Nawabi Biryani My Recipebox:




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Author Vahchef Servings 0 persons
Published October 15, 2007 Cooking Time (mins)
Main Ingredient Chicken Preparation Time mins

Description

Recipe of Nawabi Biryani

Ingredient Name Quantity Unit
Chicken, skinned, cut into serving pieces  1000 Grams
Long grained rice  1/2 Cup
soaked in water for 1/2 hour, washed  
Yoghurt  2 Cup
Clarified butter (ghee)  1 Cup
Milk  1 Cup
Peppercorns  10 Piece
Cloves  8 Piece
Mint, leaves only  8 Springs
Cardamoms  5-6 Numbers
Onions, sliced  4 Numbers
Coriander leaves, chopped  1 Cup
Almonds, blanched, halved  1/2 Cup
Ginger-garlic paste  3 Tablespoons
Chilli powder  2 Teaspoons
Garam masala powder  1 Teaspoons
Mixed cumin seeds and shahjeera  1 Teaspoons
Turmeric powder  1 Teaspoons
Saffron  1/2 Teaspoons
Salt   To Taste

Directions
Mix ginger-garlic paste, salt and yoghurt. Apply to chicken pieces and leave for 1 hour to marinate. 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. 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. Heat remaining 1/4 cup ghee and fry onion slices till brown and crisp. Drain and reserve. 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. Serve hot.
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