Chicken Biryani Recipe
Chicken biriyani is a spicy and very rich preparation of chicken with rice along with vegetables like potatoes and onions. Flavored and spiced with a a lot of masalas, the chicken curry is complete as a meal in itself and can be served with a side salad. This chicken biriyani recipe can be prepared in the microwave.
Ingredients
For the Rice
400 gms basmati rice
650 ml water
2.5 tsp salt
2 sticks cinnamon
2 bay leaves
4 cloves
8-10 peppercorns
4 black cardamoms (crushed)
2 tsp oil
For the Curry
800 gms chicken (cut into 8-10 pcs)
200 gms onions
6-8 flakes garlic
1 piece ginger
1/2 tsp cumin seeds
65 gms tomato puree
4 tbsp curd
1/2 tsp green cardamom powder
1/2 tsp mace powder
Salt to taste
1/2 tsp kewra essence (optional)
1/4 tsp turmeric powder
1.5 tsp red chilli powder
1.5 tsp garam masala powder
3 tbsp oil ghee
For the Garnish
1 tsp green cardamom powder
1 tsp mace powder
2 tbsp coriander leaves (finely chopped)
2 tsp garam masala powder
A pinch of saffron
2 tsp milk
Few drops yellow colour (optional)
2 tsp green chillies (finely chopped)
Directions
For the Rice Pour the water, in a 2 litre deep dish, add bay leaves, cinnamon stick, cloves, peppercorns and black cardamoms and boil on 100% power for 3:00 minutes.
2.Add the rice, oil and salt.
Mix and micro wave, partially covered on 100% power for 8-10 minutes till almost cooked.
Mix gently and allow to stand covered with an aluminum foil lid for 10 minutes discard the whole spices and keep the rice aside.
For the curry Grind the onions, ginger & garlic to a paste.
Heat oil/ ghee, in a 1.5 litre deep dish, on 100% power for 1:30 minutes.
Add the cumin seeds and microwave on 100% power for 30 sec.
Add the onion paste and microwave on 100% power for 9:00 minutes.
Stir 2-3 times during cooking.
Add salt, red chilli powder, garam masala powder, coriander powder, turmeric powder and tomato puree.
Mix and microwave on 100% power for 1:30 minute.
Add the chicken pieces, 125 ml water, green cardamom powder, mace powder and kewra essence (optional).
Mix and microwave partially covered on 100% power for 9:00 minutes Stir 2-3 times during cooking.
Divide the rice into 3 portions.
Arrange 1/3 rice in a lightly greased deep ovenproof dish top, with a layer of chicken curry.
Spread another layer of rice, sprinkle with half the garam masala powder, cardamom powder, mace powder, green chillies, coriander leaves, and saffron dissolved in a little luke warm milk (add the colour to the milk, if desired), sandwich between a layer of chicken curry and rice and sprinkle with remaining green chillies, coriander leaves, garam masala powder, green cardamom powder, mace powder and saffron and colour dissolved in milk.
Dot with a little ghee/ butter.
Cover and microwave on 100% power for 2 minutes.
Allow to stand covered for 10 minutes be fore serving
2.Add the rice, oil and salt.
Mix and micro wave, partially covered on 100% power for 8-10 minutes till almost cooked.
Mix gently and allow to stand covered with an aluminum foil lid for 10 minutes discard the whole spices and keep the rice aside.
For the curry Grind the onions, ginger & garlic to a paste.
Heat oil/ ghee, in a 1.5 litre deep dish, on 100% power for 1:30 minutes.
Add the cumin seeds and microwave on 100% power for 30 sec.
Add the onion paste and microwave on 100% power for 9:00 minutes.
Stir 2-3 times during cooking.
Add salt, red chilli powder, garam masala powder, coriander powder, turmeric powder and tomato puree.
Mix and microwave on 100% power for 1:30 minute.
Add the chicken pieces, 125 ml water, green cardamom powder, mace powder and kewra essence (optional).
Mix and microwave partially covered on 100% power for 9:00 minutes Stir 2-3 times during cooking.
Divide the rice into 3 portions.
Arrange 1/3 rice in a lightly greased deep ovenproof dish top, with a layer of chicken curry.
Spread another layer of rice, sprinkle with half the garam masala powder, cardamom powder, mace powder, green chillies, coriander leaves, and saffron dissolved in a little luke warm milk (add the colour to the milk, if desired), sandwich between a layer of chicken curry and rice and sprinkle with remaining green chillies, coriander leaves, garam masala powder, green cardamom powder, mace powder and saffron and colour dissolved in milk.
Dot with a little ghee/ butter.
Cover and microwave on 100% power for 2 minutes.
Allow to stand covered for 10 minutes be fore serving
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