For all those that find it very hard and time consuming to make biryani on Eid here is a simple recipe that can also be made a day ahead but pls note to mix it so the rice does not get lumpy. It tastes even better the next day!
Raihana’s Cuisines Page:
Eid Biryani Recipe!
2 1/2 cups Royal Basmati rice washed and soaked
2 tbsp olive oil
1 knorr chicken flavored bullion
salt if needed per your taste
2 large potatoes peeled and quartered
2 chickens cut and cleaned into 16 pieces
Marinade for the chicken
3 tbsp olive oil
1 tbsp ginger and garlic
1 tbsp chili garlic sauce or sambal
4 tbsp green chutney
1 tbsp tomato paste
1/2 cup whipping cream or curd
For the gravy
2 tbsp olive oil
1 large onion sliced thin
1 tsp sambal or chili garlic sauce
1 tsp ginger and garlic
4 tomatoes cut in small pieces
1 Knorr Chicken bullion
1/2 tsp turmeric
1/2 tsp curry powder
1 tsp cumin powder
1 tso coriander powder
1 tsp garam masala
3 to 4 bay leafs
To boil the rice you will need:
5 cups water
2 tbsp olive oil
1 Knorr Chicken flavored bullion
Garnish for the biryani
1/2 cup store bought fried onions
pinch of food coloring in 1 tsp water
pinch of yellow food coloring in 1 tsp water
pinch of saffron crushed in 1 tsp water
In a large pot add the olive oil and fry the onions until they are golden brown. While the onions are frying add all the ingredients needed to marinate the chicken starting with ginger and garlic, chili garlic sauce or sambal, green chutney, tomato paste, salt to taste, mix all this really well until it is fully combined lastly add the 1/2 cup heavy whipping cream and again stir properly and keep it aside. Once the onions are nice and golden brown add the fresh ginger and garlic, chili garlic sauce, tomatoes, knorr chicken bullion, and all the masalas, stir all this really well and add the marinated chicken in the gravy and stir until all ingredients are fully combined, lastly add the potatoes, stir again and do your taste test and cover with the lid and decrease the flame on med low and let it cook until the rice is 70 percent cooked. Once the rice is 70 percent cooked open the biryani pot and with a help of a colander transfer the rice on the gravy until the gravy is fully covered. Top with fresh coriander, fried onions, the food color and the crushed saffron in water. Cover and put something on the stove so the pot of biryani is not on direct heat cook the biryani for about 50 min to an hour or until the potatoes and chicken is cooked through by checking it.

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