Friday, 6 January 2012

Raw Chicken Biryani (Katchay Gosht ki Biryani)


Ingredients:
For marinade:
·         1 kg rice
·         1 kg chicken
·         5-6 green chilies, chopped
·         1 tbsp mint leaves, dried or fresh
(Crush leaves if dry; chop if fresh)
·         2 tsp ginger garlic paste
·         1 tsp cumin powder
·         1 tsp turmeric powder
·         1 tbsp chopped coriander leaves
·         10-15 whole black peppers
·         1 tsp black cumin seeds
·         Red chili powder to taste
·         Salt to taste
·         1 tsp coriander powder
·         2-3 bay leaves
·         3 sticks cinnamon
·         4-5 cloves
·         3-5 green cardamom
·         2-3 black cardamom
·         ½  tbsp fried onion
·         1 cup oil
·         2 cups yogurt
For rice:
·         ½ cup oil
·         Salt to taste
·         1 bay leave
·         1 cinnamon stick
·         1 black cardamom
·         ½ tsp cumin seeds
·         ½ tbsp fried onion
·         Some  fresh chopped coriander leaves
·         Fresh chopped mint leaves
·         Saffron
Preparation:
            Mix all the ingredients for marinade in a bowl and marinate it for 5-7 hours or better marinate for overnight. Soak rice for at least 2-3 hours and then boil them. While boiling rice, add ½ cup oil, salt, bay leave, cinnamon stick, black cardamom and cumin seeds. When the rice are half-cooked remove from heat. Now take a heavy bottom skillet and put the marinated chicken in it with all the marinade and level it up. Then add rice to it. Level the rice. Now sprinkle the fried onion, chopped coriander leaves, mint leaves and saffron. Put the tight lid over the skillet and simmer over very low heat for at least 40-55 minutes. Raw Chicken Biryani is ready. Serve hot.