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Surfindia » Recipe » West India Cuisine » Maharashtra » Nawabi Biryani

Nawabi Biryani

Rice spiced with chicken and spices

Ingredients Nawabi Biryani
  • 1 kg: Chicken, skinned, cut into serving pieces
  • 1 1/2 cups: Long grained rice, soaked in water for 1/2 hour, washed
  • 2 cups: Yoghurt
  • 1 cup: Clarified butter (ghee)
  • 1 cup: Milk
  • 10 pcs: Peppercorns
  • 8 pcs: Cloves
  • 8 sprigs: Mint, leaves only
  • 5-6: Cardamoms
  • 4 medium size: Onions, sliced
  • 1 cup: Coriander leaves, chopped
  • 1/2 cup: Almonds, blanched, halved
  • 3 tbsp: Ginger-garlic paste
  • 2 tsp: Chilli powder
  • 1 tsp: Garam masala powder
  • 1 tsp: Mixed cumin seeds and shahjeera
  • 1 tsp: Turmeric powder
  • 1/2 tsp: Saffron
  • Salt to taste
Method
  1. Mix ginger-garlic paste, salt and yoghurt. Apply to chicken pieces and leave for 1 hour to marinate.
  2. Heat 1/2 cup ghee and add cumin seeds and shahjeera, cloves, cardamoms, peppercorn and almonds. Add chicken, turmeric, chilli powder, garam masala powder, and 1/2 cup water. Cook till chicken is tender. Add coriander and mint leaves. Reserve.
  3. Heat 1/4 cup ghee in a pressure cooker and add rice. Fry till golden brown. Add 3 cups water and pressure cook till the rice is done but not soft.
  4. Heat remaining 1/4 cup ghee and fry onion slices till brown and crisp. Drain and reserve.
  5. In a large pan, put a layer of rice. Top with a few fried onion slices and saffron strands. Add a layer of chicken. Repeat till all rice and chicken pieces are over. Cover tightly and finish cooking in an oven or by placing the pan on a hot griddle till each grain of rice is fluffy and the biryani is aromatic.
  6. Serve hot.



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