Friday, 27 February 2015

Chicken Majboos

Majboos is an Arabic dish which is similar to Indian chicken biryani with some difference. It’s easy to make compared to chicken biriyani.

  • Chicken - 700gms
  • Basmati rice - 2 cups 
  • Garlic - 10 nos
  • Ginger - 2 small pieces
  • Green Chilly - 10 nos
  • Onion - 5nos 
  • Tomato - 2 nos 
  • Coriander leaves 
  • Garam Masala 
  • Ghee - 2 tablespoon
  • Oil - 2 tablespoon
  • Lemon juice 2 tablespoon
  • Red chilly powder - 3 tablespoon
  • Coriander powder - 2 tablespoon
  • Turmeric Powder - 1 tablespoon
  • Pepper powder - 1/2 tablespoon
  • Garam masala - 1/2 tablespoon
  • Biryani masala or majboos masala powder - 1 tablespoon
  • Salt to taste


First we have to clean the chicken pieces into small cuts and marinate the chicken pieces with one tablespoon of redchiily powder, half tablespoon of turmeric , lemon juice (1tbsp)and salt for one hour

Soak the basmati rice in water for one hour and later strain well.

Make paste of ginger, garlic and green chilly.

Nicely slice onion and tomato into small pieces

Add oil to fry pan

Fry the marinated chicken pieces. It should be half cooked or fried and keep aside.

Add ghee to big fry pan or big kadai.

Add ginger, garlic and green chilly paste.

After one min, add onion, tomato and coriander leaves chopped 

Once it’s fully fried, add all the masala powder, i.e. red chili, turmeric, pepper, coriander, biryani masala, garam masala and salt. Continuously stir for 5 mins 

Add half fried chicken pieces and basmati rice into the kadai.

Add 4 cups of water and lemon juice (2 tbsp) for cooking rice and chicken.

If we are taking 2 cups for rice, then 4 cups of water for cooking. That’s the calculation of adding water whenever we are making biryani recipes or ghee rice or pulavu.

Cook for 30 mins stirring every 10 mins and keeping the lid closed.

If we still find the rice sticky after 30 mins, cook for another 5-10 mins keeping the lid open.

Garnish with fried cashewnut and coriander leaves. 

Hot Majboos is ready to serve with vegetable salad and pappad. 

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