| CHICKEN BIRYANI | Method |
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| LRNK Basmati Rice 2 Cups Chicken pieces 3/4 Kg Milk 1/2 cup Thick yogurt 1 cup Onions sliced and fried brown 3 medium Ginger-Garlic-Green Chilli paste 3 tsp Tomatoes chopped 2 medium Green chillies slit 3 Ginger cut into thin strips 1" piece Oil to deep fry 3 tbsp Red chilli powder 1/4 tsp |
Turmeric powder 1/4 tsp Cumin seeds 1 tsp Garam masala powder 1/2 tsp Green cardamoms 3-4 Cinnamon 1 inch stick Bay leaves 2 Cloves 5-6 Fresh mint leaves torn a few Fresh coriander leaves torn a few Eggs boiled and sliced 4 Salt to taste, Rose water a few drops |
Cut chicken in one inch pieces. Boil rice and set aside. Heat oil in a Wonderchef Granite Wok, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute. Add sliced onions and sauté. Add slit green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix. Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well. |
Add half the fried brown onions. Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves. Sprinkle milk, rose water and remaining browned onions. Cover and cook on low heat for about ten minutes. Garnish with the egg slices and serve hot. |
