Sofyani Chicken Biryani

Recipe Ingredients

600		Chicken
600		Basmati rice - parboiled
3/4 cup	177ml	Ghee or oil
		Mix For The Marinade
2 1/2 cups	592ml	Curd - (500 ml)
2 tablespoons	30ml	Ginger-garlic paste
1 tablespoon	15ml	Chile powder
20		Salt or to taste
1 tablespoon	15ml	Garam masala powder
1 tablespoon	15ml	Almond powder
3		Potatoes - cubed and fried
		A few strands saffron
1/4 teaspoon	1.3ml	Turmeric powder
50		Coriander leaves - chopped
6		Green chiles - slit lengthwise
		To Temper
2		Bay leaves
5		Cinnamon
2		Cloves
2		Cardamoms
2		Petals mace
		Accompaniments
3		Tomatoes - thickly sliced
8		Green chiles - slit lengthwise
100		Anjeer - (dry figs)
		Birishta - (onions fried crisp and powdered) as required
		A handful of coriander leaves - chopped
		Lime juice and milk as required

Recipe Instructions

HEAT oil or ghee. Add the tempering and fry for a minute. Add the parboiled rice, stir lightly and keep aside. Marinate the chicken with the marinade mixture for 30 minutes.

LINE a heavy bottomed pan with double foil. Arrange thickly sliced tomatoes to cover the base. Place the marinated chicken over it. Arrange green chiles, dry figs and then two-thirds of the white rice over it. Color the remaining rice yellow and spread over it. Sprinkle birishta, coriander leaves, lime juice and 180 ml milk over the rice. Lastly pour the oil or ghee over. Seal the pan and cook on medium heat for 35 minutes or until done.

Source:
Baker's Dozen - TVFN (Alford and Duguid)

Rating

Average rating:

6 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.