CHICKEN BIRYANI

"CHICKEN BIRYANI" I AM A GREAT LOVER AND I THINK NO ONE HATES IT.WHERE EVER WE GO WE FIRST ORDER BIRYANI. I GO CRAZY WITH TASTING DIFFERENT VARITIES OF BIRYANI.

INGREDIENTS:

CHICKEN	250GRAMS
ONIONS	3 SLICED
TOMATOES	5-6 (FINELY CHOPPED)
CURD	1CUP
GINGER GARLIC PASTE	3-4TSP
BASMATI RICE	2CUPS
BAY LEAVES	4-5
STAR ANISE	2
CLOVES	6
CINAMMON STICK	3 PIECES(1 INCH)
MARATI MOGGI	2
GREEN CHILIES	6
PUDHINA	1CUP
CORIANDER LEAVES	1CUP
TURMERIC POWDER	1/2TSP
SALT	AS DESIRED
CHILI POWDER	2-3TSP(ACCORDING TO SPICYNESS)
WATER	4CUPS(CUP USED FOR MEASURING RICE)

METHOD:

• CLEAN AND WASH THE CHICKEN,TAKE IT IN TO A BOWL,ADD 1TSP GINGER GARLIC PASTE,RED CHILI POWDER,SALT,TURMERIC ,CURD.MIX IT WELL AND MARINATE IT FOR 20 MINUTES.

• WASH RICE AND SOAK IT FOR 5 MINUTES.

• HEAT OIL IN A THICK BOTTOMED VESSEL,ADD STAR ANISE,CLOVES,BAY LEAVES,CINAMMON STICK,MARATI MOGGU AND SAUTE THEM.

• NOW ADD ONIONS,GREEN CHILIES AND FRY THEM TILL BROWN,ADD GINGER GARLIC PASTE SAUTE IT,NOW ADD PUDHINA LEAVES, CHOPPED CORIANDER LEAVES AND SAUTE IT.

• ADD CHOPPED TOMATOES,COOK UNTIL IT BECOMES SOFT.ADD MARINATED CHICKEN,STIR IT AND COVER IT WITH A LID AND STIR IT PERIODICALLY.

• WHEN THE CHICKEN IS COOKED,ADD WATER ALLOW IT BOIL.

• DRAIN ALL THE WATER FROM THE RICE AND ADD IT TO IT.COOK TILL THE RICE IS 80% COOKED.

• HEAT A TAWA,PLACE THE  VESSEL ON THE TAWA,COVER THE LID,ALLOW IT COOK ON DUM FOR 20 MINUTES ON LOW FLAME AND OFF THE GAS.

SERVE IT HOT WITH RAITHA OR GONGURA PICKLE

NOTES:

1. YOU CAN ALSO ADD MORE CHICKEN AS DESIRED .
2. DONT OVER COOK THE RICE.
3. DO NOT SOAK THE RICE IN WATER MORE TIME.