Tiranga Chicken Biryani

Introduce

Chef :

Kumkum Chatterjee

Tiranga Chicken Biryani

#India /post -11 #traditional /post -7 Chicken Biryani is a traditional Hyderabadi cuisine but famous also in South Asian countries.Different regions have variety of preparations with various ingredients.Here a simplified technique is used layering the chicken and finally microwaving then garnishing in 3 parts to get a Tiranga effect.

Ingredient

500 gms

chicken

250 gms

Basmati rice

small onion paste

medium onions sliced finely

2 tbsp

ghee

3 tbsp

refined oil

1 tbsp

ginger paste

1/2 tsp

garlic paste

1 tbsp

Shahi Biryani Masala

bay leaves

4-5

cloves

cardamoms

small stick cinnamon

1 tsp

black pepper

2 tbsp

curd

2 drops

mitha attar

1/4

th tsp red chilli powder

1 tbsp

chopped coriander

1 tbsp

grated carrot

green chillies chopped finely

potatoes quartered

eggs boiled

1 pinch

orange red food colour

Few

strands saffron soaked in milk

Cooking instructions

* Step 1

Make a paste of 1 onion,ginger garlic paste,curd and marinate chicken with it for an hour.Boil eggs and potatoes separately and set aside.Heat oil and fry sliced onions sprinkling little sugar and salt so that they become crispy brown. In the remaining oil fry the boiled eggs and potatoes smearing little salt.Add red chilli powder,biryani masala to the chicken and pressure cook 2 whistles.Dry up any liquid left in chicken.

* Step 2

Heat remaining oil and sprinkle half crushed whole garam masala.Add the chicken with masalas.Add the fried eggs and potatoes and toss.Meanwhile boil rice with little salt and 2 bay leaves.Rice should be only 80% cooked.Drain water and set aside.Heat ghee in a microsafe bowl and spread a layer of rice.Add chicken and eggs and a portion of crispy fried onion.Add remaining rice in 3 strips.One orange with grated carrot and food colour.One white and other green with chopped coriander.