DELHI BIRYANI
Ingerdients:
1: chicken 1 kg (cut in 12 pieces)
2: rice 700g (boiled 80% with 2 tbsp salt, cumin seeds 1 tbsp)
3: thick greek yogurt 1 & 1/2 cup
4: fried onions 1 cup
5: coconut 1 tbsp & cashew nuts 15 (grind to a paste with little milk)
6: ginger & garlic paste 2 tbsp
7: garam masala powder 1/2 tsp
8: coriander powder 1 tbsp
9: lemon juice 3 tbsp
10: red chilli powder 1 tsp
11: turmeric 1/2 tsp
12: salt 1 & 1/2 tsp
13: green cardamom 4
14: cloves 5
15: black pepper corn 8
16: black cardamom 2
17: cinnamon stick 1
18: potatoes 3 medium (boil with 1 tsp salt & fry)
19: butter 50g (cut in cubes)
20: milk 1/4 cup
21: saffron few strands
22: kewra water 1 tbsp
23: fried onions 1/2 cup
24: bullet green chilli 3 (sliced)
25: oil 1/2 cup
26: mint 20 to 25 leaves
27: fresh coriander 1/2 cup
Recipe:
1: heat oil add cinnamon stick, cloves, black pepper corn, green cardamom, black cardamom, ginger & garlic paste, fry on high flame for 1 minute.
2: add the coconut & cashew nut paste, coriander powder, salt, red chilli powder, turmeric, fried onions, water 1/2 cup cook till the oil comes on surface, on high flame.
3: now add the chicken and fry on high flame till it changes colour.
4: add yogurt mix, wait for a boil on high flame, then cover and cook on low to medium till the oil comes on surface and chicken is tender.
5: now add lemon juice, garam masala powder, potatoes mix well and close the flame.
6: then transfer the chicken curry in a bigger pot add green chilli, fried onions, mint, coriander, rice, mix milk & saffron spread it on the rice, kewra water, butter cover the lid with a tea towel and for first 10 minutes on high flame and then simmer for 5 minutes on low flame.
7: mix and serve hot.
1: Chutney, Raita & Salad Recipes
2: Rice Recipes
3: Meat, Chicken, Fish & Eggs Recipes
6: Naan, Roti, Parath, Poori & Dough Recipes
7: Desserts, Sweet Dish & Drinks Recipes
COOK WITH FAIZA