Punjabi Chicken biryani Recipes

How to Prepare / Make / Cook - Punjabi Chicken biryani ?

1 whole chicken, disjointed. 125 grams onions. 6 flakes garlic. 2-inch piece ginger. 225 grams sour curds, nicely beaten. 1 tblsp. Garam masala. 1 tblsp. Roasted and ground cumin seeds. Salt and chilli powder to taste.2 cups Delhi rice. 4 cloves. 1 tblsp. Seeds of big black cardamoms. 1 bay leaf, crumpled. ½ -inch piece cinnamon stick, broken into bits. A few drops each of green, yellow and red food colouring. 15 grams each of fried cashewnuts, walnuts, almonds, charoli, pistachios and raisins. Silver or golden foil.

How to cook Punjabi chicken biriyani

Fry the raisins. Blanch almonds, pistachios and walnuts and halve them. Grind onion, ginger and garlic to a paste. Mix with beaten curds along with ground spices and salt and put in the chicken. Let it marinate in it for 4 hours. Heat 5 tblsps. Ghee and put in the chicken along with its marinate. Cover and cook over a slow fire till the chicken is tender and dry. Then keep on stirring till the ghee separates from the masala and remove from fire. Heat 2 tblsps. Ghee and put in the whole spices, after a minute, put in the rice and fry for 5 minutes. pour in 4 cups of water. Bring to a rolling boil, reduce heat and cook the rice till it is almost done and almost all the moisture is absorbed. Remove from fire and divide the rice into 3 equal portions. Colour one yellow, the other red and the third green. Grease a glass flameproof dish and arrange the rice and chicken in layers. Start and finish with a layer of rice. Cover tightly and cook on a very low fire till the rice is tender and completely dry. Cover the nuts with bits of foil and garnish the rice with them serve it straight from the dish.

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