Hariyali Chicken Biryani | हरियाली चिकन बिर्यानी | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A flavourful chicken biryani for a fancy dinner!
HARIYALI CHICKEN BIRYANI

Ingredients

750 grams chicken, cut into 2 inch pieces on the bone
Salt to taste
1½ tbsps ginger-garlic paste
2 tbsps green chutney
1½ tbsps ghee + for drizzling
1 tsp butter
1½ tsps caraway seeds (shahi jeera)
1 large onion, sliced
4-5 green chillies, slit
½ cup chopped fresh mint leaves + for garnish
½ tsp turmeric powder
1 tbsp coriander powder
1 tsp garam masala powder
2 tbsps biryani masala
1 cup spinach puree
1 cup yogurt
½ cup fried onions
3 cups boiled biryani rice
A large pinch of saffron, soaked in ¼ cup milk
2 tbsps chopped fresh coriander leaves + for garnish
2 inch ginger, cut into thin strips
Raita to serve

Method

1. In a bowl, add chicken, salt, ginger garlic paste, green chutney and mix well. Marinate for 30 minutes.
2. Heat ghee in a deep non-stick pan, add butter and let it melt. Add caraway seeds and cook till they change colour.
3. Add onion and sauté till translucent. Add 2 green chillies and sauté for a minute.
4. Add ¼ cup chopped mint leaves, turmeric powder, coriander powder, garam masala powder and biryani masala and mix well. Cook till the oil separates.
5. Add spinach puree, yogurt and mix well. Adjust salt and cook for 2-3 minutes.
6. Add the chicken, ¼ cup fried onions and mix well. Add ½ cup water and mix well. Cover and cook for 8-10 minutes.
7. Evenly spread biryani rice over the chicken mixture, drizzle soaked saffron, remaining fried onions, chopped coriander, remaining chopped mint leaves and remaining green chillies. Add ginger strips and drizzle ghee.
8. Cover with 2 layers aluminum foil, place the lid on and cook for 10-15 minutes. Take the pan off the heat and transfer into a serving plate.
9. Garnish with chopped mint leaves and chopped coriander leaves. Serve hot with raita.


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