CHICKEN 65 BIRYANI
Ingredients
For Chicken Marination:
1: boneless chicken 1 kg (cut in cubs)
2: egg 1
3: cornflour 8 tbsp
5: tandoori masala 4 tbsp
6: salt 1/2 tsp
7: red chil powder 1/2 tsp
8: red or yellow food colour 1/4 tsp (mixed with 1 tbsp water)
9: oil for frying
For Tossing Chicken:
1: yogurt 1 cup
2: lemon juice 8 tbsp
3: green chilli 6 to 7 (cut in half)
4: curry leaves 12
5: oil 3 tbsp
For Gravy:
1: onion 2 large (grind)
2: ginger & garlic paste 2 tbsp
3: red chilli powder 1 tsp
4: salt 1 tsp
5: coconut milk 1 cup
6: tomatoes 4 medium (grind)
7: garam masala powder 1 tsp
8: turmeric 1/2 tsp
9: red or yellow food colour 1/4 tsp (mixed with) kewra water 2 tbsp
10: mint 1/3 cup
11: Rice 1 kg (boiled with salt 80%)
12: oil 1 cup
Instructions
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1: marinate the chicken with all the ingredients under marination, (except oil) mix well and keep aside for 30 minutes.
2: heat oil and fry the chicken till tender and golden, once fried place it on paper towel, on medium to high flame.
3: for tossing chicken: heat oil 3 tbsp add green chilli, curry leaves and sauté for 1 minute on high flame.
4: then add the fried chicken, lemon juice, yogurt mix and cook on high flame till the yogurt liquid dries, keep aside.
5: for gravy: heat oil add onion, ginger & garlic paste and fry on high flame till changes colour.
6: now add tomatoes, salt, red chilli, turmeric, garam masala, coconut milk mix well and cook on medium flame till the oil comes on surface.
7: take a large pot add half gravy, chicken, boiled rice, gravy, chicken, mint, rice, kewra water mixed with food colour, cover the lid with a tea towel, place the pot on high flame for 10 minutes and then simmer for 5 minutes on low flame.
8: serve hot with garlic chutney.
