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05-05-2011, 06:07 PM
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SOFIYANI BIRYANI
A tasty and a rich chicken biryani.
Preparation Time : 30-35 minutes
Cooking Time : 35-40 minutes
Servings : 4
INGREDIENTS
Chicken, 1 inch pieces
600 grams
Basmati rice, soaked
1 1/2 cups
Green cardamoms
12
Cloves
12
Cinnamon
4 one-inch sticks
Yogurt, whisked
1 cup
Onions, sliced
2 medium
Almond paste
2 tablespoons
Ginger paste
1 tablespoon
Garlic paste
1 tablespoon
Khoya/mawa, grated
2 tablespoons
Green chillies, cut into thin strips
4
Salt
to taste
Lemon juice
1 teaspoon
Pure ghee
6 tablespoons
Ginger-garlic paste
1 tablespoon
Milk
1 cup
Green cardamom powder
1 teaspoon
Cream
2 tablespoons
METHOD
Put chicken, six green cardamoms, six cloves, two cinnamon sticks, yogurt, onions, almond paste, ginger paste, garlic paste, khoya, green chillies, salt, lemon juice and two tablespoons ghee in a deep pan. Cover and cook on low heat till the chicken is tender. In a separate pan take five cups of water with salt, ginger-garlic paste, remaining green cardamoms, remaining cloves and remaining cinnamon and let it come to a boil. Add rice and milk and cook till rice is three fourths done. Take another pan, spread a layer of half the chicken. With a perforated spoon remove half the rice and spread over the chicken. Repeat these layers once. Sprinkle green cardamom powder and cream in between the layers. Drizzle the remaining ghee from the sides. Cover and cook on low heat for fifteen to twenty minutes. Serve hot.
SOFIYANI BIRYANI
A tasty and a rich chicken biryani.
Preparation Time : 30-35 minutes
Cooking Time : 35-40 minutes
Servings : 4
INGREDIENTS
Chicken, 1 inch pieces
600 grams
Basmati rice, soaked
1 1/2 cups
Green cardamoms
12
Cloves
12
Cinnamon
4 one-inch sticks
Yogurt, whisked
1 cup
Onions, sliced
2 medium
Almond paste
2 tablespoons
Ginger paste
1 tablespoon
Garlic paste
1 tablespoon
Khoya/mawa, grated
2 tablespoons
Green chillies, cut into thin strips
4
Salt
to taste
Lemon juice
1 teaspoon
Pure ghee
6 tablespoons
Ginger-garlic paste
1 tablespoon
Milk
1 cup
Green cardamom powder
1 teaspoon
Cream
2 tablespoons
METHOD
Put chicken, six green cardamoms, six cloves, two cinnamon sticks, yogurt, onions, almond paste, ginger paste, garlic paste, khoya, green chillies, salt, lemon juice and two tablespoons ghee in a deep pan. Cover and cook on low heat till the chicken is tender. In a separate pan take five cups of water with salt, ginger-garlic paste, remaining green cardamoms, remaining cloves and remaining cinnamon and let it come to a boil. Add rice and milk and cook till rice is three fourths done. Take another pan, spread a layer of half the chicken. With a perforated spoon remove half the rice and spread over the chicken. Repeat these layers once. Sprinkle green cardamom powder and cream in between the layers. Drizzle the remaining ghee from the sides. Cover and cook on low heat for fifteen to twenty minutes. Serve hot.