Spicy Chicken Biryani and Awards

Hot n Spicy Chicken Biryani .... Who doesn't love biryani? I'm a huge biryani fan. This was a bit too spicy for me, but hopefully you'll like this recipe :)


Spicy Chicken Biryani
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Recipe taken from a Pakistani food magazine

* Prep. Time : 30 minutes
* Cook Time : 90 minutes
* Serves : 3 - 4

Ingredients:

For Marination :

• 500 gm. chicken, cut into medium sized pieces
• 1/2 cup yoghurt
• 1 tbsp. ginger garlic paste
• 1 tsp. black pepper powder
• 1 tbsp. red chillies powder
• 3/4 tbsp. salt ( or to taste )
• 4 -5 dried plums  

For Rice :

• 500 gm. Basmati rice
• 2 inch piece of cinnamon stick
• 1/2 tsp. salt ( or to taste )
• Water, as required for boiling

For Curry :

• 1 cup oil
• 2 green cardamoms
• 1 large black cardamom
• 3 - 4 cloves
• 6 - 8 whole black pepper
• 2 inch piece of cinnamon stick
• 4 medium tomatoes, chopped
• 1/2 bunch fresh coriander leaves
• 1/2 bunch fresh mint leaves
• 4 - 6 green chillies, chopped ( I only used 3 )
• 1 tbs. ginger, julienne cut
• 1 tsp. cumin seeds, roasted and ground

For Topping :

• 1/2 cup milk
• Orange food color, as required
• 1 tsp kewra water

Method :

• Wash the chicken pieces and drain the water completely.
• Combine all ingredients for marination in a bowl.
• Add chicken pieces and marinate for 1 hour.

• Now cook in a non-stick pan on medium heat until chicken is done and the water dries out.

• Transfer it to a bowl and keep aside.
• In the same pan, heat oil. Add cardamoms, cloves, black pepper, cinnamon and wait to splutter.
• Add remaining ingredients for curry, mix well.
• Cook on medium heat until tomatoes are soft.

• Add cooked chicken mixture, cook on high heat until the oil leaves the sides of the pan.

• Meanwhile, soak rice for 30 minutes in enough water to cover; then drain.
• Boil water, add rice, cinnamon stick and salt and boil rice till 2/3 rd done.
• Drain the water off in a colander.
• Now in a thick bottomed pan, spread a layer of boiled rice.
• Now layer with the chicken with gravy. Top with remaining rice.
• Pour orange color dissolved in milk and kewra water over top. 

• Cook on a very low flame, with the lid tightly closed, for about 15 - 20 minutes.
• Serve hot with fresh salad and Yogurt raita.

Now, time for awards. I am so grateful to fellow blogger Zareena of My Experiments With Food for sharing this wonderful award. Thank you so much Zareena for your encouragement! 

  
The rules of this award are:

1.Accept the award. Post it in your blog with the name of the blogger who has given you this award with a link to his/her blog.
2.Pass it on to 15 other blogger friends…. to keep the ball rolling.
3.Let the nominated blogger know about their award [leave a comment in their most recent post].

I am passing this to my fellow bloggers:

1. Raji of Vegetarian Tastebuds 
2. Pushpa of Taste as you Cook 
3. Sarah of Spoonful of Delight 
4. Saraswathi of Sara's Corner 
5. Sunanda of Recipes from Sunanda's Kitchen
6. Priya of Priya's Easy N Tasty Recipes
7. Dr.Sameena of My Culinary Creations
8. Magali of Magali March 
9. Akila of Learning-to-cook 
10. Shanavi of Kitchen Secrets 
11. Fajeeda of Faji's Hot Pot
12. Sanyukta of CREATIVE SANYUKTA 
13. Jaleela of cookbookjaleela 
14. Priya Sreeram of BON APPETIT  
15. Sneha Benny of Art of Cooking

Please aceept this award.Thank you once again Zareena. 

Also Priya of Now Serving has given this One Fine Dessert Award for participating in her event Best Western Dessert  . Thank you so much Priya :)

Thank you for stopping by. Hope you enjoy the recipe!!!