Mopillah Biryani

Ingredients list for Mopillah Biryani

• 2 cups Basmati Rice cooked
• 2 medium Boneless Chicken 1 inch pieces
• to taste Salt
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder (deghi mirch)
• 1 teaspoon Coriander powder
• 2 tablespoons Oil
• 3 medium Onions thinly sliced
• 1 tablespoon Ginger paste
• 2 tablespoons Garlic paste

Method

1. Add salt, quarter teaspoon turmeric powder, half teaspoon red chilli powder and half teaspoon coriander powder to the chicken pieces and mix. Let them marinate for half an hour. Heat oil in a non-stick pan.
2. Add onions and sauté for two to three minutes. Add ginger paste, garlic paste and green chilli paste and continue to sauté for a minute. Add tomato and sauté. Add the remaining coriander powder, turmeric powder, red chilli powder along with fennel powder and mix well. Add the marinated chicken pieces and mix well. Cover and cook till almost done.
3. Heat two tablespoons ghee in another non-stick pan and sauté cashewnuts and raisins till golden. Spread a layer of half the rice in a deep non-stick pan. Sprinkle half the coriander and mint leaves, half the cashewnuts and raisins, half the green cardamom, clove and cinnamon powders. Drizzle a little ghee. Repeat the layers once. Sprinkle a little water. Cover and cook on low heat for fifteen to twenty minutes. Serve hot

Nutrition Info