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Kolhapur Chicken Biryani
Kolhapur Chicken Biryani
"In Kolhapur Chicken Biryani recipe, the marinated chicken is cooked in spicy, tasty Kolhapur masala prepared. The combination of fresh coconut, onions, and tomatoes along with spices makes the masala unique and gives a great taste to the dish. Kolhapur Chicken Biryani, It’s a great Marathi Style Chicken Biryani recipe.In Kolhapur Chicken Biryani recipe, the marinated chicken is cooked in spicy, tasty Kolhapur masala prepared. The combination of fresh coconut, onions, and tomatoes along with spices makes the masala unique and gives a great taste to the dish. Kolhapur Chicken Biryani, It’s a great Marathi Style Chicken Biryani recipe."
Serves4
Preparation Time30 min
Chilling Time3 min
Cooking Time40 min
Ingredients
- For Rice -
- 1 cup rice 2 cups water (to soak) For Grounded Paste 1/2 cup sago 1 tsp coriander seeds 1 tsp cumin seeds 2 cinnamon sticks 1 tsp black pepper 8-10 cloves 2 star anise 4-5 red chillies Water (very little)
- For Gravy -
- 2 tbsp oil 2 bay leaves 5-6 green cardamoms 1 cinnamon stick 1 tsp ginger garlic paste 1 cup onion chopped 2 tsp chilli powder 2 tsp turmeric powder 1 cup curd 250 gms chicken Salt to taste 1/2 cup water
- For Biryani -
- 2 tbsp oil 2 potatoes sliced Cooked chicken gravy Parboiled rice 1 cup saffron Milk (to soak saffron) 2 tbsp ghee 1/4th cup fried onions Coriander leaves Mint leaves 10 gms cashew nuts 10 gms raisins 10 gms almonds
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1. In a blender, add 1/2 cup sago, 1 tsp coriander seeds, 1 tsp cumin seeds, 2 cinnamon sticks, 1 tsp black pepper, 8-10 cloves, 2 star anise, 4-5 red chillies and very little water. Grind it and keep aside.
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2. In a bowl, take 1 cup rice and add 2 cups water. Keep aside to soak for 30 mins.
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3. Once soaked, parboil the rice and keep aside.
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4. Heat a pan, add 2 tbsp oil, 2 bay leaves, 5-6 green cardamoms, 1 cinnamon stick, 1 tsp ginger garlic paste and 1 cup onion chopped, stir for a few mins.
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5. Add 2 tsp chilli powder, 2 tsp turmeric powder and 1 cup curd. Mix well and add 250 gms chicken, cook for 5-7 mins then add the grounded paste and cook for 5 mins. Add salt to taste and 1/2 cup water. Cover and cook for 15-20 mins.
