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Spicy Chicken Briyani Recipe

Ingredients to prepare Chicken Briyani

1. Chicken                    - 1 kg

2. Basmati Rice            - ½ kg

3. Onions                     - 2 Big (Sliced)

4. Tomatoes                 - 2 Big (Sliced)

5. Ginger Garlic Paste   - 4 tablespoon

6. Chilly Powder           - 2 ½ tablespoon

7. Coriander powder    - ½ tablespoon

8. Turmeric powder      - ¼ tablespoon

9. Cumin powder          - ½ tablespoon

10. Cloves                    - 4

11. Cardamom             - 2

12. Cinnamom Sticks    - 1

13. Bay leaf                  - 1

14. Corriander leaves   - few

15. Mint leaves - few

16. Oil                          - 5 tablespoon

17. Ghee                      - 2 tablespoon

18. Cashew                  - 8

19. Raisins                    - few

20. Salt as per taste

Method of preparing Chicken Briyani

1. Grind and powder the cloves, cardamom and cinnamom sticks.
2. Heat a pan and add oil, grinded powder, bay leaf and onion and sauté for few mins until the onion turns golden brown.
3. Add the ginger and garlic paste and mint leaves and sauté for another two minutes.
4. Now add the tomatoes and green chillies.
5. After the tomatoes become tender add the chilly powder, coriander powder and turmeric powder and cumin powder mix well and stir together.
6. Wait until the aroma comes out and add salt sprinkle little water so that the masala will not become too dry.
7. Add cleaned chicken pieces and sauté for 10 mins. Pour some water to cook the chicken now close the lid and leave it for 15 mins.
8. By the time cook the basmathi rice separately in a cooker or pan.
9. Add 5 cups of water for ½ kg rice.
10. Now it should be in a thick gravy consistency so that the oil should be seen on the top of the masala.
11. In a small pan pour 1 tablespoon of ghee and fry the cashews and raisins and keep it aside.
12. Take a large bowl to mix all together.
13. First put some cooked basmathi rice in the bowl following by the gravy and mix it well together and add the remaining rice and masala, 1 tablespoon ghee and roasted cashews and raisins.
14. Garnish with coriander leaves and serve hot.