चिकन घी रोस्ट बिर्यानी | Chicken Ghee Roast Biryani | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

The popular Mangalorean delicacy is transformed into a robust & flavourful biryani to please your taste buds instantly!
CHICKEN GHEE ROAST BIRYANI

Ingredients

⅓ cup ghee + for drizzling
750 grams chicken, cut into 2 inch pieces on the bone
3½ cups cooked Basmati rice
3-4 Kashmiri dried red chillies
2-3 bedgi dried red chillies
1 tbsp fennel seeds (saunf)
2 tbsps coriander seeds
4-5 cloves
8-10 black peppercorns
2 tsps cumin seeds
1 tsp fenugreek seeds (methi dana)
5-6 garlic cloves
1 inch ginger, roughly chopped
2-3 tbsps tamarind paste
½ cup yogurt
½ tsp turmeric powder
Salt to taste
2 medium onions, chopped
10-12 curry leaves
A large pinch of saffron, soaked 2 tbsps warm water
¼ cup fried onion + for garnish
¼ ccup fried curry leaves + for garnish

Method

1. Dry roast Kashmiri dried red chillies and bedgi dried red chilles for 1-2 minutes. Transfer on a plate and allow to cool.
2. Dry roast fennel seeds, coriander seeds, cloves, black peppercorns, cumin seeds, and fenugreek seeds in the same pan till fragrant. Transfer on the same plate and allow to cool slightly.
3. Put garlic cloves in a blender jar, add ginger, roasted dried red chillies and spices along with tamarind paste and ½ cup water and blend to a fine paste.
4. Take chicken in a large bowl, add yogurt, turmeric powder, salt and the bended paste and mix well. Set aside to marinate for 30 minutes.
5. Heat ghee in a deep wide pan, add onions and sauté till translucent. Add curry leaves, mix and cook for 1 minute.
6. Add the marinate chicken and sauté on high heat for 4-5 minutes. Add jaggery and squeeze the juice of lemon and mix well.
7. Spread the rice over the mixture and even out the top.
8. Drizzle soaked saffron, sprinkle fried onion, fried curry leaves, and drizzle ghee on top and sides of the layered rice. Cover with banana leaf, place the lid on top and cook on medium heat for 10-15 minutes.
9. Serve hot garnished with fried onion and fried curry leaves.

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