Sweet memories of making it for Da Kids for son John’s birthday. click for my original recipe
This is another variation of chicken biryani where chciken and rice are cooked seperately till almost done and later layered and finished to perfection
Servings | Prep Time |
4 people | 30 minutes |
Cook Time |
30 minutes |
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This is another variation of chicken biryani where chciken and rice are cooked seperately till almost done and later layered and finished to perfection
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Ingredients
- 500 grams Basmati rice
- 4 tbsp biryani masala
- 1/2 tsp black cumin seeds
- 1000 grams Chicken pieces
- 1 bunch chopped coriander
- 1 bunch chopped mint
- 2 cups Curd
- 4 tsp garam masala whole
- 4 tbsp ginger garlic paste
- 3/4 cup Golden fried sliced onions
- 50 grams oil
- 3 tsp Red chili powder
- 2 tbsp Rose Water optional
- 1/4 gram Saffron to taste Salt
- 1 cup Sliced onions
Servings: people
Units:
Instructions
- Soak basmati rice in a container for 30 min.
- Take a pan add oil,garam masalas,onions sliced,salt,ginger garlic paste mix well let the onions become into slight golden colour then add the chicken.
- Spread the chicken evenly in the pan then add Biryani masala,green chillies,mint leaves,coriander leaves,lemon juice,red chilli powder,curd close the pan with the lid and cook for 10 min.
- Take a bowl add water to cook rice, let the water boil, then add little oil,salt,zeera and soaked rice into it cook till the rice is done up to 90% once it is done remove it and strain the rice.
- Now remove some chicken in another bowl then add rice,fried onions,mint leaves,coriander leaves,saffron, then add chicken,min,coriander,saffron,onion fried close it with a lid.
- Now take bowl add all purpose flour make dough and seal the lid to avoid steam,keep it oven for 20 min
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Prep Time | 15 minutes |
Cook Time | 45 minutes |
Servings |
people
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Ingredients
- 4 each boneless skinless chicken breasts
- 4 tsp olive oil
Tomato Sauce
- 1 tsp Extra Virgin Olive Oil
- 1 onion finely chopped
- 1 stalk celery
- 1 whole red pepper, seeded and diced
- 1 garlic clove crushed tomatoes
- 1 14 oz can chopped tomato
- 2/3 cup chicken stock
- 1 tbsp tomato paste
- 2 tsp superfine sugar
- 1 tbsp chopped basil
- 1 tbsp chopped parsley
To Assemble
Ingredients
Tomato Sauce
To Assemble
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Instructions
- Make the tomato sauce, heat 1 tbsp oil in frying pan, and gently cook the onion, celery, pepper and garlic until tender
- add the tomatoes with their juice, the stock, sugar and herbs. Season to taste, bring to boil for 30 minutes
- flatten the chicken breasts, pound or rolling pin under plastic wrap to make 1/4 inch slices
- season the flour with salt and pepper. coat and pan fry the chicken for about 3-4 minutes. Preheat the oven 350 degrees
- layer the casserole dish with sauce, chicken, cheese and breadcrumbs, cook for 30 minutes.
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