Recipe of the Week: Biryani

Biryani

Ingredients :

kilogram Boneless Chicken (cut into 4 cm cubes)
1 tbsp. Heavy Cream
A pinch of Saffron (Zaafran)
1 Onion (sliced)
1 tsp. Garlic Paste (Pisa Lehsan)
2 tbsp. Lemon Juice (Nimbu Arakh)
1 tsp. Salt
tsp. Black Peppers (Pisi Kaali Mirch) (grounded)
2 cups Basmati Rice
1 tsp. Salt
2 to 3 tbsp. Butter (Makhan)
2 Egg Yolks (beaten)
tsp. Black Pepper (Pisi Kaali Mirch) (Grounded)
1 tsp. Salt
tsp. Whole Black Peppercorns (Saabut Kaali Mirch)
Cherry Tomatoes

Method :

Mix the marinade ingredients with the chicken.
And set aside for 4 hours.
Mix the saffron with the cream.
Thread the chicken pieces onto a skewer.
Brush the pieces with some of the saffron-cream mixture.
Wash the rice and let it soak for 1 hour.
Then cook the rice with salt in 5 cups of boiling water then drain.
Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork.
Then the rice back on low heat.
And let it cook for 4 to 5 minutes.
Grill the chicken in a medium-hot oven for 8 to 9 minutes, or until tender, basting with the rest of the saffron-cream mixture.
Then place rice on a platter And arrange chicken on skewers on top of the rice.
Then garnish with the peppercorns and whole cherry tomatoes and serve.

[url] http://www.pakwatan.com/main/pakwannew/viewrecepi.php3?ID=52 9&Type=4[/ur]

hmm...biryani 😃 ..i love biryani 😛
thanks 4 sharing Amna 😃
love
Amina

i love biryani too but i am vegetarian

anyone has vegetarian biryani easy recipe

wow, chicken briyani!!

my favourite too 😆

Originally posted by: Muku

Here is a veg biryani recipe I found on Khana Khazana site.

Kashmiri Biryani

1. 600 gms. Basmati Rice.
2. 100 gms. each of peas, potatoes, carrots, spinach, french beans and cauliflower.
3. 25 gms. each of peeled almonds and cashewnuts (powdered or small pieces).
4. 1 tbspn each of green chili, garlic and ginger paste.
5. salt & garam masala or punjabi masala according to taste.
6. 2 - 2.5 tspn. red chilli powder.
7. 1 tspn. turmeric powder.
8. 1/2 cup curd, about 2 tspn. lemon juice.
9. 1 tspn. powder yellow colour (optional).
10. cloves, tej patta, dalchini according to taste.
11. 2 medium sized tomatoes' puree , 3 large onions.
12. 1/2 cup each of milk and melted ghee or oil.


DIRECTIONS:
1. Prepare rice & cut the vegetables into small cubes & boil them till sufficiently soft.
2. Fry the pieces of alomond & cashewnut till little brown.
3. Heat ghee in a handi, & fry the onions till golden brown.
4. Make a mixture of curd, garlic, ginger, salt, garam masala, turmeric, red chilli powder & fry with onions for 2-3 mins. Add the nuts & tomato puree & fry for 4-5 mins. on medium flame.
5. Add peas & stir for some time. Add rest of the vegetable & little water & cook on low flame till the gravy is thick enough.
6. Optional Add color to the rice & toss the rice a little.
7. Line a handi with foil & arrange 2/3rd rice on it. Add the vegetable gravy then spread the remaining rice on top.
8. Sprinkle milk & lemon juice on top evenly & garnish with coriander leaves & grated carrot.
9. Keep it covered on top of a heated pan and low heat for appox. 5-6 mins. so that the aroma stays.
10. Serve hot with mint-curd.

hey thanks dear

seems good and easy

wud try it out soon