chicken biriyani

Name: chicken biriyani
Cuisine: Southern, Mediterranean, African, American, Moroccan, European, Greek
Ingredients: For the Rice; Long grain Basmati rice – 2 cups; Oil – 1 tsp; Biriyani Masala Powder – 1/2 tsp; Water – as required; Salt – to taste; For Garnishing; Thinly Sliced Red Onion – 1 big; Cashew Halves – 1/4 cup; Raisins – 1/4 cup; Almonds – 1/4 cup (optional); Sugar – 1/2 tsp; Salt – to taste; Oil/Ghee – 1 to 2 tbsp; Thinly sliced Red Onions – 2 large; Diced Tomatoes – 2 large; Potato (peeled and diced) – 1 big (optional); Slit Green Chillies – 4 (Alter according to your spice tolerance); Cinnamon – 1″ piece; Cloves – 4; Fennel Seeds – 1/2 tsp; Bay leaves – 2 to 4; Chopped Cilantro (Malliyilla) – 1/2 cup; Chopped Mint leaves (Pudhina) – 1/2 cup; Dried Fenugreek Leaves (Methi/Uluva) – A few; Ginger Garlic Paste – 2 tbsp; Turmeric Powder – 1/4 tsp; Kashmiri Chilli Powder – 2 tsp (Alter according to your spice tolerance); Chicken Masala Powder – 2 tbsp (Any brand, I used Eastern Chicken Masala Powder); Yogurt – 1/2 Cup

chicken biriyani

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