- 1 kg chicken cut into 8 pieces
- 1 kg onions, sliced for frying
- 1 cup finely chopped coriander leaves
- Half tsp garlic paste
- Half tsp ginger paste
- 1 Tbsp powdered coriander seeds
- Half tsp turmeric powder
- 2 tsp chilli powder
- 1/2 tsp garam masala mixed
- 1 cup of yogurt
- 1 Tbsp salt as per taste
- 1 cup of Oil or Ghee
For the Rice:
- Half Kilogram of basmati rice
- Half teaspoon salt as per taste
- Flour dough for seal the pan when put in DAM
Heat some oil in a karahi or deep pan as all the onions comfortably dip into hot oil and fry onions till brown and crisp.
By the help of strainer collect the onions from the oil and keep it aside.
Marinate the chicken in the
Put garlic and ginger paste, dhania, haldi, chilli powder, garam masala, yogurt and the salt into the chicken to marinate for 3 hours at least.
Use plain water to a boil, add the rice and salt, cook till the rice is almost cooked. Roce takes about 8 minutes to cook. Drain the rice and keep it aside.
Heat 1/2 cup of oil in a large heavy based pan or a copper Daig with a lid and put the chicken into it, spreading the boiled rice and marinated chicken to form a layer. Over the chicken, make a layer with the rice, onions and coriander leaves.
Repeat the same method again and make it second layer and spread the oil on the edge of the Daigand cover it with lid, sealing it with flour dough.
Cook this on high heat for 10 minutes, then place on a tawa (griddle) under the daig and leave on low heat to cook for about an hour. Chicken Reshmi Biryani is ready to serve...Enjoy and don't forget to write your comments below.