Biryani Chicken Roulade | Cooking Classy with Afraz | Sanjeev Kapoor Khazana

Watch this video to find out how to make this recipe. Click to subscribe for more recipe. BIRYANI CHICKEN ROULADE Ingredients 2 boneless chicken breasts 1 cup Basmati rice, soaked for 30 minutes ½ cup yogurt 2 teaspoons ginger-garlic paste 1 teaspoon red chilli powder ¼ teaspoon turmeric powder 1 teaspoon garam masala powder Salt to taste A pinch nutmeg powder (jaiphal) ½ teaspoon green cardamom powder 2 teaspoons lemon juice ¼ cup browned onions 3 teaspoons oil 4 green cardamoms 1 inch cinnamon 3-4 cloves 1 teaspoon screwpine (kewra) water 1 teaspoon rose water Few saffron strands, soaked in 1 tablespoon warm water Colourful edible flowers for garnishing Mirchi ka salan 3-4 Bhavnagarii chillies (mirchi) 1 teaspoon oil 1 tablespoon coriander seeds 1 teaspoon cumin seeds (jeera) 2 tablespoons white sesame seeds 2 dried red chillies 1 tablespoon roasted peanuts 1 tablespoon chopped garlic 1 inch ginger, finely chopped 2 teaspoons oil 1 teaspoon mustard seeds 8-10 curry leaves 1 medium onion, grated ¼ teaspoon turmeric powder Salt to taste 2 tablespoons tamarind pulp 1 tablespoon chopped jaggery Method Boil 2 cups water in a deep non-stick pan. To prepare marinade, mix together yogurt, ginger-garlic paste, chilli powder, turmeric powder, garam masala powder, salt, nutmeg powder and cardamom powder and lemon juice in a bowl. Coarsely grind the browned onions. Add it to marinade and mix. Add 1 teaspoon oil and mix well. Add green cardamoms, cinnamon, cloves, drained rice and salt to boiling water, mix and cook till rice is ¾th done. Drain and transfer in a bowl. Preheat oven to 150° C. Horizontally slit the chicken breasts with one side intact and open them. Line the worktop with a cling wrap, place slit chicken breasts on by one, cover with cling wrap and beat them using a hammer to flatten. Unwrap and spread some marinade on top of each flattened chicken breast. Add screwpine water, rose water and saffron water on top of cooked rice and mix lightly. Discard the whole spices from the cooked rice. Put some cooked rice in the center of each prepared chicken breasts, fold the opposite edges and roll them tightly. Wrap the chicken roulades with aluminium foil, seal the edges and place them on a baking tray. Put the tray into the preheated oven and bake for 20 minutes. To prepare mirchi ka salan, Dry-roast coriander seeds, cumin seeds and sesame seeds in a non-stick pan till fragrant. Add dried red chillies and roast for 30 seconds. Grind together roasted ingredients, peanuts, garlic and ginger alongwith some water into a smooth paste. Heat 1 teaspoon oil in another non-stick pan. Add mustard seeds and let it splutter. Add curry leaves and let it splutter. Add onion and sauté till golden brown. Add turmeric powder and mix. Add ground paste, mix and cook for 1 minute. Add ¼ cup water, mix and cook for 2-3 minutes. Add salt, mix and cook on low heat for 8-10 minutes or till the oil separates. Reduce heat and cook till the mixture is reduced. Diagonally slice the mirchis and discard the stems. Heat remaining oil in a tempering pan. Add sliced chillies and fry for 1-2 minutes. Transfer in a bowl. Add tamarind pulp and jaggery to the salan, mix and cook for 1 minute. Unwrap the baked chicken roulades. Heat remaining oil in another non-stick pan. Place the chicken roulades and sear from all sides till golden brown. Transfer on the worktop. Cut the seared chicken roulade into ½ inch pieces. Spread some salan on one side of a serving platter and place roulade pieces on the other side. Place the fried chilli sliced and serve hot garnished with colourful edible flowers. Preparation Time: 55-60 minutes Cooking Time: 45-50 minutes Cuisine: Fusion Click to Subscribe: http://bit.ly/SanjeevKapoor_Khazana Cookware by www.wonderchef.in Like us on Facebook : http://www.facebook.com/ChefSanjeevKapoor Follow us on Twitter : https://twitter.com/sanjeevkapoor