This is one of the favourite Indian dish that people used to try it in different restaurants to enjoy the different tastes of chicken biryani with family or friends.
Here we can prepare tasty chicken biryani on our own by looking over this recipe.
Ingredients:
300 gms Basmati Rice, 25 gms Butter, 1 large Onion, finely sliced
one bay leaf, three Cardamom pods, a small cinnamon stick,
1 tea spoon turmeric, 4 skinless chicken breasts cut into large chunks,
4 table spoon curry paste, 85 gms raisins, 850 ml chicken stock,
30gms coriander, half chopped, half leaves picked, 2 table spoon toasted
flaked almonds
Preparation:
1. Soak 300 gms Basmati rice in warm water. Wash it with cold water untill pure water comes out.
2. Heat 25 gms butter in a saucepanand cook the finely sliced onion by adding 1 bay leaf, 3 cardamom pods and 1 cinnamon stick to it for 10 minutes.
3. Sprinkle 1 tablespoon turmeric powder in it and now add 4 chicken breasts which cut into 4 large chunks and add 4 tablespoon curry paste. Cook untill aromatic.
4. Now take the rice and stir it in the saucepan by adding 85 gms raisins and then pour 850 ml chicken stock over it.
5. Close the pan with a tight fitting lid to not to escape moisture from the pan and boil it hardly for sometime and then lower the heat to miminum and now cook the rice for another 5 minutes.
6. Turn off the heat and it for 10 minutes. Stir it well by mixing with 15 gms chopped coriander. Before serving it, scatter the remaining 15 gms corriander leaves over the rice with 2 tablespoon toasted almonds.
Here we can prepare tasty chicken biryani on our own by looking over this recipe.
Ingredients:
300 gms Basmati Rice, 25 gms Butter, 1 large Onion, finely sliced
one bay leaf, three Cardamom pods, a small cinnamon stick,
1 tea spoon turmeric, 4 skinless chicken breasts cut into large chunks,
4 table spoon curry paste, 85 gms raisins, 850 ml chicken stock,
30gms coriander, half chopped, half leaves picked, 2 table spoon toasted
flaked almonds
Preparation:
1. Soak 300 gms Basmati rice in warm water. Wash it with cold water untill pure water comes out.
2. Heat 25 gms butter in a saucepanand cook the finely sliced onion by adding 1 bay leaf, 3 cardamom pods and 1 cinnamon stick to it for 10 minutes.
3. Sprinkle 1 tablespoon turmeric powder in it and now add 4 chicken breasts which cut into 4 large chunks and add 4 tablespoon curry paste. Cook untill aromatic.
4. Now take the rice and stir it in the saucepan by adding 85 gms raisins and then pour 850 ml chicken stock over it.
5. Close the pan with a tight fitting lid to not to escape moisture from the pan and boil it hardly for sometime and then lower the heat to miminum and now cook the rice for another 5 minutes.
6. Turn off the heat and it for 10 minutes. Stir it well by mixing with 15 gms chopped coriander. Before serving it, scatter the remaining 15 gms corriander leaves over the rice with 2 tablespoon toasted almonds.
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