Ingredients and quantity
- Chicken – 250gms.
- Basmati rice – 150gms.
- Onions – 100gms.
- Tomatoes – 75gms.
- Cinnamon / Cardamom / Cloves/star anise – 5gms.
- Oil – 20ml.
- Clarified butter – 30gms.
- Ginger and garlic paste – 20gms.
- Lemon juice – ½ nos.
- Green chillies – 20gms.
- Salt – To taste.
- Cashew nuts – 20gms.
- Coriander leaves – 20gms.
- Mint leaves – 20gms.
Method of preparation
- Wash and soak the rice for 20 minutes.
- Heat oil fry the cashew nuts and in the same oil fry 25gms of onions & spare for garnish.
- Use the same oil add the cinnamon, cardamom, cloves, ginger garlic paste, green chillies, onions, salt and tomatoes. Add the chicken and saute very well till it is done (take care to cut the chicken in to large chunks).
- Add water 1 ½ times the rice (for basmati rice). Add the soaked rice along with chopped coriander leaves and mint leaves. Cook till all the water has evaporated. Sprinkle the lime juice and clarified butter seal the rice bowl with a tight lid.
- Place it on a griddle plate or put charcoal on top and beneath.
- Open the biriyani after 15minutes and serve garnished with browned onions and cashew nuts.
Chicken Biriyani