Title: Sofyani Chicken Biryani
Categories: Femina, Femina2, Rice
Yield: 4 servings

600 g Chicken
600 g Basmati rice; parboiled
3/4 c Ghee or oil; (180 ml)

----------------------------MIX FOR THE MARINADE----------------------------
2 1/2 c Curd; (500 ml)
2 tb Ginger-garlic paste; (30 g)
1 tb Chilli powder; (15 g)
20 g Salt or to taste
1 tb Garam masala powder; (15 g)
1 tb Almond powder; (15 g)
3 Potatoes; cubed and fried
; (175 g)
A few strands saffron
1/4 ts Turmeric powder; (1 g)
50 g Coriander leaves; chopped
6 Green chillies; slit
-lengthwise

---------------------------------TO TEMPER---------------------------------
2 Bay leaves
5 Cm cinnamon
2 Cloves
2 Cardamoms
2 Petals mace

-------------------------------ACCOMPANIMENTS-------------------------------
3 Tomatoes; thickly sliced
-(250
; g)
8 Green chillies; slit
-lengthwise
100 g Anjeer; (dry figs)
Birishta; (onions fried
-crisp
; and powdered) as
; required
A handful of coriander
-leaves; chopped
Lime juice and milk as
-required

HEAT oil or ghee. Add the tempering and fry for a minute. Add the parboiled
rice, stir lightly and keep aside. Marinate the chicken with the marinade
mixture for 30 minutes.

LINE a heavy bottomed pan with double foil. Arrange thickly sliced tomatoes
to cover the base. Place the marinated chicken over it. Arrange green
chillies, dry figs and then two-thirds of the white rice over it. Colour
the remaining rice yellow and spread over it. Sprinkle birishta, coriander
leaves, lime juice and 180 ml milk over the rice. Lastly pour the oil or
ghee over. Seal the pan and cook on medium heat for 35 minutes or till
done.

Converted by MC_Buster.

NOTES : Biryani with chicken marinated in a liberal helping of curd

Converted by MM_Buster v2.0l.