Ingredients
Marinade:
- 1/2 ts turmeric powder
- 2 ts red chili powder
- 1 1/2 ts coriander powder
- 1/2 ts cumin powder
- 1 ts garam masala
- 1 ts ginger paste
- 1 ts garlic paste
- 250 ml curd
- salt to taste
- 1 kg chicken, cut into big chunks
Fried onions:
- 2 ts sunflower oil
- 150 g onion, sliced
Rice:
- 3 L water
- 2 black cardamom
- 2 green cardamom
- 2 cinnamon sticks
- 6 cloves
- 2 bay leaf
- salt to taste
- 1 kg basmati rice, washed
Layering:
- 1 tbs ghee
- 3 green chili, slit
- 2 black cardamom
- 2 green cardamom
- 2 cinnamon stick
- 2 cloves
- 2 bay leaf
- 1 ts fennel seeds
- 100 g onions,sliced
- 4 tbs coriander leaves, chopped
- 5 tbs mint leaves, chopped
Preparation
1. Mix together all the ingredients mentioned under marinade, stir in the chicken chunks and keep it in refrigerator for 1 hour.
2. Add oil and sliced onions in the pan. Heat the pan on highest level up to the roasting window, switch to a low level and roast the onions till they turn golden brown in colour. Remove from the hob and keep them aside.
3. For the rice, add water in the big pot along with all the spices mentioned for rice.Heat the pot on highest level up to vegetable window. Add the washed rice and continue to cook on highest level up to vegetable window, switch to a low level, open the lid and continue to cook for approx. 3 minutes. Switch off the hob and strain the rice and keep it aside.
4. For layering of biriyani, add ghee along with green chillies, onions and whole spices in to the GourmetLine. Heat the pot on highest level up to the roasting window, open the lid and roast the onions till they turn golden brown in colour.
5. Switch to a low level and add the marinated chicken in to the pot and mix well. Add each half the quantity of fried onions, coriander and mint leaves, followed by partially cooked rice. Finally add the rest of the onions, coriander and mint leaves.
6. Close the GourmetLine and heat up on highest level up to the vegetable window, switch to a low level cook for approx. 5 minutes. Switch off the hob and allow the biriyani to rest for approx. 15 minutes before serving.
7. Serve biriyani with onion raita
This recipe has been tested and approved by AMC.
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