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Chicken Biryani Assamese Style


Jun 08, 2017

PREPARATION TIME

COOKING TIME

SERVES

Medium

PREPARATION LEVEL

Medium

Bored of the regular Chicken Biryani? Try this Assamese style biryani and treat your tastebuds!

INGREDIENTS

    Rice 2 cups
    Chicken 4 breast
    Green peas 100gms
    Yellow turmeric powder 1/2 t.
    Green cardamon 6-8
    Whole cashews 15-20
    Black cardamon 4
    Garlic cloves 10-15
    Ginger 4 inch piece
    Green coriander 1 bunch
    One onion (big)
    Eggplants 4-5
    Small broccoli 1 small head
    Potato 4
    Parboiled onion 1 large, sliced lengthwise
    oil

DIRECTIONS

Cook the rice in two portions:

1. Portion A

Heat oil in a pan. Add the cardamoms, cashews. Add ¾ of the cooked rice. Stir and keep aside

2. Portion B

Heat oil in a pan. Add 4 whole cloves. Add ¼ of the cooked rice, add turmeric powder and salt to tate. Keep aside

After the portions are done, mix the two and divide into two portions. Keep aside.

Preparation of vegetables:

1. Cut Eggplant and broccoli into bite sized portions

2. Het oil and fry onion slices, cloves, chopped coriander, ½ ginger paste, 1/2 of garlic paste, 1/2 of cardamom powder and fry for a while.

3. Add the eggplant and broccoli. Stir and cover until done, then remove from heat.

4. Fry the potatoes in some oil and add to the above mixture and stir carefully, cover for a minute or so on a low flame.

Preparation of Kamrupi Biryani:

1. Choose skin chicken

2. Burn the skin over flame.

3. Cut the chicken into 2 inch pieces

4. Apply ginger paste,garlic paste and cardamom powder to coat the chicken

5. Heat oil. Add onion chopped coriander and fry until reddish-yellow

6. Add coated chicken, cloves, add salt and cook chicken till done . Add the peas.

7. Add th vegtables and rice . and slow cook for 2-3mins

About Ananya BanerjeeFollow On

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Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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