Ahmedi Biryani Recipe
Ahmedi Biryani rules the list of the best tasting dishes thanks to this recipe. It is always prepared with Chicken as the key ingredient. There is not a single month when I don't serve this yummy Main Dish! The Ahmedi Biryani is a glorious invention of the Indian cuisine. I am certain we both will agree that this Ahmedi Biryani is very scrumptious.
Ingredients
Chicken 500 gms
Basmati rice 1 1/2 cups
Water 3 cups
Cinnamon 1" stick
Bay leaf 1
Cloves 2
Cardamoms 2
Black peppercorns 5
Yoghurt 1 tbsp
Ginger garlic 1 tbsp
Green chilli 1
Coriander leaves 1/2 tbsp
Onion 1
Hot water 1/2 cup
Sugar 1 tsp
Red chilli powder 1/2 tsp
Coriander powder 1/2 tsp
Fried cashew nuts and fried onion rings for garnishing
Ghee 1 tbsp
Salt as per taste
Directions
Pour 3 cups of water in a large pot.
Add to this, the rice, salt and half of all the spices.
Mix all these ingredients well.
Cook the rice till it is half done.
Drain away the entire water, spread the rice on a plate and allow it to cool.
Take the onions and chop them into fine slices.
Also, slit the green chillies.
Put ghee in another pan and heat it.
Wait till the ghee starts bubbling.
Then add the remaining spices to it and saute til it gives out an aroma.
Next, take the chopped onions and add it to the pan.
Saute till it turns golden brown in colour.
Add the chicken pieces, masala powders, green chilli, coriander leaves, ginger garlic, salt and sugar.
Pour the hot water into it.
Mix it well.
Cover it, simmer and cook for the next 20 mins or until the chicken pieces become soft.
Next, pour the yogurt.
Simmer and wait till the gravy thickens.
Take another big pot and grease with melted ghee or butter.
Arrange the rice and the chicken in layers in the pot.
Arrange them in alternate layers till the entire amount of rice and chicken has been used.
Cover the pot with a lid.
Make dough from wheat flour and use it to seal the edges of the lid.
Place a tawa on the flame and put the sealed pot on the tava.
This is done to ensure that the pot is not on the direct flame.
Cook the rice on a low flame for the next 25 mins or till the rice is fully cooked.
Alternately, the biryani can be baked in a preheated oven at 375°F or 185°C for 15-20 mins.
Garnish with fried cashew nuts and fried onion rings.
Add to this, the rice, salt and half of all the spices.
Mix all these ingredients well.
Cook the rice till it is half done.
Drain away the entire water, spread the rice on a plate and allow it to cool.
Take the onions and chop them into fine slices.
Also, slit the green chillies.
Put ghee in another pan and heat it.
Wait till the ghee starts bubbling.
Then add the remaining spices to it and saute til it gives out an aroma.
Next, take the chopped onions and add it to the pan.
Saute till it turns golden brown in colour.
Add the chicken pieces, masala powders, green chilli, coriander leaves, ginger garlic, salt and sugar.
Pour the hot water into it.
Mix it well.
Cover it, simmer and cook for the next 20 mins or until the chicken pieces become soft.
Next, pour the yogurt.
Simmer and wait till the gravy thickens.
Take another big pot and grease with melted ghee or butter.
Arrange the rice and the chicken in layers in the pot.
Arrange them in alternate layers till the entire amount of rice and chicken has been used.
Cover the pot with a lid.
Make dough from wheat flour and use it to seal the edges of the lid.
Place a tawa on the flame and put the sealed pot on the tava.
This is done to ensure that the pot is not on the direct flame.
Cook the rice on a low flame for the next 25 mins or till the rice is fully cooked.
Alternately, the biryani can be baked in a preheated oven at 375°F or 185°C for 15-20 mins.
Garnish with fried cashew nuts and fried onion rings.
