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Chicken Briyani
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Serves
(4 to 5) 50
grams
Ghee Ingredients (A) 1
piece
Cinnamon Stick 3
pieces
Cardamom Seed 1
piece
Star Anise 3
pieces
Cloves Ingredients (B) 100
grams Onion
(finely sliced) 2
stems
Lemon Grass
Ingredients (C) 1
tablespoon
Ginger (paste) 2
tablespoons
Garlic (paste) Ingredients (D) 10
sprigs
Coriander Leaves (pluck the leaves only) 10 sprigs
Mints Leaves (pluck the leaves only) 1
piece
Red Chilli (finely sliced) 2
pieces Green
Chillies (finely sliced) 80
grams Tomatoes
(chopped) 1
teaspoon Cumin
Powder 1
teaspoon Fennel
Powder 1 teaspoon
Fish Curry Powder 3
teaspoons
Chicken Powder Ingredients (E) 600 ml
Water As necessary Salt Ingredients (F) 500
grams
Long Grain Rice ¼
bottle Rose
Water ¼ tin Evaporation
Milk Ingredients (G) Ingredients (H) If necessary Yellow
Liquid Colour
1.
For Ingredients (G), click here: Chicken Masala. 2. Put the rice into a large bowl and
wash it under running water for few times; then soak it in water for about 20 minutes, then strain it and leave it aside. 3. Cut split the red and green chillies into two and
remove the seeds, then slice it. 4. Heat the ghee in a large cooking pot. 5. Add in the Ingredients (A), and fry it till fragrant. 6. Then add in the Ingredients (B), and fry it till golden
brown. 7. Then add in the Ingredients (C), and fry it. 8. Then add in the Ingredients (D), with little water
and fry it well. 9. Add in Ingredient (E). 10. Boil
it for 5 minutes and add in the Ingredients (F). 11. Add in salt if it is necessary. 12. Once the rice is added, stir it occasionally till water level
decreases till the top of the rice, then stir it and cover the pot; cook it in a low flame for 8 minutes. 13. Get another pot, put in the rice topped with Ingredients (G), then layer it again with the rice, then continue
the step and finally finish it off with the rice layer. 14. And cover the pot properly and cook it in a low
flame till cooked. 15.
Add in the Ingredient (H) if necessary; (do not stir it) cover the pot and leave it for 3 minutes or so and
then stir it. Please Click Here And Refer To Tip L For This Particular Dish. |
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Copyright © 2004 Sam's Indian Kitchen. All rights reserved. |