The Art of making Biryani

  • Onion – 2 pieces
  • Green/Red Chilli
  • Bay leaves, Coriander leaves
  • Chicken masala
  • Turmeric powder
  • Tomato – 1 piece
  • Garlic cut in small pieces
  • Ginger cut in small pieces
  • Chicken
  • Basmati Rice
  • salt to taste
  • Ghee
  • Pepper, Cardamom, and other spices
  1. Marinate chicken for an hour with ginger-garlic paste, turmeric, and chili powder.
  2. Heat the oil in a non-stick pan and fry chopped onions until it turns light brown.
  3. Mix chopped ginger and garlic, turmeric powder, chicken masala, coriander powder, salt, finely cut tomato, pepper, cardamom, slight water, and heat it till it becomes a thick paste.
  4. Add marinated chicken to this paste and heat it until it’s cooked.
  5. Mix semi-cooked basmati rice.
  6. Keep this in the oven, 200-degree centigrade, for about 15 minutes.
  7. For dressing, you may add coriander leaves, fried cashew nuts, potato wedges on the top of the biryani.

About Abeesh Thomas

A Writer, Entrepreneur and Worshiper
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