Preparing
time:
Five minutes
Cooking:
Fifteen minutes
Servings:
Four
Components:
For
Poultry Masala:
Boneless
Poultry (Cleaned out Perfectly ) - Two hundred g
Yogurt
- 2 tablespoons
Ginger
Piece - One inch
Garlic
clove - 2-3
Green
Chillies - Four
White
sesame seeds - 1/2 teaspoon
Cashew
nuts - Four-Five
Almonds
- Four-Five
Salt
as needed
Red
chilli powder - ½ teaspoon
Turmeric
powder - 3/4 tsp
Coriander
powder - 2 teaspoon
Garam
masala natural powder - 1/2 tablespoons
Fresh
lemon juice - One teaspoon
Very
finely Chopped Fresh new Coriander Leaves - 2 tablespoons
Very
finely Chopped Fresh new Mint Leaves - 2 tablespoons
To
make Biryani:
Basmati
Rice - 1-1/2 glasses
Very
finely Chopped up Onion - One
Sliced
up Onion - One
Very
finely Chopped up Green Chillies - Two
Turmeric
natural powder - One and 1/2 tablespoons
A
touch of red-orange foods color ( Kesari Powder can be used as well)
Coriander
Leaves ( Very finely Chopped up) - 2 tablespoons
Mint
Leaves (Very finely Chopped up) - 2 tablespoons
Oil
- Four tablespoons
Poultry
Eggs for further taste (optional)
Pinch
of salt as needed
Pertaining
to Garam Masala:
Bay
Leaf - One
Kashmiri
Red Chilli - One
Cloves
- Two
Dark
Peppercorns - Two
Green
Cardamom - One
Dark
Cardamom - One
Cumin
Seeds - 1/2 tablespoons
Cinnamon
Bits - half inch
Making
Easy Poultry Biryani Recipe:
- Slice the 200g poultry in to medium-sized parts.
- Put Sesame seeds, almonds, Cashew nuts, Garlic, Green Chilles and Ginger in the blender grinder and mill to a sleek paste.
- Blend the medium-sized poultry pieces, yogurt and also the smooth paste grinded above, coriander powder, turmeric, fresh lemon juice and keep the poultry in the fridge for Two hours. Blend perfectly and cover the jar.
- Clean the 1 ½ glass of Basmati Rice and also boil them with Four glasses of water. Put in a little quantity of salt whilst boiling the rice.
- With sufficient oil in pan, deeply fry the onion till it gets to a brownish colour.
- Put whole garam masala along with 2 tablespoons of oil within a non-stick pan. Put thinly chopped up onion and green chillies for the blend and saut? for couple of seconds.
- Blend the cooled chicken and also the masala paste and mix it with a low fire for 5-6 min's.
- Blend the boiled basmati rice on the poultry. Add salt as needed and turmeric powder.
- For further flavor, add chopped up coriander, mint leaves and kesari natural powder which provides a conventional biryani color.
- Add boiled eggs for the biryani and serve hot to Four individuals with combined pickle and onion wedges.