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Chicken Biryani
Soak the rice for 30 minutes and then cook in boiling water with half of the Garam Masala, Bay Leaf and salt until nearly done. Keep to one side. Marinate the Chicken with half of the chopped Ginger, Garlic, Turmeric powder, 1 tsp Garam Masala and yoghurt, keep for 1 hour. In a separate thick bottomed pan heat the oil add the whole Garam Masala and after a minute add the sliced Onions and cook until light brown, then add the remaining Masalas and chopped Tomatoe and cook for 5 minutes. Add the Chicken and cook until done. Arrange the rice and Chicken in layers, cover with foil and cook in the oven for 10 minutes. Serve garnished with mint and brown Onions.
Ingrediants:
Basmati Rice, Chicken Legs, boneless, Garam Masala whole, Sliced Onion, Chopped Garlic, Chopped Ginger, Red Chilli powder, Corriander powder, Turmeric powder, Bay Leaf, Chopped Tomatoe, Fresh Corriander, Yoghurt, Saffron, Garam Masala powder, Butter, Golden fried Onions, Ginger Julienne, Cooking Oil, Fresh Mint Leaves&&300, 400, 2, 50, 2, 2, 2, 1, 2, 2, 100, 1, 100, 2, 3, 50, 20, 1, 50, 10&&1, 1, 5, 1, 5, 5, 5, 5, 4, 3, 1, 5, 1, 1, 4, 1, 1, 5, 2, 1
Category: Main Dishes
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