Saturday, July 31, 2010

Chicken Biryani

Shan Bombay Biryani Masala 1/2 box
Shan Sindhi Biryani Massala 1/2 box
Chicken cutups without skin 1
Potatoes 2-3 peeled and cut into halves/quarters
Adrak lasan (Ginger Garlic) paste 1 tbsp
Diced tomatoes 1/2 cup
Yogurt 1/4 cup
Fried onions 1/4 cup
Eggs boiled and cut into halves 3-4
Oil 2-3 tbsp
Zeera (Cumin) whole 1 tbssp
Whole red chillies 2-3
Yellow color
Zafaran (Saffron) optional
Kewra few drops
Fried onions for garnishing
Oil for waghar

Marinate the Chicken with Adrak Lasan paste and half of Bombay Biryani andhalf of Sindhi Biryani masala.

In the meanwhile, peel and cut the potatoes into bigger cubes and soak them in water with a pinch of yellow color.
Deep fry the potatoes until golden brown.


In a skillet, put the oil and add the marinated chicken. Add diced tomatoes, yogurt and fried onions. Bhoonj well.
Add the potatoes.
Cook until chicken is done. In an oven-proof greased baking dish, put a thin layer of rice and add the chicken mixture on top.

Cover it again with the leftover rice while reserving a little bit.
Put a laer of boiled eggs cut into halves or quarters.

Spread some rice over it again.

Sprinkle yellow color and Kewra and Zafaran if available.
In a frying pan, wahgar zeera, whole red chillies in oil and pour over the rice. Sprinkle some fried onions over the rice.
Cover with foil tightly and put on dum in the oven at 400 for 25-30 minutes.





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