Chicken Biryani ( Bihar ) - www.sikandalous-cuisine.blogspot.com Blog at Allrecipes.com - 287896

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Chicken Biryani ( Bihar ) 
 
Nov. 4, 2012 7:11 pm 
Chicken Biryani ( Bihar )


This recipe is adapted from Pratibha Karan's cookbook titled ' Biryani ' , a must have for biryani / rice lovers.This recipe is special as it uses Khus Khus / Poppy Seeds which along with yogurt give the dish a wonderful creamy flavor.

1 Chicken - 12 pieces .

500 Grams Rice ( washed and soaked in water for 20 minutes , then drained )
Marinate Chicken In :
2 Tablespoons Garlic Paste.
1 Tablespoon Ginger Paste.
1/3 Cup Green Chilli Paste.
4-5 Ground Onions.
1/3 Cup Poppy Seeds . ( lightly roast and grind to a fine paste .)
1 Cup Whisked Yogurt.
1 Teaspoon Red Chili Powder .
Make gashes in the chicken and marinate in the above for 1 hour.

Separately grind :
4-6 Green Cardamons.
6 Cloves.
1 Bay Leaf.
1 Teaspoon Cumin Seeds.
10-12 Black peppercorn.

Heat oil / ghee , add the ground spice , a few seconds later add the marinated chicken along with salt and cook till oil separates  and the chicken turns brown .Now add rice , ' fry ' along with the chicken for 2-3 minutes and add just enough water to come 1" above the chicken and rice. Also add 1 tablespoon ghee.
Once the dish comes to a boil , cover and simmer on very low heat for 15-20 minutes till the rice is done , take off the flame and leave the dish sealed with atta till ready to eat .
Absolutely delicious though chicken biryani as such isn't my favorite , this recipe I would make again quite happily !

Chettinad Mutton Biryani
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Chicken Biryani ( Bihar )
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sikandalous cuisine

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I cook for fun and cooking is my passion . I am a no fuss cook - and believe true creativity is when you use not fancy and expensive ingredients , but your imagination and work magic with what you have at hand . Please checkout my cooking blog and if you like it - do press ' follow ' to join . Thanks Atul www.sikandalous-cuisine.blogspot.com Here you will have access to many quick and easy recipes from all over the globe .
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