This recipe is prepared for 8 people which came out well.
Chicken Quantity 4lbs
Biryani Rice -6 glass (Black and Decker rice cooker glass :-) )
Steps:1) Marinate chicken with the below ingredients and keep for an hour.
Cinnamon
Lavangalu -7
Yalakkulu -5
Biryani Leaves
Cilanthro
Ginger Garlic -2.5 spoons
Pasupu
Uppu
Karam
Perugu -5 spoons
Chicken Biryani Masala -2 spoons
2) After you put Chicken to marinate, take 6 cup biryani rice in a bowl and add water to the bowl so that the rice is completely drowned. Let's call it rice bowl.
Go get a drink while Chicken and rice get ready for the feast....
Now the actual process....provided an hour is complete
Drain the water from the rice bowl . Completely.
In your rice cooker, add 1 1/4 water for each glass of rice and turn it on. Add some salt to the water and let it boil. I am not insane...let it boil...
While the water is getting heated..
Put 2 spoons ghee in a Pan and
add
2 cinnamon
4 lavanga
4 yalakkaulu
biryani leaves
fry the mixture for less than a minute and add rice to it. Feel free to add Kaju to the above ingredients before adding rice.
After the rice is fried, put it in the rice cooker which already has boiling water.
Let it cook until the cook switch in the rice cooker comes to warm.
In the mean time let's cook the chicken...
Take another Pan
fry some onions and 4 chillies
Put the marinated chicken in the pan and cook for 10 minutes.
Add some tamarind paste and water. Cook for 10 more minutes.
Add Chicken biryani masala 2 spoons and Chilli powder as needed.
Cook till a thick gravy is formed.
Remove it and let's do the final step...
Take an aluminum tray..put the below in the order provided
Chicken
Fried onions
Cilanthro
Rice
cover it with an aluminum foil and make sure there are no gaps.
Put it in the oven for 30 minutes ..Temp 400F
Take it out after 30 minutes...mix it well and serve hot..
To make it restaurant style boil some eggs too..
Have fun people...
Courtesy Mahesh Macha....
