cooking time 20-25 mints, serve 4-6
ingredients:-
- basmati rice - 2 cups
- water - 4-41/2 cups
- chicken -1 (about 800 gms)
- curds - 1/2 cups
- chilli powder - 1/2 tsp
- ginger - 2cms
- garlic - 4cloves {grind together}
- salt - to taste
- aji-no-moto - 1/2 tsp
- green chillies - 4-6 nos (chopped)
- onions - 5 nos sliced
- mint leaves - 2 tbsp
- coriander leaves - 2 tbsp
- ghee - 6tbsp
- cardamom - 5 nos
- cloves - 5 nos
- cinnamon - 3 nos
- poppe seeds - 2 tsp
method :-
- skin & joint the chicken.
- clean & squeeze dry.
- mix with curds,one teaspoon salt,chilli powder &giner-garlic paste.
- soak for two hours.
- clean the rice.
- place over the cooking plate in the pan of the cooker.
- add water,the remaining salt & aji-no-moto heat ghee in a kadai & fry onions till brown & crisp.
- add the chicken with curds.
- fry till the liquid is absorbed.
- add the powdered ingeredients, mint & coriander leaves.
- remove from fire.
- add to the rice in the cooker.
- mix well & replace the lid.
- switch on to cooking.
- when the rice is done,the switch will automatically move to keep warm.
- switch off after 15 mints.
- mix gently & serve hot or allow to keep warm till time to serve (up to 4 hours).
- garnish if desired with boiled eggs & fried nuts.
tips for using 2-dish pan:-
- place 2 eggs in the 2-dish pan (water is not needed) & cook along with biryani
- shell,slice & use the eggs to garnish the biryani.
instructions:-
for non-stick models:-
- cooking plate is not required.
- fry the masala directly in the non-stick pan.
- then add rice & water.
- gently stir a couple of times during cooking & do not keep warm for more then one hour.
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