CONTINENTAL DISHES

BUTTER CHICKEN BIRYANI:


INGREDIENTS:-

For gravy masala:


1kg chicken boneless

1/2 C butter

2 Tbsp ginger garlic paste

2 Tbsp chsew nuts paste

1 Tbsp red chillies

1 C cream

1/2 C tomato puree

2 C tomato paste

2 lemon juice

3-4 green chillies

2-3 fried potatoes

1 tsp yellow colour



For rice:

2 C rice

ginger for garnishing

fresh corriander , mint for garnishing

brown onion


METHOD:-


  1. Take a pan add butter and melt it and add add chicken and ginger garlic paste and fry it.

  2. When water dries add green chillies,chsew nut paste,red chillies,tomato puree and cook fo 4 mins.

  3. Now add cream and salt.

  4. When cream dries out add tomato paste and cook it.

  5. When water dries remove from flame.

  6. Now add lemon juice.

  7. Boil the rice.

  8. Take another pan and pour layer of gravy,then rice,ginger,corriander,mint,green chillies,brown onion and fried potatoes.

  9. Repaeat the layer until all gravy and rice are used.

  10. Now pour yellow color (mixed in milk).

  11. Put the rice on dum for 10 mins.


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