Prepared at every occasion and the star of every celebration, chicken biryani is enjoyed by all who live to eat. A flavorsome union of saffron rice, golden fried potatoes and chicken cooked in rich yogurt and Kausar’s aromatic spice mixture. The biryani is prepared in different styles across the globe and has become the symbol of sub continental cuisine. Severed hot with refreshing mint lemonade the dish is relished by all.
Ingredietns
Method:
Ingredietns
- 1 kg boneless / 8-10 pieces of Chicken
- 1 kg Basmati Rice soaked in 4-5 cups of water for 30 minutes
- 8 finely chopped Onions
- 350 gms chopped Tomatoes
- 3-4 Potatoes peeled and cut into half
- 3 tbsp Kausar Ginger Paste
- 1-11/2 tbsp Garlic Paste
- 6-8 Green Chillies
- 1 bundle of Mint Leaves
- 2 Lemons thinly sliced
- 1 cup Yogurt
- 1-11/2 cups of Ghee / Oil
- 1 packet of Kausar Chicken Biryani masala
Method:
- In a large pot boil 12 cups of water, add 2 tbsp of Kausar salt and soaked rice. Once the rice is half cooked, remove from the heat and thoroughly drain the water. Set aside to cool. Add food color to half the quantity of rice if desired.
- Fry onions and potatoes separately in hot oil till crispy gold and set aside.
- In a deep pan heat oil, add ginger-garlic paste, onions (half the fried quantity) yogurt, tomatoes, Kausar Chicken Biryani masala and green chillies for 10-12 minutes till the chicken is tender. Now add 1-2 cups of water and cook on low flame till the oil separates. Add the fried potatoes cook for a few more minutes. Remove from the heat and keep aside.
- Brush a large cooking pot with oil / ghee. Cover the bottom with a thin layer of rice and then spread some chicken gravy and a few lemon slices. Repeat the process twice.
- Garnish the top layer of rice with the remaining fried onions and mint leaves.
- Cover the pot and cook till the biryani is ready to be served hot.