Recipes

27 July 2020 Chicken Seekh Potli Biryani Main Course, Non-Veg

Ingredients

Chicken Marination:
Chicken – 500 GMs
Brown Onion - 1 cup
Curd - 1 cup
Coriander powder - 2 Tbsp
Cumin powder - 2 Tbsp
Red chilli powder - 1 Tbsp
Biryani masala - 2 Tbsp
Coriander and Mint – 1 cup
Green Chillies - 4
Ghee - 2 Tbsp
Ginger garlic paste - 2 Tbsp
Salt as per taste

Kebab Marination
Chicken mince - 500 GMs
Green chillies - 3
Coriander - ½ cup
Ginger garlic paste - 2 Tbsp
Cumin powder - 2 Tbsp
Coriander powder - 2 Tbsp
Lemon juice - 1 Tbsp
Salt as per taste

Method

Chicken Marination
Score the chicken (Make slashes in chicken with knife)
Marinate the chicken in curd, ginger garlic paste, salt and the spices mentioned.
Add 2 Tbsp of Ghee in the end
Leave it overnight or minimum 2-3 hours
Cook 80 per cent on a low flame in a vessel.

Kebab Marination
Take chicken mince
Marinate the mince in Ginger garlic paste, salt and all the ingredients mentioned.
Add 2 Tbsp of ghee in the end .
Leave it overnight or minimum 2-3 hours

Kebab
Smoke kebab marination with a coal
Take skewers, dip your hand in cold water and put the kebab mince on skewers
Put in oven for 15 minutes at 250°C
Baste with butter in between.

Rice
Soak 1 kg long grain basmati rice for 30 minutes
Boil water and add 5 Tbsp of salt, 3 drops of kewra and rose water to it
Cook the rice 80 percent.

Potli Dough
Normal flour Dough which you make at home, just replace the whole wheat flour with all purpose flour.

Assembling
Take a Bakeware and spread your dough sheet in it
Put rice on the base (make sure they are not hot)
Layer with chicken, kebab, coriander, mint, fried onion
Repeat the process 2 more times
On the last layer add saffron water and ghee to it
Close the dough in a form of potli
Apply egg wash on it for good colour
Bake at 200°c for 25 minutes
Serve hot.

By Jaskrit Singh