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Chicken Briyani
Method
- Slice the onions very fine.
- Fry till golden brown and keep aside.
- Keep the oil to cook the chicken.
- Cut the chicken breast in 2 inch peaces.
- Marinate with lemon juice, salt, yogurt, ginger, garlic paste, half of the cinnamon, cloves, shai zeera, cardamom, saffron, green chilly paste, finely cut coriander and mint.
- In a big pan, cook the chicken in oil till all the liquid evaporated.
- Wash the rice and leave it to soak in enough water for 1 hour.
- Take very large cooking vessel enough hold the rice, fill ¾ of water to boil, add salt and the reaming of cinnamon etc.
- When the water starts boiling, drain the rice and add to the boiling water.
- Continue to stir until half cooked, drain the half cooked rice into big strainer.
- Take a full size of pan, spread a layer of cooked rice and layer of cooked chicken the rice, and a layer of remaining rice.
- Sprinkle some milk and a stick of butter.
- Cover firmly with aluminum foil and bake for 40 minutes in a 400 degrees oven.
Ingredients:
10 lbs - chicken breast
15 cups - basmati rice
1 lb - yogurt
1 lb - sour cream
10 - big onions
4 - lemons
10 tea spoons - fresh ginger paste
10 tea spoons - fresh garlic paste
20 grams - whole cinnamon, cloves, shai zeera and cardamom
100 grams - green chilies
2 bunches - fresh coriander
2 bunches of fresh mint
1 litre - oil for frying the onions
milk and butter as required
saffron as needed
salt as per taste
10 lbs - chicken breast
15 cups - basmati rice
1 lb - yogurt
1 lb - sour cream
10 - big onions
4 - lemons
10 tea spoons - fresh ginger paste
10 tea spoons - fresh garlic paste
20 grams - whole cinnamon, cloves, shai zeera and cardamom
100 grams - green chilies
2 bunches - fresh coriander
2 bunches of fresh mint
1 litre - oil for frying the onions
milk and butter as required
saffron as needed
salt as per taste
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