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- Marinate chicken pieces with curd , salt and turmeric powder and refrigerate for 1/2 to 1 hr.
- Saute rice in Ghee for 10 mins in low flame.
- Heat oil and ghee in a pan and saute garam masalas(cloves,cinnamon,bay leaves,cardamom) for few secs.
- Add green chilli and sliced onion, saute till it turns golden brown.
- Now add Ginger paste and garlic paste .
- After 10-15 secs add coriander leaves and mint leaves fry this well .
- Add sliced tomatoes to this and saute till the tomatoes gets cooked
- Meanwhile, blend cashews, coconut and poppy seeds and make fine paste.
- Add the paste and marinated chicken with curd to the mixture and have it closed for few mins.
- Now transfer the contents to electric cooker or pressure cooker, along with this add rice and salt.
- Once cooked you may transfer Chicken biriyani to a serving bowl to serve hot with chicken kurma and raita.
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