopped
• 1 teaspoon turmeric powder
• 5–6 strands saffron
• 8 cloves
• 10 cm (4 inches) cinnamon stick
• 5 black pepper corns
• 8 cardamom pods
• 1 teaspoon cumin
• Salt to taste

Procedure

Chicken biryani being prepared for 2000 people in Bidar, India.

1. Cook soaked and washed rice.
2. Marinate the chicken in lemon juice, yoghurt, ginger, garlic, salt, turmeric powder, cumin powder, cloves, chillis, chopped tomatoes, and tomato purée.
3. Heat oil in a pan, add onions, and cook until onions turn golden brown. Add these to the chicken.
4. Grease a heavy-bottomed deep and wide mouthed pan. Add a layer of rice. Put in the chicken mixture, top with the rest of the rice, and put the saffron on top.
5. Bake in the oven for 1–1½ hours at 150°C (300°F); cut into a piece of chicken to see if it is cooked.
6. Serve the biryani with yoghurt on the side.

External links

• Chicken Biryani Video Demonstration
• Recipe for making Chicken Biryani
• Briyani.Net An website exclusively dedicated for Biryani and allied dishes