INGREDIENTS

Eight pieces of chicken
Two potatoes (quartered and fried)
1.5 cups of basmati rice
1 parboiled onion, sliced and fried crisp for garnish
Half cup chopped mint and coriander
4 to 5 tbsp oil
A few strands of saffron (infused in a tbsp of milk and water)
Salt, to taste

 For the marinate

3 onions, chopped
2 tomatoes, chopped
1heaped tbsp ginger-garlic paste
1tsp each of chilli, turmeric, coriander
and cumin powder
2 tsp garam masala
1 tbsp biryani masala
Half-cup yoghurt

METHOD

Toss the chicken with the marinade ingredients and keep it aside for one hour. Heat 4 tbsp of oil in a pan and cook the chicken till  it is done, stirring continually. Add a little water only if needed-the yoghurt in the marinade may suffice. Parboil the rice and then run it under cold  water. Add a little salt to the rice and the chicken. Divide rice into two portions. Grease a large pan and layer it with a little chicken and gravy. Add a layer of rice and potatoes. Repeat till rice and chicken is over. Sprinkle the saffron mix and some crispy fried onions on top. Keep the pan on a very low flame until the rice is cooked. Then garnish with mint and coriander.

Home | Vegetable | Non Vegetable | Pudding | This Week's Special

ranni.8m.com© 2000
This Site is designed and maintained by Ruby