Indian recipes

Sofyani Chicken Biryani

Course : Indian
Serves: 4

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Ingredients:

600 gram chicken

600 gram Basmati rice -- parboiled

3/4 cup ghee or oil

---MIX FOR THE MARINADE---

2 1/2 cups curd -- (500 ml)

2 tablespoons ginger-garlic paste

1 tablespoon chile powder

20 grams salt or to taste

1 tablespoon garam masala powder

1 tablespoon almond powder

3 medium potatoes -- cubed and fried

1 dash a few strands saffron

1/4 teaspoon turmeric powder

50 grams coriander leaves -- chopped

6 medium green chiles -- slit lengthwise

---TO TEMPER---

2 pieces bay leaves

5 pieces cinnamon

2 whole cloves

2 pieces cardamoms

2 pieces petals mace

---ACCOMPANIMENTS---

3 medium tomatoes -- thickly sliced

8 medium green chiles -- slit lengthwise

100 gram anjeer -- (dry figs)

1 tablespoons birishta -- (onions fried crisp and powdered)

1 bunch a handful of coriander leaves -- chopped

1 tablespoons lime juice and milk as required

Preparation / Directions:

HEAT oil or ghee. Add the tempering and fry for a minute. Add the parboiled rice, stir lightly and keep aside. Marinate the chicken with the marinade mixture for 30 minutes. LINE a heavy bottomed pan with double foil. Arrange thickly sliced tomatoes to cover the base. Place the marinated chicken over it. Arrange green chiles, dry figs and then two-thirds of the white rice over it. Color the remaining rice yellow and spread over it. Sprinkle birishta, coriander leaves, lime juice and 180 ml milk over the rice. Lastly pour the oil or ghee over. Seal the pan and cook on medium heat for 35 minutes or until done.

Sofyani Chicken Biryani

Ingredients:

Preparation / Directions:

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