Ingredients:
To marinate :-
- Chicken 800g
- Salt 1 1/2 tsp
- Ginger garlic paste 2 tsp
- Pepper powder 1 tsp
- Chilli powder 1 tsp
- Soya sauce 2 tsp
- Vinegar 2 tsp
- Egg white 1
- Capsicum 1 big
- Onion 2 (1 cubed, 1 finely chopped)
- Spring onion
- Green chilli 3-4
- Soya sauce 1 1/2 tbs
- Red chilli sauce 1 1/2 tbs
- Tomato sauce 1 1/2 tbs
- Vinegar 2 tsp
- Kashmiri chilli powder 1 tsp
- Pepper powder 1 tsp
- Water 50 ml
For rice:
- Basmati rice 2 cups (400g)
- Carrot 1
- Star anise 1
- Garlic 4 cloves
- Water 3 cups
- Salt 1 1/2 tsp
- Butter 1 tbs
- Oil 2 tbs
- Soak the rice for 30 minutes; Then drain and keep aside.
- Take a 3 litre pressure cooker
- Add butter and oil
- Add star anise followed by garlic
- When the garlic is soft, add carrot and stir for 2 minutes
- Add water and salt
- To this add drained rice
- Close the cooker and cook for 1 whistle
- Turn off the flame and keep aside
- Marinate the chicken with all the listed ingredients
- Keep aside for 30 minutes
- Then fry them in hot oil, until tender
- Take 2 tbs of chicken fried oil to a kadai
- Add finely chopped onion and stir and cook on high flame for 4 minutes
- Next add finely chopped spring onion white , capsicum and slitted green chilli
- Stir and cook for 2 minutes
- Next add cubed onion and cook for 2 minutes
- Add cubed capsicum and stir for 2 mintes
- Next add the prepared sauce mix
- To this add fried chicken and mix well
- Finally add spring onion green and turn off the flame
- Place a small bowl with burnt charcoal in the middle
- Add 1/2 tsp of ghee and cover the kadai for 2 minutes
- This is to give a smoky flavor to the masala; This step is optional
- Next layer the rice and masala
- Sprinkle some spring onion, pepper , soya sauce and some ghee over the rice layer
- Cover the pot and cook on low heat for 10 minutes
- Turn off the flame and let it sit for 10 minutes
- Delicious biryani is ready to serve
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