Gujarati Chicken Biryani - Recipe

Ingredients:

•  Chicken - 600 grams
•  Basmati Rice - 2 cups
•  Water - 6 cups
•  Cinnamon - 2 sticks
•  Cloves - 3
•  Green Cardamom - 4
•  Onions (medium chopped) - 2
•  Hommade Tomato Puree - 30 grams
•  Curry Leaves - 10-12
•  Lime Juice - 2 tablespoon
•  Fried Nuts and Raisins - 2 tablespoon
•  Saffron (soaked in milk) - 1 teaspoon
•  Butter - 2 tablespoon
•  Aluminium Foil (for sealing) - 1 sheet
•  Raw Papaya Peel (chopped) - 2 tablespoon (For marinate)
•  Green Chillies (chopped) - 4 (For marinate)
•  Coriander and Mint leaves (chopped) - 1 cup (For marinate)
•  Hommade Garlic Ginger Paste - 2 tablespoon
•  Curd - 2 tablespoon
•  Salt - to taste

Method:

1.  Grind all the ingredients for marinate together. Take chicken pieces and make cuts on them. Rub the marinade into them well.
2.  Marinate in the refrigerator for 4 to 5 hours.
3.  Mix rice, water, half whole species, salt and cook till the rice is half done. Drain the excess water and keep the rice to cool.
4.  Heat the butter in a pan and fry the remaining whole species. Add chopped onions and fry till the onion becomes brown in colour.
5.  Add homemade tomato puree and cook it.
6.  Take another pan, add the hot butter, a layer of chicken with the marinade, a layer of rice topped with a portion of nuts, lemon juice, curry leaves and saffron milk. Keep arranging the layers till all the stuf is used.
7.  Cover the pan with the sheet of aluminum foil on the top and cover it witth tight fitting lid.
8.  Cook the Biryani on high level for 5 to 6 minutes and then on low level for about 45 minutes.
9.  The hot Gujarati Murg Biryani is now ready to serve. Enjoy!

 

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