Chicken Akhoni Biriyani

Description

Chicken Akhoni Biriyani

Chicken Akhoni Biriyani

Chicken Akhoni Biriyani

 

Chicken Akhoni Biriyani

By May 5, 2016

Author: Zurana
Recipe type: Main
Cuisine: Bangladeshi, Indian
Serves: 6 people

Prep Time : 20 minutes. Cook Time : 40 minutes

Ingredients

Instructions

Chicken Preparation:

  • Clean and wash chicken pieces. Dry with a cloth or tissue. Marinate with with one teaspoon ginger, garlic, orange food color  and a little bit of salt for 15 minutes.
  • Heat oil in a non stick pan and fry chicken pieces until brown. Keep aside.
  • Heat 1/2 cup ghee in a pan and fry the chopped onions until they are crispy. Keep them aside.
  • Now add the sliced onions in the oil and heat until they are brown.
  • Add in the cinnamon, cardamom and cloves, and stir for a minute. Then mix ginger paste, garlic paste, cumin paste, coriander paste, red chili powder, jaiphal, jaitry, pistachio paste and salt.
  • Add the chicken pieces and cook for about 2 to 3 minutes over medium heat. Then add whisk yogurt and two cups of water. Cover and cook 10 minutes on medium heat.
  • Next add lime juice, and sugar. Cook two minutes.
  • Finally add kewra essence and remove from flame once gravy reduce to one cup. Keep aside.

 

Rice Preparation:

  • Heat the rest of the ghee in a separate pan, and fry the rice until its crisp.
  • Pour 6-7 cups of hot water over the rice and add in the salt.
  • Once the water starts boiling, adjust salt, cover the pan and keep over medium heat.
  • Stir the boiling rice after 3 to 4 minutes, and keep it covered again.
  • Finally turn off the heat once the water dries up.

 

Biriyani Preparation:

  • In a small bowl mix kewra essence and milk. Keep aside.
  • Take out approximately half of the cooked rice and pour in all the chicken pieces and the gravy.
  • Add in half of the milk-kewra mix and some fried onions and green chilies.
  • Now cover the chicken with the other half of the rice and add in the rest of the milk-kewra mix, green chilies and fried onions.
  • Cook over low heat for 20 minutes, and don't stir at the time.
  • Turn off the heat completely when the mixture looks cooked, giving off a distinct aroma.
  • Serve hot with borhani, kabab and salad.

 

Chicken Akhoni Biriyani

Chicken Akhoni Biriyani

 

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