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Chicken Biryani

Madhuri.Dixit's picture
Chicken biriyani is a spicy and very rich preparation of chicken with rice along with vegetables like potatoes and onions. Flavored and spiced with a a lot of masalas, the chicken curry is complete as a meal in itself and can be served with a side salad. This chicken biriyani recipe can be prepared in the microwave.
Ingredients
  Basmati rice 400 Gram (For Making Rice)
  Water 650 Milliliter (For Making Rice)
  Salt 2 1⁄2 Teaspoon (For Making Rice)
  Cinnamon stick 2 (For Making Rice)
  Bay leaves 2 (For Making Rice)
  Cloves 4 (For Making Rice)
  Peppercorns 10 (For Making Rice)
  Black cardamoms 4 , crushed (For Making Rice)
  Oil 2 Teaspoon (For Making Rice)
  Chicken 800 Gram, cut into 8-10 pieces (For Making Curry)
  Onions 200 Gram (For Making Curry)
  Garlic 10 Gram (For Making Curry)
  Ginger piece 1 (For Making Curry)
  Cumin seeds 1⁄2 Teaspoon (For Making Curry)
  Tomato puree 65 Gram (For Making Curry)
  Curd 4 Tablespoon (For Making Curry)
  Green cardamom powder 1⁄2 Teaspoon (For Making Curry)
  Mace powder 1⁄2 Teaspoon (For Making Curry)
  Salt To Taste (For Making Curry)
  Kewra essence 1⁄2 Teaspoon (For Making Curry)
  Turmeric powder 1⁄4 Teaspoon (For Making Curry)
  Red chili powder 1 1⁄2 Teaspoon (For Making Curry)
  Garam masala powder 1 1⁄2 Teaspoon (For Making Curry)
  Oil/Ghee 3 Tablespoon
  Ghee/Butter 1 Teaspoon (plus more for dotting)
  Green cardamom powder 1 Teaspoon (For Garnish)
  Mace powder 1 Teaspoon (For Garnish)
  Nutmeg 1⁄2 Teaspoon
  Garam masala powder 2 Teaspoon (For Garnish)
  Saffron 1 Pinch (For Garnish)
  Milk 2 Teaspoon (For Garnish)
  Green chilies 2 Teaspoon, finely chopped (For Garnish)
Directions

For the Rice Pour the water, in a 2 litre deep dish, add bay leaves, cinnamon stick, cloves, peppercorns and black cardamoms and boil on 100% power for 3:00 minutes.
2.Add the rice, oil and salt.
Mix and micro wave, partially covered on 100% power for 8-10 minutes till almost cooked.
Mix gently and allow to stand covered with an aluminum foil lid for 10 minutes discard the whole spices and keep the rice aside.
For the curry Grind the onions, ginger & garlic to a paste.
Heat oil/ ghee, in a 1.5 litre deep dish, on 100% power for 1:30 minutes.
Add the cumin seeds and microwave on 100% power for 30 sec.
Add the onion paste and microwave on 100% power for 9:00 minutes.
Stir 2-3 times during cooking.
Add salt, red chilli powder, garam masala powder, coriander powder, turmeric powder and tomato puree.
Mix and microwave on 100% power for 1:30 minute.
Add the chicken pieces, 125 ml water, green cardamom powder, mace powder and kewra essence (optional).
Mix and microwave partially covered on 100% power for 9:00 minutes Stir 2-3 times during cooking.
Divide the rice into 3 portions.
Arrange 1/3 rice in a lightly greased deep ovenproof dish top, with a layer of chicken curry.
Spread another layer of rice, sprinkle with half the garam masala powder, cardamom powder, mace powder, green chillies, coriander leaves, and saffron dissolved in a little luke warm milk (add the colour to the milk, if desired), sandwich between a layer of chicken curry and rice and sprinkle with remaining green chillies, garam masala powder, green cardamom powder, mace powder and saffron and colour dissolved in milk.
Dot with a little ghee/ butter.
Cover and microwave on 100% power for 2 minutes.
Allow to stand covered for 10 minutes before serving.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Ingredient: 
Rice

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