Supernice Chicken Biryani Using Ready Gravy on 27Aug2017

chicken biryani 

i did a wonderful butter chicken using dancing chef paste on 24.8.2017. 

continuing with my experimenting of indian dishes. made chicken biryani on 27.8.2017. ^^

chicken biryani cooked in rice cooker 

& the chicken biryani was even better, so super tasty! 🙂

ready gravy chicken biryani masala 

i used a ready gravy chicken biryani masala packet, 300g gravy with all the spices & onions etc.

chicken biryani

chicken biryani 

  1. i deboned a chicken thigh quarter.
  2. cleaned, drained, and marinated with the ready gravy.
  3. then i washed & soaked one cup basmati rcie in 2 cups of chicken stock (or water is fine too. i happened to have stock).
  4. after 1/2 hr, i fried 1 chopped red onion in 1 tbsp lard. then i brwoend 2 chopped shallots & removed them for garnishing.
  5. i added the marinated chicken & fried for few minutes, then removed the 1/2 cooked chicken & placed it in the rice cooker.
  6. i boiled the soaked rice in a pot to 1/2 cook the rice, then drain & added to rice to the rice cooker. no liquid as the gravy already had lots of liquid.
  7. stirred & mix, added stalks of coriander & mint. & cooked the rice.
  8. garnished with browned shallots

chicken biryani cooked in rice cooker 

the chicken biryani was superb, the best!

very tasty, and the rice were individual grained & nicely done not overcooked, not mushy.

estimation is difficult here. so a lot of agaklogy if i were to cook 1.5cups or 2 cups rice for my friends next.

chicken biryani cooked in rice cooker

chicken biryani cooked in rice cooker

anyhow for this evening, the biryani was just super delicious, better than the butter chicken even. shiok!

c.h.e.f andy

Ingredients:

  • quarter chicken (330g)
  • ready gravy chicken biryani masala packet (300g)
  • 1 red onion (chopped)
  • 3 shallots (sliced)
  • 1 stalk coriander
  • 1 stalk mint
  • 1tbsp lard (in place of ghee. can use oil otherwise)
  • 1 cup basmati rice
  • 2 cups water

Directions:

  1. i deboned a chicken thigh quarter.
  2. cleaned, drained, and marinated with the ready gravy.
  3. then i washed & soaked one cup basmati rcie in 2 cups of chicken stock (or water is fine too. i happened to have stock).
  4. after 1/2 hr, i fried 1 chopped red onion in 1 tbsp lard. then i brwoend 2 chopped shallots & removed them for garnishing.
  5. i added the marinated chicken & fried for few minutes, then removed the 1/2 cooked chicken & placed it in the rice cooker.
  6. i boiled the soaked rice in a pot to 1/2 cook the rice, then drain & added to rice to the rice cooker. no liquid as the gravy already had lots of liquid.
  7. stirred & mix, added stalks of coriander & mint. & cooked the rice.
  8. garnished with browned shallots
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