Chicken pukhi Biryani
| Author | sreya85 | Yield | No Value |
|---|---|---|---|
| Published | Jan 27, 2008 | Cooking Time | 1 hour |
| Recipe Type | Rices | Preparation Time | 30 min |
| Ingredient | Chicken | Standing Time | 1 hour |
Description:
Chicken biryani cooked in pukhi style ( cooked separately)
Chicken biryani cooked in pukhi style of cooking the rice and chicken separately and then combining together
Chicken biryani cooked in pukhi style of cooking the rice and chicken separately and then combining together
Recipe of Chicken pukhi Biryani
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Curd | 2 | Cup |
| Chopped Mint | 1 | Bunch |
| Saffron | 1/4 | Grams |
| Salt | To Taste | |
| Red Chili Powder | 3 | Teaspoons |
| Chopped Coriander | 1 | Bunch |
| Rose Water Optional | 2 | Tablespoons |
| Ginger Garlic Paste | 4 | Tablespoons |
| Golden Fried Sliced Onions | 3/4 | Cup |
| Sliced Onions | 1 | Cup |
| Oil | 50 | Grams |
| Biryani Masala | 4 | Tablespoons |
| Black Cumin Seeds | 1/2 | Teaspoons |
| Garam Masala Whole | 4 | Teaspoons |
| Chicken Pieces | 1000 | Grams |
| Basmati Rice | 500 | Grams |
Directions
- Soak basmati rice in a container for 30 min.
- Take a pan add oil, garam masalas, onions sliced, salt, ginger-garlic paste and mix well let the onions become into slight golden color then add the chicken.
- Spread the chicken evenly in the pan then add Biryani masala, green chillies, mint leaves, coriander leaves, lemon juice, red chilli powder, curd and close the pan with the lid and cook for 10 min.
- Take a bowl add water to cook rice, let the water boil, then add little oil, salt, zeera and soaked rice into it. Cook till the rice is done up to 90% once it is done remove it and strain the rice.
- Now remove some chicken in another bowl then add rice, fried onions, mint leaves, coriander leaves, saffron then add chicken, mint, coriander, saffron, onion fried close it with a lid.
- Now take bowl add all purpose flour make dough and seal the lid to avoid steam, cook in the oven for 20 min.
Posted Jan 27, 2008
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