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CHICKEN BIRYANI
METHOD
Wash rice twice and soak in just enough
water to cover it for an hour with the
cinnamon stick. Drain off water. Keep aside.
Wash chicken well. Drain. Beat together curd,
salt, coriander, ginger and garlic pastes. Add
chicken and marinate for 2 hours.
In a bowl, mix
ghee
, green cardamoms,
black cumin, bay leaf, chillies, cloves and
onion. Cook uncovered in microwave on
HIGH for 4 minutes. Mix with chicken in its
marinade. Add rice, marinated chicken and
chicken stock. Cover and cook in microwave
on HIGH for 15 minutes. Mix the saffron with
a little water. Soak for 15 minutes.Microwave
on HIGH for 1 minute. Stir and pour on top of
biryani.Allow standing time of 5 minutes.
PREPARATION TIME: 20 mins COOKING TIME: 20 mins SERVES: 4
INGREDIENTS
1 ½ cups Basmati Rice
400 gm Chicken, boneless, diced
1 Medium-sized onion, sliced
½ cup Curd
2 tbsp Ginger paste
2 tbsp Garlic paste
¼ cup Fresh coriander, chopped
1½ tsp Salt
2 tbsp
Ghee
3 Green cardamoms
1” stick Cinnamon
½ tsp Black cumin (
shah jeera
)
1 Bay leaf
3 Cloves
2 Green chillies, finely chopped
3½ cups Chicken stock or water
½ tsp Saffron threads
A