When you can’t wait to dig in even before the dish is layered.
Chicken sukhaa as they call it here in Maharashtra. TGIF !
Ingredients:
100 gm Basmati Rice
150 gm Chicken Pieces
100 gm beaten Yogurt (curd)
100 gm sliced onion
60 gm medium Tomato chopped 1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
1 tsp Coriander Powder
30 ml Warm Milk
Saffron a pinch
Salt to taste
30 gm / butter
Grind to Paste: 1 tsp Ginger Paste
1/2 tsp Garlic Paste
1/4 cup Coriander Leaves
1/4 cup Mint Leaves
3 -4 Green Chillies
For garnish 2 tbsp Green Coriander Leaves
2 tbs Mint Leaves (Pudina)
How to make easy chicken biryani :
First make a fine paste of all the ingredients under the Grind to paste using a tablespoon of water.
Mix tomato puree, yogurt, green paste made earlier, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
Marinate the chicken with this mixture and keep aside for 3-4 hours in refrigerator.
Heat oil in a pan. Fry the onions until golden brown.
In a small bowl take the warm milk and soak the saffron in it and keep aside.
Add the marinated chicken and cook for 10 minutes. Stir occasionally.
Now add the beaten curd and chopped tomato and cook further till the oil separates.
Check the salt at this stage as later you cannot add the salt.
Now add the rice and mix well with soft hand as not to break the rice grains.
Add 4 cups of water to the rice. Mix saffron in milk and add to it.
Add cardamom powder. Stir once.
Cover the lid and cook on low flame till the rice is done.
Take it out on a rice platter.
Garnish with green coriander and mint leaves and serve hot.
This chicken biryani goes well with mix vegetable raita.
Take out some of the chicken if you would want to have it as a snack as I did.
Recipe : Contributed by Nitu Bajwa
Macros : F33:P52:C97 gm
Total Calories : 902 cal
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