Heat the spices in a pan on low flames for 5 minutes, then grind to make biriyani masala Chicken Marination - Make deep incisions on the chicken flesh for spices to get absorbed. Mix turmeric, chili powder, salt, ginger garlic paste, yogurt. Thoroughly apply this paste onto the meat and let marinate for an hour in room temperature Heat about 100ml of oil. Roast shahjeera (a spoonful), cloves, cinnamon, depoded cardamom, bay leaves, 1 spoon coriander powder, and finally add chopped onions(2).
1 kg chicken (medium sized pieces)
13 Mar 2012