Tiruvathirai Kali

                                 CHICKEN BIRYANI

HELLO FOODIES 
 FEW STEPS TO MAKE CHICKEN BIRYANI  WHICH IS EASY TO PREPARE AT HOME

STEP 1:

1)TAKE A BOWL

2)TAKE 500 GRAMS OF CHICKEN

ADDING THE INGREDIENTS

1. ONE TABLE SPOON  SHAH JEERA (Caraway seed)
2. ONE TABLE SPOON  GINGER GARLIC PASTE
3. 1/4  CUP FRIED ONION
4. 1/4 CUP CHOPPED CORIANDER
5. TWO TABLE SPOON GHEE
6. SOME MINT LEAVES
7. ADD LEMON JUICE

TIP:  

KEEP THE CHICKEN IN SALT WATER FOR 45 MIN TO GET SOFTER 

NOW MIX ALL THE INGREDIENTS

STEP 2:

NOW ADD THE SPICES 

1. ONE TABLE SPOON RED CHILI POWDER
2. ONE TABLE SPOON CUMIN POWDER
3. ONE TABLE SPOON  CORIANDER POWDER (DHANIYA POWDER)
4. 1/2 TABLE SPOON  GARAM MASALA
5. 1/4 TABLE SPOON  TURMERIC POWDER
6. ADD SALT
7. ADD 250 GRAMS CURD
8. ONE BAY LEAF
9. SOME GREEN CARDAMOM
10. 1 INCH CINNAMON

MIX IT WELL AND REFRIGERATE  FOR AN HOUR 

STEP 3:

TAKE ANOTHER BOWL AND BOIL THE WATER

IN THE BOILING WATER ADD SOME INGREDIENTS

• 5 GREEN CARDAMOM
• 1 INCH  CINNAMON
• 5-6 CLOVES
• ONE TABLE SPOON  SHAH JEERA
• ONE TABLE SPOON GINGER GARLIC PASTE
• 1 BAY LEAF
• SALT
• 1.5 CUP OF BASMATHI RICE 

STEP 4:

• KEEP BASMATHI RICE SOAKED IN WATER FOR 1 HOUR
• COOK ON HIGH FLAME UNTIL 70% DONE

STEP 5:

• NOW STRAIN AND TRANSFER ON MARINATED CHICKEN
• ADD MINT CHOPPED
• 2-3 PINCHES OF GARAM MASALA
• 3-4 TABLE SPOON OF GHEE
• SOME FRIED ONIONS
• ONE TABLE SPOON OF SAFFRON MILK

STEP 6:

 NOW CLOSE WITH LID AND COVER THE SIDES WITH HELP OF ALL MIXED FLOUR DOUGH

STEP 7:

• COOK IT ON LOW FLAME FOR 8-10 MINUTES
• TURN OFF THE FLAME AND REST FOR 15 MINUTES AND SERVE IT